Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates for digestive health and applications. This book provides an in-depth review and thorough foundation for food scientists, product developers and nutrition scientists seeking to understand the digestive health implications of carbohydrates.

Key features:

Analyzes the most active fields of research currently performed on nondigestible carbohydrates

Focuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydrates

Authors include highly recognized researchers from academe and industry experts

Explores new possibilities in prebiotics and fermentable carbohydrates