Lactose-Derived Prebiotics
A Process Perspective

Provides a thorough review of the present status, potential, and future trends of lactose-derived oligosaccharides as ingredients of functional foods and an overview of production methods. Covers the functional properties of prebiotics derived from lactose and the production technology required to make them.

Andrés Illanes (Author), Cecilia Guerrero (Author), Carlos Vera (Author), Lorena Wilson (Author), Raúl Conejeros (Author), Felipe Scott (Author)

9780128027240, Elsevier Science

Hardback, published 6 July 2016

312 pages
22.9 x 15.1 x 2.3 cm, 0.66 kg

Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.

1. Lactose: production and upgrading2. Functional foods and feeds: probiotics, prebiotics and synbiotics3. Lactose derived non-digestible oligosaccharides as prebiotics: available technologies, opportunities and market4. Enzymatic production of galacto-oligosaccharides5. Enzymatic production of lactulose6. Enzymatic production of other lactose-derived prebiotic candidates7. Technical and economic analysis of industrial production of lactose-derived prebiotics8. Future trends

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT], Biotechnology [TCB]