Interdisciplinary Approaches to Food Digestion

Interdisciplinary Approaches to Food Digestion

Author: Ourania Gouseti

Publisher: Springer

Published: 2019-02-13

Total Pages: 358

ISBN-13: 3030039013

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For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.


Book Synopsis Interdisciplinary Approaches to Food Digestion by : Ourania Gouseti

Download or read book Interdisciplinary Approaches to Food Digestion written by Ourania Gouseti and published by Springer. This book was released on 2019-02-13 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.

Food Digestion and Absorption: Its Role in Food Product Development

Food Digestion and Absorption: Its Role in Food Product Development

Author: S. Priyanka

Publisher: Royal Society of Chemistry

Published: 2023-11-29

Total Pages: 434

ISBN-13: 1788018583

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Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.


Book Synopsis Food Digestion and Absorption: Its Role in Food Product Development by : S. Priyanka

Download or read book Food Digestion and Absorption: Its Role in Food Product Development written by S. Priyanka and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

Processing Technologies and Food Protein Digestion

Processing Technologies and Food Protein Digestion

Author: Zuhaib F. Bhat

Publisher: Elsevier

Published: 2023-04-21

Total Pages: 530

ISBN-13: 0323950531

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Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion


Book Synopsis Processing Technologies and Food Protein Digestion by : Zuhaib F. Bhat

Download or read book Processing Technologies and Food Protein Digestion written by Zuhaib F. Bhat and published by Elsevier. This book was released on 2023-04-21 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

Bioaccessibility and Digestibility of Lipids from Food

Bioaccessibility and Digestibility of Lipids from Food

Author: Myriam M.-L. Grundy

Publisher: Springer Nature

Published: 2021-01-19

Total Pages: 229

ISBN-13: 3030569098

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The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.


Book Synopsis Bioaccessibility and Digestibility of Lipids from Food by : Myriam M.-L. Grundy

Download or read book Bioaccessibility and Digestibility of Lipids from Food written by Myriam M.-L. Grundy and published by Springer Nature. This book was released on 2021-01-19 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author: Miguel Angelo Parente Ribei Cerqueira

Publisher: Academic Press

Published: 2022-10-18

Total Pages: 448

ISBN-13: 0323898033

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Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products


Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira

Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Plant Biomass Derived Materials

Plant Biomass Derived Materials

Author: Seiko Jose

Publisher: John Wiley & Sons

Published: 2024-02-05

Total Pages: 629

ISBN-13: 352783902X

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Plant Biomass Derived Materials Comprehensive overview of materials derived from biomass, including extraction techniques, important building blocks, and a wide range of applications Plant Biomass Derived Materials provides insights into the different sources and kinds of biomass and covers a variety of techniques to derive important building blocks from raw resources; after foundational knowledge is covered, the text continues to discuss a comprehensive list of materials and applications, ranging from nanomaterials, polymers, enzymes, dyes, and composites, to applications in energy, biomedical, water purification, aeronautics, automotive and food applications, and more. Written by four highly qualified authors with significant experience in both industry and academia, Plant Biomass Derived Materials includes information on: Biomass and its relationship to the environment, chemistry of biomass, lignin and starch, and recent trends of cashew nutshell liquid in the field Plant biomass mucilage, plant based colorants, revival of sustainable fungal based natural pigments, and algal-based natural pigments for textiles Biorefinery from plant biomass (including a case study in sugarcane straw), forest and agricultural biomass, and manufacture of monomers and precursors Chemical routes for the transformation of bio-monomers into polymers and manufacture of polymer composites from plant fibers Providing foundational knowledge on the subject and a wide array of specific applications of biomass, Plant Biomass Derived Materials is an essential resource for chemists, materials scientists, and all academics and professionals in fields that intersect with biomass: an abundant renewable resource used for many diverse purposes.


Book Synopsis Plant Biomass Derived Materials by : Seiko Jose

Download or read book Plant Biomass Derived Materials written by Seiko Jose and published by John Wiley & Sons. This book was released on 2024-02-05 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Biomass Derived Materials Comprehensive overview of materials derived from biomass, including extraction techniques, important building blocks, and a wide range of applications Plant Biomass Derived Materials provides insights into the different sources and kinds of biomass and covers a variety of techniques to derive important building blocks from raw resources; after foundational knowledge is covered, the text continues to discuss a comprehensive list of materials and applications, ranging from nanomaterials, polymers, enzymes, dyes, and composites, to applications in energy, biomedical, water purification, aeronautics, automotive and food applications, and more. Written by four highly qualified authors with significant experience in both industry and academia, Plant Biomass Derived Materials includes information on: Biomass and its relationship to the environment, chemistry of biomass, lignin and starch, and recent trends of cashew nutshell liquid in the field Plant biomass mucilage, plant based colorants, revival of sustainable fungal based natural pigments, and algal-based natural pigments for textiles Biorefinery from plant biomass (including a case study in sugarcane straw), forest and agricultural biomass, and manufacture of monomers and precursors Chemical routes for the transformation of bio-monomers into polymers and manufacture of polymer composites from plant fibers Providing foundational knowledge on the subject and a wide array of specific applications of biomass, Plant Biomass Derived Materials is an essential resource for chemists, materials scientists, and all academics and professionals in fields that intersect with biomass: an abundant renewable resource used for many diverse purposes.

Future Foods

Future Foods

Author: Rajeev Bhat

Publisher: Academic Press

Published: 2021-12-04

Total Pages: 788

ISBN-13: 0323910025

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Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations


Book Synopsis Future Foods by : Rajeev Bhat

Download or read book Future Foods written by Rajeev Bhat and published by Academic Press. This book was released on 2021-12-04 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Methods in food chemistry and food science technology

Methods in food chemistry and food science technology

Author: Blanca Hernandez-Ledesma

Publisher: Frontiers Media SA

Published: 2023-06-01

Total Pages: 123

ISBN-13: 2832524648

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Book Synopsis Methods in food chemistry and food science technology by : Blanca Hernandez-Ledesma

Download or read book Methods in food chemistry and food science technology written by Blanca Hernandez-Ledesma and published by Frontiers Media SA. This book was released on 2023-06-01 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Report of the President's Biomedical Research Panel

Report of the President's Biomedical Research Panel

Author: United States President's Biomedical Research Panel

Publisher:

Published: 1976

Total Pages: 988

ISBN-13:

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Book Synopsis Report of the President's Biomedical Research Panel by : United States President's Biomedical Research Panel

Download or read book Report of the President's Biomedical Research Panel written by United States President's Biomedical Research Panel and published by . This book was released on 1976 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Report of the President's Biomedical Research Panel

Report of the President's Biomedical Research Panel

Author: President's Biomedical Research Panel

Publisher:

Published: 1976

Total Pages: 992

ISBN-13:

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Book Synopsis Report of the President's Biomedical Research Panel by : President's Biomedical Research Panel

Download or read book Report of the President's Biomedical Research Panel written by President's Biomedical Research Panel and published by . This book was released on 1976 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt: