Nondigestible Carbohydrates and Digestive Health: Paeschke/Nondigestible Carbohydrates and Digestive Health

Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. This book provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates. Key features: Analyzes the most active fields of research currently performed on nondigestible carbohydrates Focuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydrates Authors include highly recognized researchers from academe and industry experts Explores new possibilities in prebiotics and fermentable carbohydrates Content: Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives (pages 1–13): Teri M. Paeschke and William R. Aimutis Chapter 2 The Gastrointestinal Tract and Its Microflora (pages 15–36): William R. Aimutis and Kayla Polzin Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract (pages 37–77): Marie?Claire Arrieta, Jon Meddings and Catherine J. Field Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers (pages 79–96): Michael J. Keenan, Jun Zhou, Reshani Senevirathene, Marlene Janes and Roy J. Martin Chapter 5 Animal, In Vitro, and Cell Culture Models to Study the Role of Dietary Fibers in the Gastrointestinal Tract of Humans (pages 97–123): Trevor A. Faber and George C. Fahey Chapter 6 Impact of Fiber on Gastrointestinal Microbiota (pages 125–164): Koen Venema Chapter 7 Fermentable Carbohydrates and Digestive Health (pages 165–183): Joanne Slavin Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health (pages 185–221): Devin J. Rose and Bruce R. Hamaker Chapter 9 Toward Second?Generation Carbohydrate Functional Food Ingredients (pages 223–244): Robert A. Rastall Chapter 10 Whole Grains and Digestive Health (pages 245–272): Isabel Bondia?Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykkanen and Kaisa Poutanen Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential (pages 273–294): Maria Stewart Chapter 12 Development and Evaluation Bimuno®, a Novel Second?Generation Prebiotic Galactooligosaccharide Mixture (pages 295–311): George Tzortzis Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates (pages 313–320): William R. Aimutis and Teri M. Paeschke