Description
Book SynopsisFocusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
Table of ContentsHuman Oral Cavity and Oral Processing of Foods;Human Stomach and Gastric Digestion;Small Intestine, Digestion and Nutrient Absorption;Large Intestine and Gut–Brain–Microbiota Interactions;Simulating Food Digestion and Absorption;Food Structure and the Complexity of Food Matrices;Food Processing and Its Impact on Food Structure, Digestion and Absorption;Designing Foods with New Food Ingredients;Structuring Foods and the Case of Encapsulation;Developing Novel Personalized Foods
