About the book

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract 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 is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the
physicochemical and physiological properties of bioactive oligosaccharides too.
There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities.

Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation.

The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

Contents:

Part I Production and Bioactivity of Oligosaccharides

Part I.I Naturally Occurring Oligosaccharides

1 Bioactivity of Human Milk Oligosaccharides, 5
Clemens Kunz, Sabine Kuntz, and Silvia Rudloff

2 Production and Bioactivity of Bovine Milk Oligosaccharides, 21
David C. Dallas, Mickael Meyrand, and Daniela Barile

3 Production and Bioactivity of Oligosaccharides in Plant Foods, 35
Cristina Martínez-Villaluenga and Juana Frías
4 Production and Bioactivity of Oligosaccharides from Chicory Roots, 55
Matthias Moser, Arnaud Agemans, and Wim Caers

5 Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass, 76
Jesper Holck, Arland T. Hotchkiss, Jr., Anne S. Meyer, Jørn D. Mikkelsen, and Robert A. Rastall

6 Production and Bioactivity of Oligosaccharides from Biomass Hemicelluloses, 88
Patricia Gullón, Beatriz Gullón, María Jesus Gonzalez-Munoz, Jose Luis Alonso, and Juan Carlos Parajo

7 Starch Hydrolysis Products with Physiological Activity in Humans, 107
Juscelino Tovar and Ana Rascon

8 Biosynthesis and Bioactivity of Exopolysaccharides Produced by Probiotic Bacteria, 118
Patricia Ruas-Madiedo

Part I.II Non-Naturally Occurring Oligosaccharides

9 Production and Bioactivity of Oligosaccharides Derived from Lactose, 137
Mar Villamiel, Antonia Montilla, Agustýn Olano, and Nieves Corzo

10 Production and Bioactivity of Glucooligosaccharides and Glucosides Synthesized using Glucansucrases, 168
Young-Min Kim, Hee-Kyoung Kang, Young-Hwan Moon, Thi Thanh Hanh Nguyen, Donal F. Day, and Doman Kim

11 Production and Bioactivity of Fructan-Type Oligosaccharides, 184
Javier Arrizon, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler, Sandrine Morel, and Pierre Monsan

12 Application of Immobilized Enzymes for the Synthesis of Bioactive Fructooligosaccharides, 200
Francisco J. Plou, Lucia Fernandez-Arrojo, Paloma Santos-Moriano, and Antonio O. Ballesteros

Part I.III Assessment of Bioactivity

13 In Vitro Assessment of the Bioactivity of Food Oligosaccharides, 219
Koen Venema

14 In Vivo Assessment of the Bioactivity of Food Oligosaccharides, 238
Alfonso Clemente

Part II Analysis

15 Fractionation of Food Bioactive Oligosaccharides, 257
F. Javier Moreno, Cipriano Carrero-Carralero, Oswaldo Hernandez-Hern´andez, and M. Luz Sanz

16 Classical Methods for Food Carbohydrate Analysis, 284
Qingbin Guo, Steve W. Cui, and Ji Kang

17 Infrared Spectroscopic Analysis of Food Carbohydrates, 300
Mikihito Kanou, Atsushi Hashimoto, and Takaharu Kameoka

18 Structural Analysis of Carbohydrates by Nuclear Magnetic Resonance Spectroscopy and Molecular Simulations: Application to Human Milk Oligosaccharides, 320
Arnold Maliniak and Goran Widmalm

19 Analysis of Food Bioactive Oligosaccharides by Thin-Layer Chromatography, 350
Katarýna Reiffova

20 Gas Chromatographic Analysis of Food Bioactive Oligosaccharides, 370
Ana Cristina Soria, Sonia Rodrýguez-Sanchez, Jesus Sanz, and Isabel Martýnez-Castro

21 Analysis of Bioactive Food-Sourced Oligosaccharides by High-Performance Liquid Chromatography, 399
Jonathan A. Lane and Rita M. Hickey

22 Capillary Electrophoresis and Related Techniques for the Analysis of Bioactive Oligosaccharides, 421
Yu-ki Matsuno, Kazuaki Kakehi, and Akihiko Kameyama

23 Mass Spectrometric Analysis of Food Bioactive Oligosaccharides, 439
Oswaldo Hernandez-Hernandez and Peter Roepstorff

Part III Prebiotics in Food Formulation

24 Nutritional and Technological Benefits of Inulin-Type Oligosaccharides, 457
Matthias Moser and Rudy Wouters

25 Industrial Applications of Galactooligosaccharides, 470
Ellen van Leusen, Erik Torringa, Paul Groenink, Pieter Kortleve, Renske Geene, Margriet Schoterman, and Bert Klarenbeek

26 Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients, 492