Book Description:
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. (Imprint: Nova)

Table of Contents:
Preface

Chapter One. Inulin: Technological Applications and Health Benefits
(Celso Fasura Balthazar, Adriano Gomes da Cruz and Marcus V da S Ferreira, Department of Food Science and Technology, Fluminense Federal University, Rio de Janeiro, Brazil, and others)

Chapter Two. Immunostimulatory Inulin Adjuvants in Prophylactic Vaccines against Pathogens
(Matthew D. Gallovic, Eric M. Bachelder and Kristy M. Ainslie, Division of Pharmacoengineering and Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, USA)

Chapter Three. Inulin as a Fat Replacer in Dairy Products
(Tatiana Colombo Pimentel, PhD, Suellen Jensen Klososki, PhD, Michele Rosset, PhD, Carlos Eduardo Barão, PhD and Gislaine Silveira Simões, PhD, Federal Institute of Paraná (IFPR), Paranavaí, Brazil, and others)

Index