Food Structures, Digestion and Health
Nonfiction, Science & Nature, Technology, Food Industry & Science
| Author: | ISBN: | 9780124046856 | |
| Publisher: | Elsevier Science | Publication: | March 24, 2014 |
| Imprint: | Academic Press | Language: | English |
| Author: | |
| ISBN: | 9780124046856 |
| Publisher: | Elsevier Science |
| Publication: | March 24, 2014 |
| Imprint: | Academic Press |
| Language: | English |
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
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
