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Informationen zum Autor 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. Klappentext 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 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 Explore new possibilities in prebiotics and fermentable carbohydrates Zusammenfassung 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. Inhaltsverzeichnis Preface ix Contributors xi Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives 1 Teri M. Paeschke and William R. Aimutis Chapter 2 The Gastrointestinal Tract and Its Microflora 15 William R. Aimutis and Kayla Polzin Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract 37 Marie-Claire Arrieta, Jon Meddings, and Catherine J. Field Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers 79 Michael J. Keenan, Jun Zhou, Reshani Senevirathene, Marlene Janes, and Roy J. Martin Chapter 5 Animal, In Vitro, and Cell Culture Models to Study th...
