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
