Food Structures Digestion and Health

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

Produk Detail:

  • Author : Mike Boland
  • Publisher : Academic Press
  • Pages : 538 pages
  • ISBN : 0124046851
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOKFood Structures Digestion and Health

Food Structures, Digestion and Health

Food Structures, Digestion and Health
  • Author : Mike Boland,Matt Golding,Harjinder Singh
  • Publisher : Academic Press
  • Release : 24 March 2014
GET THIS BOOKFood Structures, Digestion and Health

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

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOKFood Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral

Poultry and pig nutrition

Poultry and pig nutrition
  • Author : Wouter H. Hendriks,Martin W.A. Verstegen,László Babinszky
  • Publisher : Wageningen Academic Publishers
  • Release : 01 August 2019
GET THIS BOOKPoultry and pig nutrition

Poultry and pig nutrition: challenges of the 21st century focuses on the important challenges animal production faces in the light of increasing global feed scarcity, climate change and improvements in animal welfare. Animal nutrition plays a critical role in providing answers to these 21st century challenges. Internationally leading authorities in nutrition and nutrition-related disciplines provide their views and solutions. New research areas are discussed and the current gaps in our knowledge are identified. Among the topics discussed are the use

Dairy in Human Health and Disease across the Lifespan

Dairy in Human Health and Disease across the Lifespan
  • Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
  • Publisher : Academic Press
  • Release : 19 June 2017
GET THIS BOOKDairy in Human Health and Disease across the Lifespan

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Presents various dairy products and their impact on health

Flavor, Satiety and Food Intake

Flavor, Satiety and Food Intake
  • Author : Beverly Tepper,Martin Yeomans
  • Publisher : John Wiley & Sons
  • Release : 05 April 2017
GET THIS BOOKFlavor, Satiety and Food Intake

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 24 October 2019
GET THIS BOOKNanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing

Nanoscience in Food and Agriculture 1

Nanoscience in Food and Agriculture 1
  • Author : Shivendu Ranjan,Nandita Dasgupta,Eric Lichtfouse
  • Publisher : Springer
  • Release : 18 August 2016
GET THIS BOOKNanoscience in Food and Agriculture 1

Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. Whereas the first applications of nanotechnology have been developed mainly in material sciences, applications in the agriculture and food sectors are still emerging. Due to a rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. Here, nanotechnology is a promising way to improve crop production, water quality, nutrition, packaging, and

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
  • Author : Fidel Toldrá,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 30 March 2021
GET THIS BOOKHandbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered,

Natural Polymers

Natural Polymers
  • Author : Ololade Olatunji
  • Publisher : Springer
  • Release : 24 December 2015
GET THIS BOOKNatural Polymers

This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Encapsulations

Encapsulations
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 08 September 2016
GET THIS BOOKEncapsulations

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
  • Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
  • Publisher : Springer Nature
  • Release : 29 May 2020
GET THIS BOOKDairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts

Emulsion-based Systems for Delivery of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds
  • Author : Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
  • Publisher : John Wiley & Sons
  • Release : 03 April 2018
GET THIS BOOKEmulsion-based Systems for Delivery of Food Active Compounds

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based

Food Allergy

Food Allergy
  • Author : Linglin Fu,Bobby J. Cherayil,Haining Shi,Yanbo Wang,Yang Zhu
  • Publisher : Springer
  • Release : 03 April 2019
GET THIS BOOKFood Allergy

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional