The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest. Prebiotics: Development and Application is the first book to consolidate research in this emerging area of functional food study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.

The prebiotic concept works on the basis that many potentiallyhealth-promoting microorganisms are already present in humans.Prebiotics are non-digestible food ingredients that stimulateactivity in targeted microorganisms, to improve the health of theindividual. Prebiotics can be incorporated into many foodstuffssuch as beverages, health and sports drinks, infant formulaecereals, bread, savoury products and so forth, and are receivingmuch commercial interest.Prebiotics: Development and Application is the first bookto consolidate research in this emerging area of 'functionalfood' study. The book takes a broad view approach toprebiotics, from the conceptual stage, definition, productionevaluation of individual food products and their effect onmicrobial flora, and their potential relation to diseases.The book starts with an introduction to the prebiotic conceptand its development, proceeds to consider the synthesis andmanufacture of prebiotics and testing for prebiotic effects, andwill then consider different forms of prebiotics (e.g. fructansgalactans, lactulose etc). The book will then look at prebioticintervention for improving human health (acute and chronicdisorders) and animal health. The book closes by considering thesectors for prebiotic foods, development and commercialisationissues, and future developments.

List of Contributors.1. Human Colonic Microbiology and the Role of DietaryIntervention: Introduction to Prebiotics (C.L. Vernazza, B.A.Rabiu and G.R. Gibson).2. Manufacture of Prebiotic Oligosaccharides (T. Casci andR.A. Rastall).3. Inulin-type Fructans as Prebiotics (J. Van Loo).4. Galacto-oligosaccharides as Prebiotics (R.A.Rastall).5. Emerging Prebiotic Carbohydrates (R. Crittenden).6. Molecular Microbial Ecology of the Human Gut (K.M. Tuohyand A.L. McCartney).7. Dietary Intervention for Improving Human Health: AcuteDisorders (W. Brück).8. Dietary Intervention for Improving Human Health: ChronicDisorders (N.R. Bullock and M.R. Jones).9. Extra Intestinal Effects of Prebiotics and Probiotics (G.Reid).10. Prebiotic Impacts on Companion Animals (K.S. Swanson andG.C. Fahey Jr.).11. Prebiotics: Past, Present and Future (J. Leach, R.A.Rastall and G.R. Gibson).Index.