Food Digestion And Absorption Its Role In Food Product Development
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Food Digestion and Absorption: Its Role in Food Product Development by S. Priyanka,Jeyan Arthur Moses,C. Anandharamakrishnan Pdf
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.
Interdisciplinary Approaches to Food Digestion by Ourania Gouseti,Gail M. Bornhorst,Serafim Bakalis,Alan Mackie Pdf
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. 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.
Designing Functional Foods by D. Julian McClements,Eric A Decker Pdf
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews 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 implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
The Physical Processes of Digestion by Roger G. Lentle,Patrick W.M. Janssen Pdf
Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is the food absorbed? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers. Authored by a physiologist and a food engineer, the book will be a welcome addition to the literature.
Functional Food Product Development by Jim Smith,Edward Charter Pdf
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
J. Gordon Betts,Peter DeSaix,Jody E. Johnson,Oksana Korol,Dean H. Kruse,Brandon Poe,James A. Wise,Mark Womble,Kelly A. Young
Author : J. Gordon Betts,Peter DeSaix,Jody E. Johnson,Oksana Korol,Dean H. Kruse,Brandon Poe,James A. Wise,Mark Womble,Kelly A. Young Publisher : Unknown Page : 0 pages File Size : 52,8 Mb Release : 2013-04-25 Category : Electronic ISBN : 1947172808
Anatomy and Physiology by J. Gordon Betts,Peter DeSaix,Jody E. Johnson,Oksana Korol,Dean H. Kruse,Brandon Poe,James A. Wise,Mark Womble,Kelly A. Young Pdf
The Encyclopedia of Food and Health, Five Volume Set 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 food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
The Impact of Food Bioactives on Health by Kitty Verhoeckx,Paul Cotter,Iván López-Expósito,Charlotte Kleiveland,Tor Lea,Alan Mackie,Teresa Requena,Dominika Swiatecka,Harry Wichers Pdf
“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.
Bioaccessibility and Digestibility of Lipids from Food by Myriam M.-L. Grundy,Peter J. Wilde Pdf
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.
Food Fortification and Supplementation by Peter Berry Ottaway Pdf
Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry. Provides a comprehensive summary of the technology of food fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals by Nissim Garti Pdf
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release
Concepts of Biology by Samantha Fowler,Rebecca Roush,James Wise Pdf
Concepts of Biology is designed for the single-semester introduction to biology course for non-science majors, which for many students is their only college-level science course. As such, this course represents an important opportunity for students to develop the necessary knowledge, tools, and skills to make informed decisions as they continue with their lives. Rather than being mired down with facts and vocabulary, the typical non-science major student needs information presented in a way that is easy to read and understand. Even more importantly, the content should be meaningful. Students do much better when they understand why biology is relevant to their everyday lives. For these reasons, Concepts of Biology is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand.We also strive to show the interconnectedness of topics within this extremely broad discipline. In order to meet the needs of today's instructors and students, we maintain the overall organization and coverage found in most syllabi for this course. A strength of Concepts of Biology is that instructors can customize the book, adapting it to the approach that works best in their classroom. Concepts of Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand--and apply--key concepts.
Materials Science and Engineering in Food Product Development by Wing-Fu Lai Pdf
Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.