Designing Functional Foods Measuring and Controlling Food Structure Breakdown and Nutrient Absorbtion

McClements D Julian and Decker Eric A Editing

ISBN 10: 1845694325 / ISBN 13: 9781845694326

Editore: Woodhead Publishing, Cambridge, 2009

Riguardo questo articolo

From an academic library with the usual stamps etc. This book is heavy and will attract postal sucharges.

Codice articolo OX3266

Dati bibliografici

• Titolo: Designing Functional Foods Measuring and Controlling Food Structure Breakdown and Nutrient Absorbtion
• Editore: Woodhead Publishing, Cambridge
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 1845694325
• ISBN 13: 9781845694326
• Rilegatura: Hard Cover
• Edizione: First Thus.
• Condizione: Good
• Condizione della sovraccoperta: No Jacket
• Tipo di libro: OX3266

Descrizione articolo

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.

Informazioni sull?autore

David Julian McClements and Eric Andrew Decker are Professors in the Department of Food Science at the University of Massachusetts. They are widely respected for their research into food biopolymers, colloids, emulsions, structured delivery systems, bioavailability, and lipid oxidation.