Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Kieran M. Tuohy, Leticia Abecia, Eddie R. Deaville, Francesca Fava, Annett Klinder, Qing Shen
    Pages 79-110
  3. Stephen Lewis, Charlotte Atkinson
    Pages 111-134
  4. H. Steed, S. Macfarlane
    Pages 135-161
  5. Douwina Bosscher
    Pages 163-205
  6. George Tzortzis, Jelena Vulevic
    Pages 207-244
  7. H. Mäkeläinen, M. Juntunen, O. Hasselwander
    Pages 245-258
  8. A. Adam-Perrot, L. Gutton, L. Sanders, S. Bouvier, C. Combe, R. Van Den Abbeele et al.
    Pages 259-291
  9. Pierre F. Monsan, Francois Ouarné
    Pages 293-336
  10. Julian D. Stowell
    Pages 337-352
  11. Kathleen A. Barry, Brittany M. Vester, George C. Fahey Jr
    Pages 353-463
  12. M. L. Sanz, A. I. Ruiz-Matute, N. Corzo, I. Martínez-Castro
    Pages 465-534
  13. Patricia Gullón, Beatriz Gullón, Andrés Moure, José Luis Alonso, Herminia Domínguez, Juan Carlos Parajó
    Pages 535-589
  14. Giovanna E. Felis, Franco Dellaglio, Sandra Torriani
    Pages 591-637
  15. Gwen Falony, Luc De Vuyst
    Pages 639-679
  16. Sarah O’Flaherty, Yong Jun Goh, Todd R. Klaenhammer
    Pages 681-723
  17. J. A. Muller, R. P. Ross, G. F. Fitzgerald, C. Stanton
    Pages 725-759

About this book


Prebiotic and Probiotic Science and Technology provides a comprehensive overview on the advances in the field of prebiotics and probiotics. This volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It is structured so that it covers all aspects of the topics in a logical manner, avoiding replication. This book will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.


food science food technology prebiotic science prebiotics probiotics

Editors and affiliations

  • Dimitris Charalampopoulos
    • 1
  • Robert A. Rastall
    • 1
  1. 1.Department of Food BiosciencesUniversity of Reading WhiteknightsReadingUK

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag New York 2009
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-79057-2
  • Online ISBN 978-0-387-79058-9
  • About this book