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Description - Nondigestible Carbohydrates and Digestive Health by Teresa M. Paeschke

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 carbohydratesFocuses on the growing opportunity to deliver digestive health benefits through fibers and other novel carbohydratesAuthors include highly recognized researchers from academe and industry expertsExplores new possibilities in prebiotics and fermentable carbohydrates

Buy Nondigestible Carbohydrates and Digestive Health by Teresa M. Paeschke from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780813817620
ISBN-10: 0813817625
Format: Hardback
(236mm x 158mm x 21mm)
Pages: 352
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 12-Nov-2010
Country of Publication: United States

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Author Biography - Teresa M. Paeschke

Teri M. Paeschke, PhD, has worked for numerous consumerproduct and ingredient companies in positions ranging from productdevelopment to research. She has worked for PepsiCo, Cargill,Sara Lee Bakery, Nutrasweet, and Kelco. She has also workedas a consultant for numerous smaller companies. Dr. Paeschke haspublished several articles regarding ingredient functionality,hydrocolloids, fiber, satiety, and is co-author on numerous patentapplications. She has been very active within the carbohydratedivision of IFT and the rheology division of AACC. William R. Aimutis, PhD, serves as Research Fellow forCargill, Inc. He is currently the Director for Global FoodResearch in North America, and previously worked for various foodingredient and consumer packaged goods companies for over 25years. Dr. Aimutis is well-published in areas regarding dairybioactive proteins, intestinal microbial ecology, hydrocolloids,and satiety. Dr. Aimutis is very active with the Institute ofFood Technologists and American Dairy Science Association where heserved in several leadership roles, and is a Distinguished Alumnusof Purdue University.