Prebiotics: Development and Application is a one-volume account of the emerging area of prebiotics - non-digestible food ingredients that stimulate the growth and activity of beneficial bacteria in the colon. Prebiotics can be incorporated into many foodstuffs to improve the health of the individual and are receiving much commercial interest.

The book takes a broad view of prebiotics from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. Contents include:

• an introduction to the prebiotic concept and its development
• the synthesis and manufacture of prebiotics
• testing for prebiotic effects
• fructans, galactans, lactulose and other prebiotic forms
• prebiotic intervention for improving animal and human health
• sectors for prebiotic foods
• development and commercialisation issues
• future developments

Prebiotics: Development and Application is an essential guide to this emerging technology for researchers, students and practitioners of food science, biotechnology, nutrition, microbiology, dietary health and food processing.