Prebiotics in Consumer Products
作者： Anne Franck
DOI: 10.1007/978-94-017-1079-4_19
关键词: Gastrointestinal tract 、 Composition (visual arts) 、 Fermentation 、 Host (biology) 、 Bacteria 、 Prebiotic 、 Glucose syrup 、 Chemistry 、 Food science 、 Ingredient
摘要: Amongst those components most likely to be used in functional foods, prebiotics show very interesting properties with some already being recognised and as improved food ingredients (Coussement, 1996). A prebiotic has been defined “a non-digestible ingredient that beneficially affects the host by selectively stimulating growth and/or activity of one or a limited number bacteria colon, thus improves health” (Gibson Roberfroid, 1995). To classified prebiotic, should neither hydrolysed, nor absorbed upper part gastrointestinal tract, fermented potentially beneficial alter composition colonic microbiota towards healthier community. may also induce systemic effects which can host.
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