Titre : | Inulin-type fructans : functional food ingredients |
Auteurs : | MARCEL ROBERFROID, Auteur |
Type de document : | Livre |
Editeur : | BOCA RATON : CRC PRESS, 2005 |
Collection : | CRC Series in modern nutrition |
ISBN/ISSN/EAN : | 0-8493-0059-2 |
Format : | 359 p. / couv. ill. en coul., tableaux, schémas, graphiques / 25 cm |
Langues: | Anglais |
Concepts : |
ALIMENT FONCTIONNEL
INULINE PHYSIOLOGIE NUTRITION |
Index. décimale : | 612.3 |
Résumé : | 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. |
Note de contenu : | Bibliographies |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
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RES 12748 | Livre | Réserve | Disponible |