Contents:Part 1 : Introduction. - Ch. 1. Functional Foods and Claims: Concepts. Strategy of Development, Requirements for the Scientific Substantiation of Claims, and Communications with Consumers. - Ch. 2. the Gastrointestinal System: A Major Target for Functional Foods. - Part II : Inulin: Origin, Chemistry, Biochemistry, and Technological Properties. - Ch. 3. Inulin: A Fructan. - Ch. 4. The Digestive Functions: Inulin-Type Fructans as Nondigestible oligosaccharides. - Ch. 5. The Digestive Functions: Inulin-Type Fructans as Fermentable Carbohydrates. - Ch. 6. The Digestive Function: Inulin and Oligofructose as Dietary Fiber. - Ch. 7. Inulin and Oligofructose as Low-Calorie Carbohydrates. - Ch. 8. Inulin-Type Fructans and Gastroinestinal Functions: Conclusions and Perspectives. - Ch. 9. Inulin-Type Fructans and Modulation of the Intestinal Microflora: The Prebiotic Effect. - Ch. 10. Inulin-Type Fructans and the Intestinal Absorption of Minerals. - Ch. 11, Inulin-Type Fructans and the Homeostasis of Lipids. - Ch. 12. Inulin-Type Fructans and the Defense Functions of the Body. - Ch. 13. General Discussion, Perspectives, and Conclusions. - Index.