Food Structures Digestion and Health

Produk Detail:
  • Author : Mike Boland
  • Publisher : Academic Press
  • Pages : 538 pages
  • ISBN : 0124046851
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Food Structures Digestion and Health

Download or Read online Food Structures Digestion and Health full in PDF, ePub and kindle. this book written by Mike Boland and published by Academic Press which was released on 24 March 2014 with total page 538 pages. We cannot guarantee that Food Structures Digestion and Health book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Food Structures Digestion and Health

Food Structures  Digestion and Health
  • Author : Mike Boland,Matt Golding,Harjinder Singh
  • Publisher : Academic Press
  • Release : 24 March 2014
GET THIS BOOK Food Structures Digestion and Health

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOK Food Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral

Dairy in Human Health and Disease across the Lifespan

Dairy in Human Health and Disease across the Lifespan
  • Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
  • Publisher : Academic Press
  • Release : 19 June 2017
GET THIS BOOK Dairy in Human Health and Disease across the Lifespan

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Presents various dairy products and their impact on health

Poultry and pig nutrition

Poultry and pig nutrition
  • Author : Wouter H. Hendriks,Martin W.A. Verstegen,László Babinszky
  • Publisher : Wageningen Academic Publishers
  • Release : 01 August 2019
GET THIS BOOK Poultry and pig nutrition

Poultry and pig nutrition: challenges of the 21st century focuses on the important challenges animal production faces in the light of increasing global feed scarcity, climate change and improvements in animal welfare. Animal nutrition plays a critical role in providing answers to these 21st century challenges. Internationally leading authorities in nutrition and nutrition-related disciplines provide their views and solutions. New research areas are discussed and the current gaps in our knowledge are identified. Among the topics discussed are the use

Delivering Functionality in Foods

Delivering Functionality in Foods
  • Author : António Vicente,Cristina Silva,Chelo Gonzalez
  • Publisher : Springer Nature
  • Release : 01 January 2022
GET THIS BOOK Delivering Functionality in Foods

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods:

Bioaccessibility and Digestibility of Lipids from Food

Bioaccessibility and Digestibility of Lipids from Food
  • Author : Myriam M.-L. Grundy,Peter J. Wilde
  • Publisher : Springer Nature
  • Release : 19 January 2021
GET THIS BOOK Bioaccessibility and Digestibility of Lipids from Food

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not

Designing Functional Foods

Designing Functional Foods
  • Author : D. Julian McClements,Eric A Decker
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOK Designing Functional Foods

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological

Interdisciplinary Approaches to Food Digestion

Interdisciplinary Approaches to Food Digestion
  • Author : Ourania Gouseti,Gail M. Bornhorst,Serafim Bakalis,Alan Mackie
  • Publisher : Springer
  • Release : 13 February 2019
GET THIS BOOK Interdisciplinary Approaches to Food Digestion

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and

Natural Polymers

Natural Polymers
  • Author : Ololade Olatunji
  • Publisher : Springer
  • Release : 24 December 2015
GET THIS BOOK Natural Polymers

This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Flavor Satiety and Food Intake

Flavor  Satiety and Food Intake
  • Author : Beverly Tepper,Martin Yeomans
  • Publisher : John Wiley & Sons
  • Release : 05 April 2017
GET THIS BOOK Flavor Satiety and Food Intake

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the

Novel Proteins for Food Pharmaceuticals and Agriculture

Novel Proteins for Food  Pharmaceuticals  and Agriculture
  • Author : Maria Hayes
  • Publisher : Wiley-Blackwell
  • Release : 28 November 2018
GET THIS BOOK Novel Proteins for Food Pharmaceuticals and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in

Formulation Engineering of Foods

Formulation Engineering of Foods
  • Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
  • Publisher : John Wiley & Sons
  • Release : 10 June 2013
GET THIS BOOK Formulation Engineering of Foods

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of

Encapsulations

Encapsulations
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 08 September 2016
GET THIS BOOK Encapsulations

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications
  • Author : Gerard L. Hasenhuettl,Richard W. Hartel
  • Publisher : Springer Nature
  • Release : 09 November 2019
GET THIS BOOK Food Emulsifiers and Their Applications

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may