Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption - Rilegato

Rilegato

ISBN 10: 1420094858 ISBN 13: 9781420094855

Casa editrice: CRC Press, 2009

Riassunto

With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It begins with an examination of oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The book concludes with coverage of the implications of these new advances in the design of functional foods.

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Contenuti

Digestion and Adsorption of Food Components. Oral Physiology, Mastication and Food Perception. Gut Microbial Ecology. Digestion and Absorption of Lipids. Physicochemical Basis of the Digestion and Absorption of Triacylglycerol. Non-Starch Polysaccharides in the Gastrointestinal Tract. Digestion and Absorption of Proteins and Peptides. Digestion and Absorption of Lipophilic Food Micronutrients (Vitamins A, E, D and K, Carotenoids and Phytosterols. Bioavailability and Metabolism of Phenolic Compounds and Glucosinolates. Developing Effective Probiotic Products: Bioavailability and Other Factors. Advances in Research Methods to Study Food Sensory Perception, Digestion and Absorption. Measuring the Oral Behaviour of Foods. Measurement and Simulation of Flavour Release from Foods. Improving In Vitro Simulation of the Stomach and Intestines. The Use of Caco-2 Cells in Defining Nutrient Bioavailability: Application to Iron Bioavailabilty of Foods. Techniques for Assessing the Functional Response to Food of the Stomach and Small and Large Intestine. Advances in the Use of Animal Models for Analysing Intestinal Cancers and Protective Effects of Dietary Components. Using Stable Isotopes to Determine Mineral Bioavailability of Functional Foods. Implications. Optimising the Flavour of Low-Fat Foods. Design of Foods for the Optimal Delivery of Basic Tastes. Oral Processing and Perception of Food Emulsions: Relevance for Fat Reduction in Food. Controlling Lipid Bioavailability Using Emulsion-Based Delivery Systems. Controlling the delivery of glucose in foods. Protein Micro/Nano Particles for Controlled Nutraceutical Delivery in Functional Foods. Self-Assembling Structures in the Gastrointestinal Tract. Designing Foods to Induce Satiation: A Flavour Perspective. Health Food Product Composition, Structure and Bioavailability. Coenzyme Q10: Functional Benefits, Dietary Uptake and Delivery Mechanisms.

Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 1420094858
• ISBN 13: 9781420094855
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 744
• Redattore: McClements D. J., Decker E. D.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile