In the food industry, inulin is widely used as ingredient in food stuff, due to its technological and functional properties. Chapter One describes inulin as an ingredient that provides low caloric intake and is a source of fiber itself. The authors argue that inulin gathers beneficial characteristics to enhance health, when added to many different products. Chapter Two discusses the history, development, and application of preclinical and clinical vaccines that contain inulin formulations. Chapter Three covers the performance of inulin as a fat replacer in dairy products, giving an overview of the influence of inulin addition on the textural, rheological, prebiotic and sensory properties of the dairy products.
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Format PDF ● Pages 170 ● ISBN 9781536123241 ● Éditeur Christian R Davis ● Maison d’édition Nova Science Publishers ● Publié 2017 ● Téléchargeable 3 fois ● Devise EUR ● ID 7217271 ● Protection contre la copie Adobe DRM
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