Food Structures Digestion and Health

Food Structures  Digestion and Health
Author: Mike Boland,Matt Golding,Harjinder Singh
Publsiher: Academic Press
Total Pages: 538
Release: 2014-03-24
Genre: Technology & Engineering
ISBN: 9780124046856

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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

Themed Issue Food Structures Digestion and Health

Themed Issue  Food Structures  Digestion and Health
Author: Anonim
Publsiher: Unknown
Total Pages: 351
Release: 2014
Genre: Electronic Book
ISBN: OCLC:1074897900

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Nutrition and Functional Foods in Boosting Digestion Metabolism and Immune Health

Nutrition and Functional Foods in Boosting Digestion  Metabolism and Immune Health
Author: Debasis Bagchi,Sunny Ohia
Publsiher: Academic Press
Total Pages: 586
Release: 2021-12-01
Genre: Health & Fitness
ISBN: 9780128232194

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Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields. Provides coverage of digestion, human physiology and the enzyme-microbiome linkage Covers indigestion problems, including gut dysbiosis and its role in chronic disease Addresses traditional and conventional ethic foods Discusses digestive enzymes, as well as digestive drugs, enzymes, nutraceuticals and novel formulations

Food Structure and Functionality

Food Structure and Functionality
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 268
Release: 2020-11-17
Genre: Technology & Engineering
ISBN: 9780128214640

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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 and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Bioaccessibility and Digestibility of Lipids from Food

Bioaccessibility and Digestibility of Lipids from Food
Author: Myriam M.-L. Grundy,Peter J. Wilde
Publsiher: Springer Nature
Total Pages: 231
Release: 2021-01-19
Genre: Technology & Engineering
ISBN: 9783030569099

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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.

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
Publsiher: Academic Press
Total Pages: 490
Release: 2017-06-19
Genre: Technology & Engineering
ISBN: 9780128098691

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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 specific to various stages in the lifespan Provides information to identify which food and diet constituents should be used as dietary supplements based on modification of health and nutrition Incorporates contributions from an international team of authors with varying areas of expertise related to dairy and nutrition

Food Protein based Colloids Structure Digestion and Nutrients Delivery

Food Protein based Colloids  Structure  Digestion  and Nutrients Delivery
Author: Yuan Li,Weilin Liu,Pete Wilde,Jianhua Liu
Publsiher: Frontiers Media SA
Total Pages: 163
Release: 2022-08-17
Genre: Medical
ISBN: 9782889767854

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Designing Functional Foods

Designing Functional Foods
Author: D. J. McClements,E. D. Decker
Publsiher: CRC Press
Total Pages: 744
Release: 2009-09-01
Genre: Technology & Engineering
ISBN: 1420094858

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With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It begins with an examination of oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The book concludes with coverage of the implications of these new advances in the design of functional foods.