Inulin-Type Fructans: Functional Food Ingredients, 1st Edition (Hardback) book cover

Inulin-Type Fructans

Functional Food Ingredients, 1st Edition

By Marcel Roberfroid

CRC Press

392 pages | 47 B/W Illus.

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Hardback: 9780849300592
pub: 2004-10-28
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Description

Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as a sugar substitute and fat replacer.

Written by one of the leading researchers in the field, Inulin-Type Fructans: Functional Food Ingredients describes inulin-type fructans and explains how they can be analyzed, quantified, and used in a wide variety of food products. The text evaluates the nutritional properties of inulin-type fructans, focusing on their behavior in the upper gastrointestinal tract that have led to their classification as dietary fiber and low calorie carbohydrates. Following a review of the selective and beneficial modification of the intestinal microflora that led to the discovery of prebiotics, the book concentrates on the relationship of inulin and oligofructose to lipid metabolism, carcinogenesis, mineral absorption, and the immune system. The text concludes with a general discussion of the classification of inulin-type fructans as functional food ingredients.

Each chapter begins with background information on the physiology and biochemistry of the particular function covered as well as on the methodology used to assess these functions, and concludes with a summary of the results and perspectives on future development. The combination of authoritative research data and insightful perspectives provides a comprehensive overview of this growing field.

Reviews

A worthwhile but of course very subject-specialized book, which should appeal to readers from a variety of disciplines including health upkeep, dieting, carbohydrate technology, food chemistry, and plant materials”

— Carbohydrate Polymers, 63 (2006) 561-570

Table of Contents

FUNCTIONAL FOODS & CLAIMS: CONCEPTS, STRATEGY OF DEVELOPMENT, REQUIREMENTS FOR THE SCIENTIFIC SUBSTANTIATION OF CLAIMS AND COMMUNICATION TO CONSUMERS

Nutrition in the 20th Century: From Prevention to Deficiencies to Reduction of Risk Due to Excessive Consumption of Nutrients

Nutrition at the Turn of the 20th Century: The new Challenges

The Concept of Optimum Nutrition

Functional Food: A Nutrient Concept

Functional Food: A Consensus of the European Scientific Community

Strategy for the Development of Functional Food

Type A and Type B Claims

The Communication Challenge

Communication of the Functional Effects of a Prebiotic: An Example

Perspectives in Functional Food Development and the Case of the Prebiotics

THE GASTROINTESTINAL SYSTEM: A MAJOR TARGET FOR FUNCTIONAL FOODS

The Anatomy of the Gastrointestinal System

The Digestive Functions

The Motility

The Endocrinology: Peptide Hormones

The Defense Mechanisms

INULIN: A FRUCTAN

Fructans

Inulin

Chicory Inulin

THE DIGESTIVE FUNCTIONS: INULIN-TYPE FRUCTANS AS NON-DIGESTIBLE OLIGOSACCHARIDES

Digestion of Carbohydrates in the Gastrointestinal Tract

The Absorption of Hexoses in the Small Intestine

Inulin-Type Fructans as Non-Digestible Ologosaccharides (NDOS)

Inulin-Type Fructans as Non-Digestible Oligosaccharides: Discussion and Conclusion

THE DIGESTIVE FUNCTIONS: INULIN-TYPE FRUCTANS AS FERMENTABLE CARBOHYDRATES

The Colon as a Fermenter

The Anaerobic Fermentation of Proteins

The Anaerobic Fermentation of Carbohydrates

The Anaerobic Fermentation of Inulin-Type Fructans

THE DIGESTIVE FUNCTIONS: INULIN AND OLIGOFRUCTOSE AS DIETARY FIBER

Dietary Fiber: A Concept in Human Nutrition

Inulin and Oligofructose as Dietary Fiber

INULIN AND OLIGOFRUCTOSE AS LOW CALORIE CARBOHYDRATES

Methodologies to Assess the Energy Value of Inulin-Type Fructans

Assessment of the Energy Value of Inulin and Oligofructose: Results and Discussion

Inulin and Oligofructose as Low Calorie Carbohydrates: Conclusions

INULIN-TYPE FRUCTANS AND THE GASTROINTESTINAL FUNCTIONS: CONCLUSIONS AND PERSPECTIVES

INULIN-TYPE FRUCTANS AND THE MODULATION OF THE INTESTINAL MICROFLORA: THE PREBIOTIC EFFECTS

Prebiotics: Definition and Requirements for Scientific Substantiation

Methodologies to Study the Composition of the Gut Microflora

Inulin-Type Fructans Classify as Prebiotic:  The Scientific Substantiation

Inulin-Type Fructans as Prebiotics: Discussion & Perspectives

INULIN-TYPE FRUCTANS AND THE INTESTINAL ABSORPTION OF MINERALS

The Physiology of Calcium

The Physiology of Magnesium

The Methodologies to Study Mineral Absorption and Bone Health

Inulin-Type Fructans and the Gastrointestinal Absorption of Other Minerals

Inulin-Type Fructans Mineral Absorption and Bone Health: Discussion, Perspectives and Conclusions

INULIN-TYPE FRUCTANS AND THE HOMEOSTASIS OF LIPIDS

Biochemistry of Lipid Metabolism

Inulin-Type Fructans and Lipid Homeostasis

Inulin-Type Fructans and Lipid Homeostasis: Discussion, Conclusion and Perspectives

INULIN-TYPE FRUCTANS AND THE DEFENSE FUNCTIONS OF THE BODY

Introduction: The Defense Functions of the Body

The Role of the Gastrointestinal System in Body’s Defense

Nutrition and the Gastrointestinal Defense Functions

Inulin-Type Fructans and the Gastrointestinal Defense Functions

Inulin-Type Fructans and the Systemic Defense Functions

Inulin-Type Fructans and the Defense Functions: Overview, Discussion and Perspectives

GENERAL DISCUSSION, PERSPECTIVES, AND CONCLUSIONS

General Discussion

Conclusions and Perspectives

About the Series

Modern Nutrition

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science