| Description |
xxi, 722 pages ; 24 cm |
| Series |
Woodhead publishing in food science, technology and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Contents |
Pt. I. Digestion and absorption if food components -- 1. Oral physiology, mastication and food perception -- 2. Gut microbial ecology -- 3. Digestion and absorption of lipids -- 4. Physicocemical basis of the digestion and absorption of triacyglycerol -- 5. Non-starch polysaccharides in the gastrointestinal tract -- 6. Digestion and absorption of proteins and peptides -- 7. Digestion and absorption of lipophilic food micronutrients -- 8. Bioavailability and metabolism of phenolic compounds and glucosinolates -- 9. Developing effective probiotic products: bioavailability and other factors -- Pt II. Advances in research methods to study food sensory perception, digestion and absorption -- 10. Measuring the oral behaviour of foods -- 11. Measurement and simulation of flavour release from foods -- 12. Improving in vitro simulation of the stomach and intestines -- 13. The use of Caco-2 cells in defining nutrient bioavailability: application to iron bioavailability of foods -- 14. Techniques for assessing the functional response to food of the stomach and small and large intestine -- 15. Advances in the use of animal models for analysing intestinal cancers and protective effects of dietary components -- 16. Using stable isotopes to determine mineral bioavailability of functional foods -- Pt. III. Implications -- 17. Optimising the flavour of low-fat foods -- 18. Design of foods for the optimal delivery of basic tastes -- 19. Oral processing and perception of food emulsions: relevance for fat reduction in food -- 20. Controlling lipid bioavailability using emulsion-based delivery systems -- 21. Controlling the delivery of glucose in foods -- 22. Protein micro/nanoparticles for controlled nutraceutical delivery in functional foods -- 23. Self-assembling structures in the gastrointestinal tract -- 24. Designing foods to induce satiation: a flavour perspective -- 25. Health food product composition, structure and bioavailability -- 26. Coenzyme Q10: functional benefits, dietary uptake and delivery mechanisms |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Functional foods.
|
|
Food -- Biotechnology.
|
|
Food -- Composition.
|
|
Digestion.
|
| Author |
McClements, David Julian.
|
|
Decker, Eric A
|
| ISBN |
9781845694326 |
|
1845694325 |
|
