Food Digestion and Absorption (eBook)

Its Role in Food Product Development

C Anandharamakrishnan, Jeyan Arthur Moses, S Priyanka (Autoren)

eBook Download: PDF

2023
420 Seiten
Royal Society of Chemistry (Verlag)
978-1-83916-242-8 (ISBN)

Infos

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.

Inhalt

Human Oral Cavity and Oral Processing of Foods;Human Stomach and Gastric Digestion;Small Intestine, Digestion and Nutrient Absorption;Large Intestine and Gut–Brain–Microbiota Interactions;Simulating Food Digestion and Absorption;Food Structure and the Complexity of Food Matrices;Food Processing and Its Impact on Food Structure, Digestion and Absorption;Designing Foods with New Food Ingredients;Structuring Foods and the Case of Encapsulation;Developing Novel Personalized Foods

Produkt-Details

• Erscheint lt. Verlag: 29.11.2023
• Reihe/Serie: Food Chemistry, Function and Analysis
• Reihe/Serie: ISSN
• Reihe/Serie: ISSN
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• Schlagworte: Bioavailability • Digestive System • encapsulation • food design • food physics • food science • food structure • gastric digestion • Glycaemic index • ingredients • intestine • Medicine • Nutrition • Oral cavity • Oral processing • Stomach
• ISBN-10: 1-83916-242-2 / 1839162422
• ISBN-13: 978-1-83916-242-8 / 9781839162428