UID:
edoccha_9960073496002883
Umfang:
1 online resource (539 p.)
Ausgabe:
2nd ed.
ISBN:
0-12-404685-1
Inhalt:
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approa
Anmerkung:
Description based upon print version of record.
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Front Cover; Food Structures, Digestion and Health; Copyright; Contents; List of Contributors; Preface; Section 1 Understanding Food Structures in Natural and Processed Foods and their Behavior During Physiological Processing; Chapter 1 - Understanding Food Structures: The Colloid Science Approach; INTRODUCTION; ON COLLOID TERMINOLOGY IN THE AGE OF "NANO"; ESSENTIAL PRINCIPLES OF STRUCTURE FORMATION AND STABILIZATION; SOME SPECIFIC TYPES OF FOOD EMULSION STRUCTURING; RELATIONSHIP OF STRUCTURE TO SENSORY PERCEPTION; RELATIONSHIP OF STRUCTURE TO DIGESTION AND HEALTH; REFERENCES
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Chapter 2 - Processing of Food Structures in the Gastrointestinal Tract and Physiological ResponsesINTRODUCTION; THE PROCESSES OF FOOD DIGESTION; ORAL PROCESSING; GASTRIC PROCESSING; INTESTINAL PROCESSING; FOOD MATRIX, NUTRIENT BIOAVAILABILITY, AND PHYSIOLOGICAL RESPONSES; ILEAL BRAKE; CASE STUDIES; BEHAVIOR OF MILK LIPIDS IN THE GASTROINTESTINAL TRACT; BEHAVIOR OF NUT-DERIVED LIPIDS IN THE GASTROINTESTINAL TRACT; CONCLUSIONS; REFERENCES; Chapter 3 - The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties; INTRODUCTION; THE STRUCTURE OF THE CASEIN MICELLE
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MODIFICATION OF THE MICELLAR STRUCTURE BY ACIDIFICATIONRENNETING AND AGGREGATION OF CASEIN MICELLES; MIXED COAGULATION WITH ACID AND CHYMOSIN; MODIFICATION OF THE CASEIN MICELLES BY HEATING; ULTRA-HIGH PRESSURE TREATMENT AND THE STRUCTURES OF MICELLES; CONCLUSION; NOTE ADDED IN PROOF; REFERENCES; Chapter 4 - The Milk Fat Globule Membrane: Structure, Methodology for its Study, and Functionality; INTRODUCTION; BIOLOGICAL ORIGIN AND CURRENT STATUS OF KNOWLEDGE; STRUCTURAL ANALYSIS AND ROLE IN DIGESTION; CONCLUDING REMARKS; REFERENCES
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Section 2 Impact of food structures and matrices on nutrient uptake and bioavailabilityChapter 5 - Exploring the Relationship between Fat Surface Area and Lipid Digestibility; INTRODUCTION; THE RELEVANCE OF THE COLLOIDAL STATE TO LIPID DIGESTION; THE RELATIONSHIP BETWEEN SURFACE AREA AND DIGESTIBILITY OF FATS AND OILS; CONCLUSIONS; REFERENCES; Chapter 6 - Protein-Polysaccharide Interactions and Digestion of the Complex Particles; INTRODUCTION; PECULIARITIES OF THE STRUCTURAL AND THERMODYNAMIC PARAMETERS OF THE INITIAL ("BEFORE DIGESTION") TERNARY (PC+SCN+POLYSACCHA ...
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RELATIONSHIPS BETWEEN STRUCTURAL PARAMETERS OF THE TERNARY COMPLEX PARTICLES AND THEIR FUNCTIONALITY AS DELIVERY VEHICLES F ...CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; Chapter 7 - Muscle Structure and Digestive Enzyme Bioaccessibility to Intracellular Compartments; INTRODUCTION; PHYSIOLOGY OF DIGESTION; TOOLS FOR DIGESTION STUDIES; MUSCLE COMPOSITION AND STRUCTURE; EFFECTS OF PROCESSING ON THE MICROSTRUCTURE OF MEAT; CONSEQUENCES OF MEAT PROCESSING ON BIOACCESSIBILITY TO DIGESTION JUICES AND DIGESTIBILITY EFFICIENCY; PEPSIN BIOACCESSIBILITY AND LOCALIZATION; CONCLUSIONS; REFERENCES
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Chapter 8 - Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans
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English
Weitere Ausg.:
ISBN 0-12-404610-X
Weitere Ausg.:
ISBN 1-306-54078-X
Sprache:
Englisch
