4. Galacto-Oligosaccharides as Prebiotic Food Ingredients

  1. G. R. Gibson and
  2. R. A. Rastall
  1. Robert A. Rastall

Published Online: 8 AUG 2012

DOI: 10.1002/9780470023150.ch4

Prebiotics: Development & Application

Prebiotics: Development & Application

How to Cite

Rastall, R. A. (2006) Galacto-Oligosaccharides as Prebiotic Food Ingredients, in Prebiotics: Development & Application (eds G. R. Gibson and R. A. Rastall), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9780470023150.ch4

Editor Information

  1. School of Food Biosciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK

Author Information

  1. School of Food Biosciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK

Publication History

  1. Published Online: 8 AUG 2012
  2. Published Print: 4 APR 2006

ISBN Information

Print ISBN: 9780470023136

Online ISBN: 9780470023150

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Keywords:

  • galacto-oligosaccharides as prebiotics;
  • GOS characteristics, commercial GOS of oligosaccharides;
  • major oligosaccharide, disaccharides and trisaccharides;
  • GOS properties as a food ingredient;
  • faecal bacteriology, prebiotic formula group and bifidobacteria;
  • bowel habit, changing in prebiotic formula group;
  • prebiotic formula-fed infants, bifidobacteria elevated levels;
  • GOS, prebiotic properties in vitro;
  • GOS, promising functional food ingredients

Summary

This chapter contains sections titled:

  • Introduction

  • Characteristics of GOS

  • Properties of GOS as a Food Ingredient

  • Functional Properties of GOS

  • Future Developments

  • Conclusions

  • References