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140322s2014 xx ob 001 0 eng d |
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|a 9781118817421
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|a 1118817427
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|a (OCoLC)874321830
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|a QP702.O44
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|a HCDD
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|a Moreno, F. Javier.
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1 |
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|a Food Oligosaccharides :
|b Production, Analysis and Bioactivity.
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| 260 |
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|a Hoboken :
|b Wiley,
|c 2014.
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| 300 |
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|a 1 online resource (564 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Institute of Food Technologists Series
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|a Print version record.
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|a Food Oligosaccharides; Contents; Contributors; Preface; I Production and Bioactivity of Oligosaccharides; I.I Naturally Occurring Oligosaccharides; 1 Bioactivity of Human Milk Oligosaccharides; 1.1 Introduction; 1.2 Structural uniqueness of human milk oligosaccharides; 1.2.1 Lewis blood group and secretor-specific components in milk; 1.2.2 Total human milk oligosaccharides content and concentrations of single components; 1.3 Human milk oligosaccharides and their functions in the gastrointestinal tract; 1.3.1 Human milk oligosaccharides and gut microbiota.
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|a 1.3.2 Human milk oligosaccharides and antiadhesion effects1.3.3 Human milk oligosaccharides and effects on epithelial cells and immune modulation; 1.4 Human milk oligosaccharides and systemic effects; 1.5 Human milk oligosaccharides and studies in animals and humans; 1.6 Conclusion and perspective; Acknowledgment; References; 2 Production and Bioactivity of Bovine Milk Oligosaccharides; 2.1 Introduction; 2.2 Bovine milk oligosaccharides' composition; 2.2.1 Colostrum versus mature milk bovine milk oligosaccharides composition; 2.2.2 Comparison with human milk oligosaccharides' composition.
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|a 2.3 Bovine milk oligosaccharides concentration2.4 Resistance to digestion; 2.5 Oligosaccharides biological activities; 2.5.1 Bifidogenic activity; 2.5.2 Pathogen prevention; 2.5.3 Viral inhibition; 2.5.4 Brain development; 2.5.5 Immunomodulation; 2.6 Isolation approaches; 2.7 Conclusion; Acknowledgments; References; 3 Production and Bioactivity of Oligosaccharides in Plant Foods; 3.1 Introduction; 3.2 Chemical structure and natural occurrence of oligosaccharides in plant foods; 3.2.1 Fructan type oligosaccharides; 3.2.2 -Galactooligosaccharides.
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|a 3.3 Production of naturally occurring plant oligosaccharides3.3.1 Extraction; 3.3.2 Depolymerization; 3.3.3 Concentration; 3.3.4 Purification; 3.4 Scientific evidence on the bioefficacy of plant oligosaccharides and mechanisms of action; 3.4.1 Studies of plant oligosaccharides on gut microbiota; 3.4.2 Studies of plant oligosaccharides on immune system; 3.4.3 Studies of plant oligosaccharides on mineral absorption; 3.4.4 Studies of plant oligosaccharides and lipid metabolism; 3.4.5 Studies of plant oligosaccharides and glucose homeostasis.
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|a 3.4.6 Studies of plant oligosaccharides and regulation of food intake, fat mass and body weight3.4.7 Study of plant oligosaccharides on oxidative stress; 3.5 Conclusions and future perspectives; References; 4 Production and Bioactivity of Oligosaccharides from Chicory Roots; 4.1 Production of oligosaccharides from chicory roots; 4.1.1 Dynamics of inulin biosynthesis and biodegradation in the chicory root; 4.1.1.1 Introduction; 4.1.1.2 Biosynthesis of inulin in the chicory root; 4.1.1.3 Biodegradation of inulin in the chicory root; 4.1.1.4 Resulting composition of chicory root.
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|a 4.1.1.5 Analytical methodology.
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|a A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there ismuch interest within the food industry in.
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| 504 |
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|a Includes bibliographical references and index.
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| 650 |
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|a Oligosaccharides.
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| 650 |
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|a Oligosaccharides
|x Biotechnology.
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| 650 |
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|a Food
|x Carbohydrate content.
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| 650 |
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7 |
|a Food
|x Carbohydrate content
|2 fast
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| 650 |
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7 |
|a Oligosaccharides
|2 fast
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| 650 |
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7 |
|a Oligosaccharides
|x Biotechnology
|2 fast
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| 700 |
1 |
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|a Sanz, Mar?a Luz.
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| 776 |
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|i Print version:
|a Moreno, F. Javier.
|t Food Oligosaccharides : Production, Analysis and Bioactivity.
|d Hoboken : Wiley, ©2014
|z 9781118426494
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| 830 |
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0 |
|a Institute of Food Technologists Series.
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=1650835
|y Click for online access
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|a EBC-AC
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|a 92
|b HCD
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