| Description |
1 online resource (xvii, 520 pages) : illustrations (some color) |
| Contents |
Section 1: Understanding food structures in natural and processed foods and their behavior during physiological processing. Understanding food structures: the colloid science approach -- Processing of food structures in the gastrointestinal tract and physiological responses -- The basis of structure in dairy-based foods: casein micelles and their properties -- The milk fat globule membrane: structure, methodology for its study, and functionality -- Section 2: Impact of food structures and matrices on nutrient uptake and bioavailability. Exploring the relationship between fat surface area and lipid digestibility -- Protein-polysaccharide interactions and digestion of the complex particles -- Muscle structure and digestive enzyme bioaccessibility to intracellular compartments -- Cotyledon cell structure and in vitro starch digestion in navy beans -- Section 3: Modelling the gastrointestinal tract. Mathematical models of food degradation in the human stomach -- An improved understanding of gut function through high-resolution mapping and multiscale computational modeling of the gastrointestinal tract -- Novel approaches to tracking the breakdown and modification of food proteins through digestion -- Dynamics of gastric contents during digestion: computational and rheological considerations -- Section 4: Food developments to meet the modern challenges of human health. Applying structuring approaches for satiety: challenges faced, lessons learned -- Technological means to modulate food digestion and physiological response -- Describing dietary energy--towards the formulation of specialist weight-loss foods -- Combined phytosterol and fish oil therapy for lipid lowering and cardiovascular health -- Dairy materials as delivery tools for bioactive components in dairy platforms -- The importance of microbiota and host interactions throughout life |
| Summary |
"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 andsensory attributes"--Publisher's description |
| Analysis |
voedsel |
|
food |
|
voedingsmiddelen |
|
foods |
|
spijsvertering |
|
digestion |
|
gezondheid |
|
health |
|
voeding |
|
nutrition |
|
ontwerp |
|
design |
|
Food Sciences (General) |
|
Levensmiddelentechnologie (algemeen) |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (ebrary, viewed May 25, 2016) |
| Subject |
Nutrition.
|
|
Food.
|
|
Dietetics.
|
|
Nutritional Sciences
|
|
Food
|
|
Nutritional Physiological Phenomena
|
|
food.
|
|
COOKING -- General.
|
|
Dietetics
|
|
Food
|
|
Nutrition
|
| Form |
Electronic book
|
| Author |
Boland, Mike, 1950- editor.
|
|
Golding, Matt (Professor at Riddet Institute), editor
|
|
Singh, Harjinder, 1957- editor.
|
|
Food Structures, Digestion and Health (Conference) (1st : 2012 Palmerston North, N. Z.)
|
| ISBN |
9780124046856 |
|
0124046851 |
|
