Details
Interdisciplinary Approaches to Food Digestion
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CHF 212.50 |
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| Verlag: | Springer |
| Format: | |
| Veröffentl.: | 13.02.2019 |
| ISBN/EAN: | 9783030039011 |
| Sprache: | englisch |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<p>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.</p><p> 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.<br></p><p></p>
<p>I. <i>Interdisciplinary approaches of digestion</i></p> <p>1. Why interdisciplinary? (<i>Bornhorst, G., Gouseti, O., Bakalis, S</i>)</p> <p>2. Evolution of digestion studies (historical perspective) (<i>Gouseti, O., Butterworth, P.J.</i>)</p> <p>3. </p>The digestive tract: a complex system (<i>Mackie, A., Dupont, D</i>)<p></p> <p>4. Current state: <i>In-vivo</i>, <i>in-vitro</i>, <i>in-silico</i> studies (<i>Bornhorst, G., Gouseti, O., Bakalis, S</i>)</p> <p> </p> <p>II. <i>Considerations during digestion studies</i></p> <p>5. Challenges in quantifying digestion (<i>Wickham, M.</i>)</p> 6. Food composition and structures (<i>L. Lundin</i>)<p></p> <p>7. From bite to nutrient: the importance of length scales (<i>P. Singh, P.J. Fryer</i>)</p> <p> </p> <p><i>III. </i><i>Quantitative characterisation of digestion processes</i></p> <p>8. </p>Tools/methods for quantifying digestion: Medical Aspect (<i>Marciani, L.</i>)<p></p> <p>9. Tools/methods for quantifying digestion: Nutritional Aspect – (<i>Ferruzzi, M</i>)</p> <p>10. Tools/methods for quantifying digestion: Food Chemistry Aspect (<i>Gibson, G.</i>)</p> <p>11. Tools/methods for quantifying digestion: Material Sciences Aspect (<i>U. Lesmes.</i>)</p> <p>12. Too</p>ls/methods for quantifying digestion: Food Engineering Aspect (<i>Ferrua, M.J., Bornhorst, G.</i>)<p></p> <p> </p> <p> </p> <p><i>IV. </i></p> <i>Case study: industrial relevance</i><p></p> <p>13. Starchy foods: contribution to public health – (<i>I. McDonald</i>)</p> <p>14. Human nutrition (<i>Brand-Miller, J.</i>)</p> 15. Digestion of carbohydrates (<i>Ellis, P.</i>)<p></p> <p>16. Engineering approach (<i>Cleary, P.</i>)</p> <p>17. Integration of Scientific Studies to the Food Industry (<i>B. LeReverend</i>) </p> <p> </p> <p>18. <i>Challenges & Future: </i>Opinions for the future of Food Research (<i>Bornhorst, G., Gouseti, O., Bakalis, S, Lillford, P.</i>)</p> <i> </i><p></p>
Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.<div><br></div><div>Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.</div><div><br></div><div>Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.</div>
<p>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.</p>
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.<p></p><p></p>
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.<p></p><p></p>
<p>Focuses on quantification studies of food digestion as well as the tools available to complete these studies</p><p>Presents an industrially relevant case study that demonstrates the different ways digestion studies can be used to develop food products</p><p>Presents a multidisciplinary approach to food digestion studies, putting the different methods into context and presenting the benefits, challenges and limitations of each approach</p>
Focuses on quantification studies of food digestion as well as the tools available to complete these studies<div><br></div><div>Presents an industrially relevant case study that demonstrates the different ways digestion studies can be used to develop food products</div><div><br></div><div>Presents a multidisciplinary approach to food digestion studies, putting the different methods into context and presenting the benefits, challenges and limitations of each approach</div><div><br></div><div><br></div>
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