Lactose-derived prebiotics : a process perspective / Andr�es Illanes, Cecilia Guerrero, Carlos Vera, Lorena Wilson, Ra�ul Conejeros, Felipe Scott.
Material type:
TextPublisher: London, United Kingdom : Academic Press is an imprint of Elsevier, 2016Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128027455; 0128027452Subject(s): Prebiotics | Gastrointestinal system -- Microbiology | Gastrointestinal system -- Microbiology | Prebiotics | HEALTH & FITNESS / Healthy Living | HEALTH & FITNESS / Holism | HEALTH & FITNESS / Reference | MEDICAL / Preventive Medicine | Prebiotics | PrebioticsGenre/Form: Electronic books.Additional physical formats: Print version:: Lactose-derived prebiotics.DDC classification: 613.2 LOC classification: QP144.F85NLM classification: QU 145.5Online resources: ScienceDirect | Item type | Current library | Call number | Status | Date due | Barcode |
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Ebooks
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Mysore University Main Library | Not for loan | EBKELV338 |
Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book's focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.
Online resource; title from PDF title page (ScienceDirect, viewed July 13, 2016).
Includes bibliographical references and index.
1.3.1 Lactose Hydrolysis1.3.2 Lactose Esterification; 1.3.3 Lactose Transgalactosylation; REFERENCES; 2 -- Functional Foods and Feeds: Probiotics, Prebiotics, and Synbiotics; 2.1 NEW TRENDS IN HUMAN AND ANIMAL FEEDING; 2.2 HEALTH-PROMOTING FOODS: FUNCTIONAL FOODS AND NUTRACEUTICALS; 2.3 PROBIOTICS: CONCEPT, PRESENT STATUS, TECHNOLOGICAL GOALS, AND CHALLENGES; 2.4 PREBIOTICS: CONCEPT, PRESENT STATUS, TECHNOLOGICAL GOALS, AND CHALLENGES; 2.4.1 Fructans; 2.4.2 Galactans; 2.4.3 Other NDOs With Prebiotic Potential; 2.4.3.1 Xylo-oligosaccharides; 2.4.3.2 Isomalto-oligosaccharides (IMOSs)
2.4.3.3 Soybean Oligosaccharides (SOSs)2.4.3.4 Resistant Starch (RS); 2.5 SYNBIOTICS: CONCEPT, EVALUATION, PRESENT STATUS, TECHNOLOGICAL GOALS, AND CHALLENGES; 2.6 MARKET OUTLOOK; REFERENCES; 3 -- Lactose-Derived Nondigestible Oligosaccharides and Other High Added-Value Products; 3.1 PRODUCTION OF LACTOSE-DERIVED NONDIGESTIBLE OLIGOSACCHARIDES: CHEMICAL OR ENZYMATIC?; 3.2 PRESENT STATUS AND TECHNOLOGICAL PERSPECTIVES; 3.2.1 Galacto-Oligosaccharides and Lactulose; 3.2.2 Lactosucrose; 3.2.3 Lactitol; 3.2.4 Lactobionic Acid; 3.2.5 Tagatose; 3.2.6 Epilactose and Fructosyl-Galacto-Oligosaccharides.
3.3 MARKET OUTLOOK: PAST, PRESENT, AND FUTURE PERSPECTIVES3.3.1 Galacto-Oligosaccharides; 3.3.2 Lactulose; 3.3.3 Lactosucrose; 3.3.4 Lactitol; 3.3.5 Lactobionic Acid; 3.3.6 Tagatose; REFERENCES; 4 -- Enzymatic Production of Galacto-Oligosaccharides; 4.1 GALACTO-OLIGOSACCHARIDES AS PREBIOTICS; 4.2 ENZYMATIC SYNTHESIS OF GALACTO-OLIGOSACCHARIDES: WHOLE CELLS, FREE AND IMMOBILIZED ENZYMES; 4.2.1 Synthesis of Galacto-Oligosaccharides With Whole Cell Systems; 4.2.2 Synthesis of Galacto-Oligosaccharides With Isolated Enzymes; 4.2.3 Synthesis of Galacto-Oligosaccharides With Immobilized Enzymes.
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