Description - Prebiotics and Probiotics by Shelly Jardine
Prebiotic and Probiotics constitute a major and growing sector in the functional foods industry, with their applications ranging across a large number of different product sectors.The use of prebiotics and probiotics in food presents many technical challenges to the product developer, ensuring the ingredients are the best for the formulation and the target market. The chapters consider the wealth of research that has been undertaken by suppliers and researchers in both prebiotics and probiotics. First published in 2000, The Prebiotics and Probiotics Ingredients Handbook has been an essential reference tool to the food industry, food scientists and technologists, providing information on prebiotics and probiotics, their genaeral properties, technological applications and legislative aspect of adding prebiotics and probiotics to foods. The second edition of this book contains a new section on synbiotics, and fully revised and updated sections on the main prebiotics and probiotics utilised by the food industry. This book also covers the latest relevant worldwide legislative issues. Prebiotics and Probiotics Ingredients Handbook is an essential guide to the growing functional foods sector for food scientists, food technologists and those involved in food processing.
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(240mm x 163mm x 15mm)
Leatherhead Food Research Association
Publisher: Leatherhead Food Research Association
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Author Biography - Shelly Jardine
Shelly Jardine has worked in the food industry for over 15 years. Originally from New Zealand, Shelly started her career in product development working at the independent Food Technology Research Centre. She then moved to Cadbury NZ and worked in biscuit technology and chocolate centre formulation. At the Private Labelling Company she held a number of positions including research and development manager for a team of technologists, project management and the implementation of a new hot fill beverage line and retort line. Shelly joined Leatherhead Food International in 2005 where she worked in the training department delivering courses in beverages and food ingredients, then the membership department. Now working as a senior technical advisor to LFI?s clients, Shelly specialises in providing information about food ingredients.