{"product_id":"food-oligosaccharides-9781118426494","title":"Food Oligosaccharides","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eA growing awareness of the relationship between diet and health has led to an increasing demand for food\u003cbr\u003e products that support health beyond simply providing basic nutrition. Digestive\u003cbr\u003e health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive\u003cbr\u003e oligosaccharides into foods can yield health benefits in the gastrointestinal\u003cbr\u003e tract and other parts of the body that are linked via the immune system.\u003cbr\u003e Because oligosaccharides can be added to a wide variety of foodstuffs, there is\u003cbr\u003e much interest within the food industry in incorporating these functional\u003cbr\u003e ingredients into healthy food products. Moreover, other areas such as\u003cbr\u003e pharmaceuticals, bioenergy and environmental science can exploit the\u003cbr\u003e physicochemical and physiological properties of bioactive oligosaccharides too.\u003cbr\u003e There is therefore a considerable demand for a concentrated source of\u003cbr\u003e information on the development and character\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eContributors, xiv\u003c\/p\u003e \u003cp\u003ePreface, xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Production and Bioactivity of Oligosaccharides\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I.I Naturally Occurring Oligosaccharides\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Bioactivity of Human Milk Oligosaccharides, 5\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eClemens Kunz, Sabine Kuntz, and Silvia Rudloff\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction, 5\u003c\/p\u003e \u003cp\u003e1.2 Structural uniqueness of human milk oligosaccharides, 5\u003c\/p\u003e \u003cp\u003e1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract, 8\u003c\/p\u003e \u003cp\u003e1.4 Human milk oligosaccharides and systemic effects, 15\u003c\/p\u003e \u003cp\u003e1.5 Human milk oligosaccharides and studies in animals and humans, 15\u003c\/p\u003e \u003cp\u003e1.6 Conclusion and perspective, 16\u003c\/p\u003e \u003cp\u003eAcknowledgment, 17\u003c\/p\u003e \u003cp\u003eReferences, 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDavid C. Dallas, Mickael Meyrand, and Daniela Barile\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction, 21\u003c\/p\u003e \u003cp\u003e2.2 Bovine milk oligosaccharides’ composition, 22\u003c\/p\u003e \u003cp\u003e2.3 Bovine milk oligosaccharides’ concentration, 27\u003c\/p\u003e \u003cp\u003e2.4 Resistance to digestion, 27\u003c\/p\u003e \u003cp\u003e2.5 Oligosaccharides’ biological activities, 28\u003c\/p\u003e \u003cp\u003e2.6 Isolation approaches, 30\u003c\/p\u003e \u003cp\u003e2.7 Conclusion, 31\u003c\/p\u003e \u003cp\u003eAcknowledgments, 31\u003c\/p\u003e \u003cp\u003eReferences, 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCristina Mart\u003c\/i\u003eí\u003ci\u003enez-Villaluenga and Juana Fr\u003c\/i\u003eí\u003ci\u003eas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction, 35\u003c\/p\u003e \u003cp\u003e3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods, 35\u003c\/p\u003e \u003cp\u003e3.3 Production of naturally occurring plant oligosaccharides, 40\u003c\/p\u003e \u003cp\u003e3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action, 43\u003c\/p\u003e \u003cp\u003e3.5 Conclusions and future perspectives, 48\u003c\/p\u003e \u003cp\u003eReferences, 48\u003cbr\u003e \u003cbr\u003e \u003cb\u003e4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMatthias Moser, Arnaud Agemans, and Wim Caers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Production of oligosaccharides from chicory roots, 55\u003c\/p\u003e \u003cp\u003e4.2 Bioactivity of oligosaccharides from chicory roots, 60\u003c\/p\u003e \u003cp\u003e4.3 Future trends, 68\u003c\/p\u003e \u003cp\u003e4.4 Conclusions, 69\u003c\/p\u003e \u003cp\u003eReferences, 69\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Production of pectic oligosaccharides, 76\u003c\/p\u003e \u003cp\u003e5.2 Bioactivity of pectic oligosaccharides, 79\u003c\/p\u003e \u003cp\u003e5.3 Conclusions, 83\u003c\/p\u003e \u003cp\u003eReferences, 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88\u003c\/b\u003e\u003cbr\u003e Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo\u003c\/p\u003e \u003cp\u003e6.1 Hemicelluloses: general aspects, 88\u003c\/p\u003e \u003cp\u003e6.2 Manufacture of oligosaccharides from hemicellulosic polymers, 89\u003c\/p\u003e \u003cp\u003e6.3 Properties of hemicellulose-derived oligosaccharides, 93\u003c\/p\u003e \u003cp\u003e6.4 Conclusion, 99\u003c\/p\u003e \u003cp\u003eReferences, 99\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Starch Hydrolysis Products with Physiological Activity in Humans, 107\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJuscelino Tovar and Ana Rascon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction, 107\u003c\/p\u003e \u003cp\u003e7.2 Starch degradation may yield minor saccharides with physiological activity, 107\u003c\/p\u003e \u003cp\u003e7.3 Physiological activity of starch hydrolysis products, 112\u003c\/p\u003e \u003cp\u003e7.4 Concluding remarks, 115\u003c\/p\u003e \u003cp\u003eReferences, 115\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePatricia Ruas-Madiedo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Bacterial exopolysaccharides, 118\u003c\/p\u003e \u003cp\u003e8.2 Biosynthesis of exopolysaccharides in Lactobacillus and Bifidobacterium, 120\u003c\/p\u003e \u003cp\u003e8.3 Production and purification of exopolysaccharides, 121\u003c\/p\u003e \u003cp\u003e8.4 Bioactivity of exopolysaccharides from probiotics, 124\u003c\/p\u003e \u003cp\u003e8.5 Concluding remark and future trends, 128\u003c\/p\u003e \u003cp\u003eAcknowledgments, 128\u003c\/p\u003e \u003cp\u003eReferences, 128\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I.II Non-Naturally Occurring Oligosaccharides\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMar Villamiel, Antonia Montilla, Agustýn Olano, and Nieves Corzo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction, 137\u003c\/p\u003e \u003cp\u003e9.2 Mono- and disaccharides, 137\u003c\/p\u003e \u003cp\u003e9.3 Lactosucrose, 145\u003c\/p\u003e \u003cp\u003e9.4 Galactooligosaccharides, 146\u003c\/p\u003e \u003cp\u003e9.5 Other oligosaccharides, 154\u003c\/p\u003e \u003cp\u003e9.6 Purification of carbohydrates derived from lactose, 156\u003c\/p\u003e \u003cp\u003e9.7 Conclusions, 157\u003c\/p\u003e \u003cp\u003eAcknowledgments, 157\u003c\/p\u003e \u003cp\u003eReferences, 157\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYoung-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Glucooligosaccharides from lactic acid bacteria, 168\u003c\/p\u003e \u003cp\u003e10.2 Glucan and glucooligosaccharides synthesis by glucansucrases, 169\u003c\/p\u003e \u003cp\u003e10.3 Production of glucooligosaccharides, 171\u003c\/p\u003e \u003cp\u003e10.4 Bioactivities of glucan and glucooligosaccharides, 174\u003c\/p\u003e \u003cp\u003e10.5 (Oligo)glucosides synthesized by glucansucrases and their functionalities, 177\u003c\/p\u003e \u003cp\u003e10.6 Conclusions, 178\u003c\/p\u003e \u003cp\u003eAcknowledgments, 178\u003c\/p\u003e \u003cp\u003eReferences, 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Production and Bioactivity of Fructan-Type Oligosaccharides, 184\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJavier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler,\u003c\/i\u003e \u003ci\u003eSandrine Morel, and Pierre Monsan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction, 184\u003c\/p\u003e \u003cp\u003e11.2 Enzymatic synthesis, 186\u003c\/p\u003e \u003cp\u003e11.3 Functional properties of fructan-type oligosaccharides, 193\u003c\/p\u003e \u003cp\u003e11.4 Conclusions, 196\u003c\/p\u003e \u003cp\u003eAcknowledgments, 196\u003c\/p\u003e \u003cp\u003eReferences, 196\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFrancisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Enzyme immobilization, 200\u003c\/p\u003e \u003cp\u003e12.2 Immobilized biocatalysts for the production of fructooligosaccharides, 202\u003c\/p\u003e \u003cp\u003e12.3 Production of fructooligosaccharides with a covalently immobilized fructosyltransferase, 204\u003c\/p\u003e \u003cp\u003e12.4 Production of fructooligosaccharides with alginate-entrapped fructosyltransferases, 207\u003c\/p\u003e \u003cp\u003e12.5 Conclusions and future trends, 212\u003c\/p\u003e \u003cp\u003eAcknowledgments, 212\u003c\/p\u003e \u003cp\u003eReferences, 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I.III Assessment of Bioactivity\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKoen Venema\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction, 219\u003c\/p\u003e \u003cp\u003e13.2 Gut microbiota, 220\u003c\/p\u003e \u003cp\u003e13.3 Interaction with the host, 221\u003c\/p\u003e \u003cp\u003e13.4 In vitro fermentation models of the gut to study bioactivity of oligosaccharides, 221\u003c\/p\u003e \u003cp\u003e13.5 Applications of in vitro fermentation models to study the effect of oligosaccharides on the gut microbiome, 226\u003c\/p\u003e \u003cp\u003e13.6 Mechanistic studies using 13C-labeled oligosaccharides and fibers, 227\u003c\/p\u003e \u003cp\u003e13.7 In vitro cell culture systems, 230\u003c\/p\u003e \u003cp\u003e13.8 Conclusions, 231\u003c\/p\u003e \u003cp\u003e13.9 Future perspectives, 231\u003c\/p\u003e \u003cp\u003eAcknowledgments, 233\u003c\/p\u003e \u003cp\u003eReferences, 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAlfonso Clemente\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 The prebiotic concept, 238\u003c\/p\u003e \u003cp\u003e14.2 In vivo assessment of dietary oligosaccharides as prebiotics, 240\u003c\/p\u003e \u003cp\u003e14.3 Concluding remarks, 249\u003c\/p\u003e \u003cp\u003eAcknowledgments, 249\u003c\/p\u003e \u003cp\u003eReferences, 249\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Analysis\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Fractionation of Food Bioactive Oligosaccharides, 257\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eF. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction, 257\u003c\/p\u003e \u003cp\u003e15.2 Membrane techniques, 258\u003c\/p\u003e \u003cp\u003e15.3 Chromatographic techniques, 267\u003c\/p\u003e \u003cp\u003e15.4 Fractionation techniques using solvents, 272\u003c\/p\u003e \u003cp\u003e15.5 Microbiological and enzymatic treatments, 275\u003c\/p\u003e \u003cp\u003e15.6 Conclusions, 276\u003c\/p\u003e \u003cp\u003eAcknowledgments, 277\u003c\/p\u003e \u003cp\u003eReferences, 277\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Classical Methods for Food Carbohydrate Analysis, 284\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eQingbin Guo, Steve W. Cui, and Ji Kang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction, 284\u003c\/p\u003e \u003cp\u003e16.2 Sample preparation and purification, 284\u003c\/p\u003e \u003cp\u003e16.3 Classical methods for total sugar analysis, 285\u003c\/p\u003e \u003cp\u003e16.4 Classical methods for monosaccharide determination, 289\u003c\/p\u003e \u003cp\u003e16.5 Classical methods for structure characterization of polysaccharides, 291\u003c\/p\u003e \u003cp\u003e16.6 Some physical methods for carbohydrate analysis, 294\u003c\/p\u003e \u003cp\u003e16.7 Classical methods for dietary fiber analysis, 294\u003c\/p\u003e \u003cp\u003e16.8 Conclusions, 296\u003c\/p\u003e \u003cp\u003eReferences, 297\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Infrared Spectroscopic Analysis of Food Carbohydrates, 300\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction, 300\u003c\/p\u003e \u003cp\u003e17.2 Monosaccharides, 301\u003c\/p\u003e \u003cp\u003e17.3 Oligosaccharides, 309\u003c\/p\u003e \u003cp\u003e17.4 Applications, 312\u003c\/p\u003e \u003cp\u003e17.5 Concluding remarks, 317\u003c\/p\u003e \u003cp\u003eReferences, 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eArnold Maliniak and Goran Widmalm\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction, 320\u003c\/p\u003e \u003cp\u003e18.2 Nuclear magnetic resonance spectroscopy, 323\u003c\/p\u003e \u003cp\u003e18.3 Molecular dynamics computer simulations, 335\u003c\/p\u003e \u003cp\u003e18.4 Three-dimensional structures of human milk oligosaccharides, 336\u003c\/p\u003e \u003cp\u003e18.5 Concluding remarks, 341\u003c\/p\u003e \u003cp\u003eAcknowledgments, 341\u003c\/p\u003e \u003cp\u003eReferences, 341\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKatarýna Reiffova\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction, 350\u003c\/p\u003e \u003cp\u003e19.2 Thin-layer chromatography, 351\u003c\/p\u003e \u003cp\u003e19.3 Thin-layer chromatography analysis of food bioactive oligosaccharides, 353\u003c\/p\u003e \u003cp\u003e19.4 Conclusions, 366\u003c\/p\u003e \u003cp\u003eReferences, 366\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAna Cristina Soria, Sonia Rodrýguez-Sanchez, Jesus Sanz, and Isabel Martýnez-Castro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction, 370\u003c\/p\u003e \u003cp\u003e20.2 Sample preparation, 371\u003c\/p\u003e \u003cp\u003e20.3 Instrumentation, 382\u003c\/p\u003e \u003cp\u003e20.4 Advanced analysis by comprehensive two-dimensional gas chromatography (GC×GC), 392\u003c\/p\u003e \u003cp\u003e20.5 Conclusions, 392\u003c\/p\u003e \u003cp\u003eAcknowledgments, 394\u003c\/p\u003e \u003cp\u003eReferences, 394\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJonathan A. Lane and Rita M. Hickey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction, 399\u003c\/p\u003e \u003cp\u003e21.2 Derivatization of oligosaccharides, 400\u003c\/p\u003e \u003cp\u003e21.3 High-performance liquid chromatography analysis of bioactive food sourced oligosaccharides, 402\u003c\/p\u003e \u003cp\u003e21.4 Application of high-performance liquid chromatography for the separation of bioactive food sourced oligosaccharides, 407\u003c\/p\u003e \u003cp\u003e21.5 Novel analytical methods, 412\u003c\/p\u003e \u003cp\u003e21.6 Conclusion, 414\u003c\/p\u003e \u003cp\u003eAcknowledgments, 415\u003c\/p\u003e \u003cp\u003eReferences, 415\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction, 421\u003c\/p\u003e \u003cp\u003e22.2 Capillary electrophoresis analysis of functional oligosaccharides, 423\u003c\/p\u003e \u003cp\u003e22.3 Capillary electrophoresis analysis of glycosaminoglycan-derived oligosaccharides, 428\u003c\/p\u003e \u003cp\u003e22.4 Capillary electrophoresis analysis of oligosaccharides derived from glycoproteins, 431\u003c\/p\u003e \u003cp\u003e22.5 Conclusions, 434\u003c\/p\u003e \u003cp\u003eReferences, 435\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eOswaldo Hernandez-Hernandez and Peter Roepstorff\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction, 439\u003c\/p\u003e \u003cp\u003e23.2 Instrumentation for mass spectrometric analysis of oligosaccharides, 439\u003c\/p\u003e \u003cp\u003e23.3 Fragmentation techniques, processes and nomenclature, 442\u003c\/p\u003e \u003cp\u003e23.4 Applications to analysis of food bioactive oligosaccharides, 445\u003c\/p\u003e \u003cp\u003e23.5 Strategies, challenges, and conclusion, 450\u003c\/p\u003e \u003cp\u003eReferences, 450\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Prebiotics in Food Formulation\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMatthias Moser and Rudy Wouters\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction, 457\u003c\/p\u003e \u003cp\u003e24.2 Nutritional aspects of chicory inulin and oligofructose, 457\u003c\/p\u003e \u003cp\u003e24.3 Technical properties of chicory inulin and oligofructose, 458\u003c\/p\u003e \u003cp\u003e24.4 Technical functionality in food applications, 461\u003c\/p\u003e \u003cp\u003e24.5 Conclusions, 468\u003c\/p\u003e \u003cp\u003eReferences, 468\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Industrial Applications of Galactooligosaccharides, 470\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEllen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction, 470\u003c\/p\u003e \u003cp\u003e25.2 Global market development for galactooligosaccharides, 470\u003c\/p\u003e \u003cp\u003e25.3 Nutritional benefits of galactooligosaccharides for infants and young children, 473\u003c\/p\u003e \u003cp\u003e25.4 Legislative aspects and safety of galactooligosaccharides, 477\u003c\/p\u003e \u003cp\u003e25.5 Galactooligosaccharide products, 479\u003c\/p\u003e \u003cp\u003e25.6 Applications of galactooligosaccharides, 483\u003c\/p\u003e \u003cp\u003e25.7 Stability of galactooligosaccharides, 485\u003c\/p\u003e \u003cp\u003e25.8 Concluding remarks and future developments, 487\u003c\/p\u003e \u003cp\u003eReferences, 487\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePascal Ronfard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Developing new foods: the health dimension, 492\u003c\/p\u003e \u003cp\u003e26.2 A global approach to successful food conception, applied to the case of digestive health, 493\u003c\/p\u003e \u003cp\u003e26.3 The ingredients and the formulation: practical aspects of the incorporation of nondigestible oligosaccharides, 503\u003c\/p\u003e \u003cp\u003e26.4 Elaborating new food products with nondigestible oligosaccharides, 507\u003c\/p\u003e \u003cp\u003e26.5 What are the key success factors? Synthesis and comments from an expert chef, 518\u003c\/p\u003e \u003cp\u003e26.6 Conclusion, 520\u003c\/p\u003e \u003cp\u003eReferences, 520\u003c\/p\u003e \u003cp\u003eEpilogue: Concluding Thoughts on Food Bioactive Oligosaccharides, 523\u003c\/p\u003e \u003cp\u003eIndex, 527\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406867734871,"sku":"9781118426494","price":185.36,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118426494.jpg?v=1730497388","url":"https:\/\/bookcurl.com\/products\/food-oligosaccharides-9781118426494","provider":"Book Curl","version":"1.0","type":"link"}