Prebiotics and Probiotics, 2nd Edition
August 2009, Wiley-Blackwell
First published in 2000, The Prebiotics and Probiotics Ingredients Handbook has been an essential reference tool to the food industry, food scientists and technologists, providing information on prebiotics and probiotics, their genaeral properties, technological applications and legislative aspect of adding prebiotics and probiotics to foods. The second edition of this book contains a new section on synbiotics, and fully revised and updated sections on the main prebiotics and probiotics utilised by the food industry. This book also covers the latest relevant worldwide legislative issues.
Prebiotics and Probiotics Ingredients Handbook is an essential guide to the growing functional foods sector for food scientists, food technologists and those involved in food processing.
Inulin and oligofructose.
Miscellaneous probiotics - yeasts.
Miscellaneous probiotics – enterococci.
Miscellaneous probiotics – lactococci
• Advice and commentary from authoritative contributors
who are experts in the industry
• Includes a review of relevant worldwide legislation and a list of suppliers and manufacturers of prebiotics and probiotics