Prebiotics_and_Probiotics_Science_and_Technology.pdf

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Prebiotics and Probiotics Science and Technology
Dimitris Charalampopoulos, Robert A. Rastall (Eds.)
Prebiotics and Probiotics
Science and Technology
With 67 figures and 97 tables
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Editors:
Dimitris Charalampopoulos
Department of Food Biosciences
University of Reading
Whiteknights, Reading
UK
d.charalampopoulos@reading.ac.uk
Robert A. Rastall
Department of Food Biosciences
University of Reading
Whiteknights, Reading
UK
r.a.rastall@reading.ac.uk
Library of Congress Control Number: 2009929416
ISBN: 978-0-387-79057-2
This publication is available also as:
Electronic version under ISBN 978-0-387-79058-9
Print and electronic bundle under ISBN 978-0-387-79059-6
Springer Science+Business Media, LLC 2009
All rights reserved. This work may not be translated or copied in whole or in part
without the written permission of the publisher (Springer Science+Business Media,
LLC., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in
connection with reviews or scholarly analysis. Use in connection with any form of
information storage and retrieval, electronic adaptation, computer software, or by
similar or dissimilar methodology now known or hereafter developed is forbidden.
The use in this publication of trade names, trademarks, service marks, and similar
terms, even if they are not identified as such, is not to be taken as an expression of
opinion as to whether or not they are subject to proprietary rights.
springer.com
Printed on acid
‐
free paper
SPIN: 12084159 – 543210
To Elie Metchnikoff, Glenn Gibson and Marcel Roberfoid for originating
the concept of probiotics and prebiotics

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