Nondigestible Carbohydrates and Digestive Health

Carbohydrates are a diverse set of compounds that are well known as nutritive ingredients to provide energy such as sugars and starches. Lesser known, but emerging, are carbohydrates that provide digestive health benefits such as enhanced immune system, mineral adsorption, and colonic health in general. These types of carbohydrates are not digested by either the stomach or small intestine and reach the colon intact or only partially digested. The chemical structure and bonding arrangement of these carbohydrates play a key role in their efficacy as prebiotic or fermentable substrates. Evolving science regarding prebiotics such as fructo–, galacto–, and xylo–oligosaccharides, as well as fermentable carbohydrates such as pectin, arabinoxylans, and resistant starch demonstrates the diversity of carbohydrates and their function in digestive health. Featuring authors from academia as well as industry, Nondigestible Carbohydrates and Digestive Health provides a broad view of carbohydrates influencing digestive health with an in–depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.
Special Features:Analyzes the most active fields of research currently performed on nondigestible carbohydratesFocuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydratesAuthors include highly recognized researchers from academe and industry expertsExplore new possibilities in prebiotics and fermentable carbohydrates

Spis treści:
Preface.
Contributors.
Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives (Teri M. Paeschke and William R. Aimutis).
Chapter 2 The Gastrointestinal Tract and its Microflora (William R. Aimutis and Kayla Polzin).< /i>
Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract (Marie–Claire Arrieta, Jon Meddings and Catherine J. Field).
Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers (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 (Trevor A. Faber and George C. Fahey, Jr.).
Chapter 6 Impact of Fiber on Gastrointestinal Microbiota (Koen Venema).
Chapter 7 Fermentable Carbohydrates and Digestive Health (Joanne Slavin). 
Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health (Devin J. Rose and Bruce R. Hamaker).
Chapter 9 Toward Second–Generation Carbohydrate Functional Food Ingredients (Robert A. Rastall).
Chapter 10 Whole Grains and Digestive Health (Isabel Bondia–Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykk¨anen, and Kaisa Poutanen).
Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential (Maria Stewart).
Chapter 12 Development and Evaluation Bimuno­­­®, a Novel Second–Generation Prebiotic Galactooligosaccharide Mixture (George Tzortis).
Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates (William R. Aimutis and Teri M. Paeschke).
Appendix Nondigestible Carbohydrates: Structure and Sources.
Index.

Nota biograficzna:
Teri M. Paeschke, PhD, has worked for numerous consumer product and ingredient companies in positions ranging from product development to research.  She has worked for PepsiCo, Cargill, Sara Lee Bakery, Nutrasweet, and Kelco.  She has also worked as a consultant for numerous smaller companies. Dr. Paeschke has published several articles regarding ingredient functionality, hydrocolloids, fiber, satiety, and is co–author on numerous patent applications. She has been very active within the carbohydrate division of IFT and the rheology division of AACC.
William R. Aimutis, PhD, serves as Research Fellow for Cargill, Inc.  He is currently the Director for Global Food Research in North America, and previously worked for various food ingredient and consumer packaged goods companies for over 25 years.  Dr. Aimutis is well–published in areas regarding dairy bioactive proteins, intestinal microbial ecology, hydrocolloids, and satiety.  Dr. Aimutis is very active with the Institute of Food Technologists and American Dairy Science Association where he served in several leadership roles, and is a Distinguished Alumnus of Purdue University.

Okładka tylna:
Carbohydrates are a diverse set of compounds that are well known as nutritive ingredients to provide energy such as sugars and starches. Lesser known, but emerging, are carbohydrates that provide digestive health benefits such as enhanced immune system, mineral adsorption, and colonic health in general. These types of carbohydrates are not digested by either the stomach or small intestine and reach the colon intact or only partially digested. The chemical structure and bonding arrangement of these carbohydrates play a key role in their efficacy as prebiotic or fermentable substrates. Evolving science regarding prebiotics such as fructo–, galacto–, and xylo–oligosaccharides, as well as fermentable carbohydrates such as pectin, arabinoxylans, and resistant starch demonstrates the diversity of carbohydrates and their function in digestive health. Featuring authors from academia as well as industry, Nondigestible Carbohydrates and Dige stive Health provides a broad view of carbohydrates influencing digestive health with an in–depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.
Special Features:Analyzes the most active fields of research currently performed on nondigestible carbohydratesFocuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydratesAuthors include highly recognized researchers from academe and industry expertsExplore new possibilities in prebiotics and fermentable carbohydrates