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OverviewIn 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 fibre 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. Full Product DetailsAuthor: Christian R DavisPublisher: Nova Science Publishers Inc Imprint: Nova Science Publishers Inc Weight: 0.256kg ISBN: 9781536123012ISBN 10: 1536123013 Pages: 120 Publication Date: 01 July 2017 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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