Nondigestible Carbohydrates and Digestive Health / Institute of Food Technologists Series (ePub)

Preface. Contributors. Chapter 1 Introduction to Fiber and Nondigestible Carbohydrates: Definition, Health Aspects, and Perspectives (Teri M. Paeschke and William R. Aimutis). Chapter 2 The Gastrointestinal Tract and its Microflora (William R. Aimutis and Kayla Polzin). Chapter 3 The Immunomodulatory Effects of Dietary Fiber and Prebiotics in the Gastrointestinal Tract (Marie-Claire Arrieta, Jon Meddings and Catherine J. Field). Chapter 4 Lower Gut Hormones and Health Effects Associated with Consumption of Fermentable Fibers (Michael J. Keenan, Jun Zhou, Reshani Senevirathene, Marlene Janes and Roy J. Martin). Chapter 5 Animal, In Vitro, and Cell Culture Models to Study the Role of Dietary Fibers in the Gastrointestinal Tract of Humans (Trevor A. Faber and George C. Fahey, Jr.). Chapter 6 Impact of Fiber on Gastrointestinal Microbiota (Koen Venema). Chapter 7 Fermentable Carbohydrates and Digestive Health (Joanne Slavin). Chapter 8 Overview of Dietary Fiber and its Influence on Gastrointestinal Health (Devin J. Rose and Bruce R. Hamaker). Chapter 9 Toward Second-Generation Carbohydrate Functional Food Ingredients (Robert A. Rastall). Chapter 10 Whole Grains and Digestive Health (Isabel Bondia-Pons, Jenni Lappi, Emilia Selinheimo, Marjukka Kolehmainen, Hannu Mykkanen, and Kaisa Poutanen). Chapter 11 Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential (Maria Stewart). Chapter 12 Development and Evaluation Bimuno---®, a Novel Second-Generation Prebiotic Galactooligosaccharide Mixture (George Tzortis). Chapter 13 Concluding Remarks: Gastrointestinal Health and Nondigestible Carbohydrates (William R. Aimutis and Teri M. Paeschke). Appendix Nondigestible Carbohydrates: Structure and Sources. Index.

Teri M. Paeschke, PhD, has worked for numerous consumer
product and ingredient companies in positions ranging from product
development to research. She has worked for PepsiCo, Cargill,
Sara Lee Bakery, Nutrasweet, and Kelco. She has also worked
as a consultant for numerous smaller companies. Dr. Paeschke has
published several articles regarding ingredient functionality,
hydrocolloids, fiber, satiety, and is co-author on numerous patent
applications. She has been very active within the carbohydrate
division of IFT and the rheology division of AACC.

William R. Aimutis, PhD, serves as Research Fellow for
Cargill, Inc. He is currently the Director for Global Food
Research in North America, and previously worked for various food
ingredient and consumer packaged goods companies for over 25
years. Dr. Aimutis is well-published in areas regarding dairy
bioactive proteins, intestinal microbial ecology, hydrocolloids,
and satiety. Dr. Aimutis is very active with the Institute of
Food Technologists and American Dairy Science Association where he
served in several leadership roles, and is a Distinguished Alumnus
of Purdue University.

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