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Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Kieran M. Tuohy, Leticia Abecia, Eddie R. Deaville, Francesca Fava, Annett Klinder, Qing Shen
    Pages 79-110
  3. Stephen Lewis, Charlotte Atkinson
    Pages 111-134
  4. H. Steed, S. Macfarlane
    Pages 135-161
  5. Douwina Bosscher
    Pages 163-205
  6. George Tzortzis, Jelena Vulevic
    Pages 207-244
  7. H. Mäkeläinen, M. Juntunen, O. Hasselwander
    Pages 245-258
  8. A. Adam-Perrot, L. Gutton, L. Sanders, S. Bouvier, C. Combe, R. Van Den Abbeele et al.
    Pages 259-291
  9. Pierre F. Monsan, Francois Ouarné
    Pages 293-336
  10. Julian D. Stowell
    Pages 337-352
  11. Kathleen A. Barry, Brittany M. Vester, George C. Fahey Jr
    Pages 353-463
  12. M. L. Sanz, A. I. Ruiz-Matute, N. Corzo, I. Martínez-Castro
    Pages 465-534
  13. Patricia Gullón, Beatriz Gullón, Andrés Moure, José Luis Alonso, Herminia Domínguez, Juan Carlos Parajó
    Pages 535-589
  14. Giovanna E. Felis, Franco Dellaglio, Sandra Torriani
    Pages 591-637
  15. Gwen Falony, Luc De Vuyst
    Pages 639-679
  16. Sarah O’Flaherty, Yong Jun Goh, Todd R. Klaenhammer
    Pages 681-723
  17. J. A. Muller, R. P. Ross, G. F. Fitzgerald, C. Stanton
    Pages 725-759
  18. Jean-Antoine Meiners
    Pages 805-823
  19. Harsharn S. Gill, Sunita Grover, Virender K. Batish, Preet Gill
    Pages 901-948
  20. Francisco Guarner
    Pages 949-975
  21. Seppo Salminen, Erika Isolauri
    Pages 977-995
  22. Gregor Reid
    Pages 1049-1065
  23. J. H. Meurman
    Pages 1067-1097
  24. Luis G. Bermúdez-Humarán, Silvia Innocentin, Francois Lefèvre, Jean-Marc Chatel, Philippe Langella
    Pages 1099-1122
  25. James W. Collins, Roberto M. La Ragione, Martin J. Woodward, Laura E. J. Searle
    Pages 1123-1192
  26. Sampo J. Lahtinen, Robert J. Boyle, Abelardo Margolles, Rafael Frias, Miguel Gueimonde
    Pages 1193-1235
  27. Back Matter
    Pages 1237-1247

About this book

Introduction

Prebiotic and Probiotic Science and Technology provides a comprehensive overview on the advances in the field of prebiotics and probiotics. This volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It is structured so that it covers all aspects of the topics in a logical manner, avoiding replication. This book will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.

Keywords

food science food technology prebiotic science prebiotics probiotics

Editors and affiliations

  • Dimitris Charalampopoulos
    • 1
  • Robert A. Rastall
    • 1
  1. 1.Department of Food BiosciencesUniversity of Reading WhiteknightsReadingUK

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods