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Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption

Author: David Julian McClements; Eric Decker
Publisher: Boca Raton, Fla. : CRC Press ; Oxford : Woodhead Publishing, 2009.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"The breakdown of food structures in the gastrointestinal (GI) tract has a major impact on the sensory properties and nutritional quality of foods. Understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitates the successful design of health-promoting foods. This important collection reviews key issues in these areas." "With  Read more...
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Document Type: Book
All Authors / Contributors: David Julian McClements; Eric Decker
ISBN: 9781845694326 1845694325 9781845696603 1845696603 9781420094855 1420094858
OCLC Number: 436914742
Description: xxi, 722 pages : illustrations ; 24 cm.
Contents: Part 1 Digestion and adsorption of food components: Oral physiology, mastication and food perception; Gut microbial ecology; Digestion and absorption of lipids; Physicochemical basis of the digestion and absorption of triacylglycerol; Non-starch polysaccharides in the gastrointestinal tract; Digestion and absorption of proteins and peptides; Digestion and absorption of lipophilic food micronutrients (vitamins A, E, D and K, carotenoids and phytosterols); Bioavailability and metabolism of phenolic compounds and glucosinolates; Developing effective probiotic products: bioavailability and other factors. Part 2 Advances in research methods to study food sensory perception, digestion and adsorption: Measuring the oral behaviour of foods; Measurement and simulation of flavour release from foods; Improving in vitro simulation of the stomach and intestines; The use of Caco-2 cells in defining nutrient bioavailability: application to iron bioavailabilty of foods; Techniques for assessing the functional response to food of the stomach and small and large intestine; Advances in the use of animal models for analysing intestinal cancers and protective effects of dietary components; Using stable isotopes to determine mineral bioavailability of functional foods. Part 3 Implications: Optimising the flavour of low-fat foods; Design of foods for the optimal delivery of basic tastes; Oral processing and perception of food emulsions: relevance for fat reduction in food; Controlling lipid bioavailability using emulsion-based delivery systems; Controlling the delivery of glucose in foods; Protein micro/nano particles for controlled nutraceutical delivery in functional foods; Self-assembling structures in the gastrointestinal tract; Designing foods to induce satiation: a flavour perspective; Health food product composition, structure and bioavailability; Coenzyme Q10: functional benefits, dietary uptake and delivery mechanisms.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by D. Julian McClements and Eric A. Decker.
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Abstract:

Advances in understanding of food breakdown, digestion and transport enable more successful design of health-promoting foods. Designing functional foods: Measuring and controlling food structure  Read more...

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.highly relevant and contains scientific and practical data on efficacy, modes of action, health claims (EFSA), and product applications., Food Science and Technology

 
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