UID:
edoccha_9960073456802883
Format:
1 online resource (745 p.)
ISBN:
1-84569-660-3
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
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 c
Note:
Description based upon print version of record.
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Cover; Designing functionalfoods: Measuring and controlling foodstructure breakdown andnutrient absorption; Copyright; Contents; Contributor contact details; Preface; Part I Digestion and absorption of food components; 1 Oral physiology, mastication and food perception; 1.1 Introduction; 1.2 Food processing in the mouth; 1.3 Influence of food characteristics on chewing; 1.4 Oral physiology and food perception; 1.5 Neuromuscular control of chewing and swallowing; 1.6 Influence of age on oral physiology, food perception and nutrient intake; 1.7 Future trends
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1.8 Sources of further information and advice1.9 References; 2 Gut microbial ecology; 2.1 Introduction; 2.2 Microbial community composition; 2.3 Microbial metabolism of dietary components; 2.4 Interplay between gut transit, pH and the microbial community; 2.5 Role of microbial metabolites in health and gut function; 2.6 New methods for studying the gut microbiota; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 Acknowledgements; 2.10 References; 3 Digestion and absorption of lipids; 3.1 Introduction; 3.2 Stuctural and physicochemical aspects
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3.3 Lipid digestion and absorption: basics and variability3.4 Mechanisms relating lipid absorption and health; 3.5 Implications for the development of functional foods and future trends; 3.6 References; 4 Physicochemical basis of the digestion and absorption of triacylglycerol; 4.1 Introduction; 4.2 Luminal digestion of dietary lipids; 4.3 Importance of micellar solubilization in the uptake of dietary lipids by enterocytes; 4.4 Mucosal brush border membrane lipid transporters; 4.5 Intracellular metabolism of dietary lipids
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4.6 Formation of intestinal chylomicrons and very low density lipoproteins4.7 Clinical disorders of intestinal lipid transport; 4.8 Conclusions; 4.9 Acknowledgments; 4.10 References; 5 Non-starch polysaccharides in the gastrointestinal tract; 5.1 Introduction; 5.2 Types of non-starch polysaccharide; 5.3 Digestion of non-starch polysaccharides; 5.4 Non-starch polysaccharide fermentation in the gastrointestinal tract: research models; 5.5 Mechanisms of health effects of non-starch polysaccharides; 5.6 Non-starch polysaccharides and mucosal adhesion
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5.7 Applications of non-starch polysaccharides in functional foods5.8 Future trends; 5.9 Sources of further information; 5.10 References; 6 Digestion and absorption of proteins and peptides; 6.1 Introduction; 6.2 Chemical determination of proteins and amino acids in foods; 6.3 Protein digestion and amino acid absorption; 6.4 Amino acid metabolism; 6.5 Proteins, peptides and amino acids functioning as bioactives; 6.6 The role of proteins, peptides and amino acids in the development of nutritionals and functional foods; 6.7 Future trends; 6.8 Sources of further information and advice
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6.9 References
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English
Additional Edition:
ISBN 1-84569-432-5
Language:
English
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