Overview
Focuses on quantification studies of food digestion as well as the tools available to complete these studies
Presents an industrially relevant case study that demonstrates the different ways digestion studies can be used to develop food products
Presents a multidisciplinary approach to food digestion studies, putting the different methods into context and presenting the benefits, challenges and limitations of each approach
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Table of contents (16 chapters)
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Front Matter
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Introduction to Digestion Studies
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Front Matter
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Considerations During Digestion Studies
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Front Matter
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Fundamental Understanding of Digestion Processes
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Front Matter
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Case Study: Starch Digestion, Real-World Relevance
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Front Matter
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Keywords
About this book
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.
Editors and Affiliations
About the editors
Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.
Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.
Bibliographic Information
Book Title: Interdisciplinary Approaches to Food Digestion
Editors: Ourania Gouseti, Gail M. Bornhorst, Serafim Bakalis, Alan Mackie
DOI: https://doi.org/10.1007/978-3-030-03901-1
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-03900-4Published: 27 February 2019
eBook ISBN: 978-3-030-03901-1Published: 13 February 2019
Edition Number: 1
Number of Pages: X, 358
Number of Illustrations: 60 b/w illustrations, 42 illustrations in colour
Topics: Microbiology, Food Science, Organic Chemistry, Nutrition