Designing Functional Foods : Measuring and Controlling Food Structure Breakdown and Nutrient Absorption
By: McClements, D. J
.
Contributor(s): Decker, E. D.
Material type: 
BookPublisher: India: CRC Press, 2009Edition: 1st.Description: 744 p.ISBN: 1420094858 (hardcover); 9781420094855 (hardcover).Subject(s): Nutrition--Research | Absorption (Physiology) | Functional Foods | Food--Analysis | Food--Composition | Food Industry and TradeDDC classification: 613.2 McClements 23633 1st 2009 Food.Science Summary: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 613.2 McClements 23633 1st 2009 Food.Science (Browse shelf) | Available | 23633 |
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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.
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