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The first edition of the Prebiotics and Probiotics handbook from Leatherhead Food International was published in 2000, and since that time, research in this field has moved rapidly, and new ingredients and products have emerged to create new opportunities. The new second edition will include chapters written by experts based in industry, on the general and physiological properties, applications and analytical aspects of prebiotics and probiotics.This Handbook will be of enormous benefit to food technologists working with prebiotics and probiotics, as well as other food professionals wishing to learn more about the properties of the main ingredients in this innovative and evolving sector. |
