{"product_id":"functional-foods-and-beverages-9781118733295","title":"Functional Foods and Beverages","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eA much-needed guide to \u003ci\u003ein vitro\u003c\/i\u003e food functionality evaluation principles, processes, and state-of-the-art modeling\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThere are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of \u003ci\u003ein vitro\u003c\/i\u003e food evaluation. With contributions from the world's foremost experts in the field, this book brings readers up to speed on the state-of-the-art in \u003ci\u003ein vitro\u003c\/i\u003e modeling, from its physiological bases to its conception, current uses, and future developments.\u003c\/p\u003e \u003cp\u003eFood functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. \u003ci\u003eIn vitro\u003c\/i\u003e techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and \u003ci\u003ein vivo \u003c\/i\u003ehuman testing, which remains the ultimate translational goal\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eList of Contributors xv\u003c\/p\u003e \u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003eAcknowledgements xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Overview of Functional Foods 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRobin A. Ralston, Amy D. Mackey, Christopher T. Simons and Steven J. Schwartz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Overview of Functional Foods 1\u003c\/p\u003e \u003cp\u003e1.1.1 Foods and Nutrients are Linked to Health and Disease 1\u003c\/p\u003e \u003cp\u003e1.1.2 Definition of Functional Foods 2\u003c\/p\u003e \u003cp\u003e1.1.3 Functional Foods Market 2\u003c\/p\u003e \u003cp\u003e1.1.4 How Functional Foods are Studied 3\u003c\/p\u003e \u003cp\u003e1.2 Functional Foods and their Regulatory Aspects 6\u003c\/p\u003e \u003cp\u003e1.3 Nanotechnologies in Functional Foods 7\u003c\/p\u003e \u003cp\u003e1.4 Sensory Functionalities of Foods 9\u003c\/p\u003e \u003cp\u003eReferences 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 The In vivo Foundations for In vitro Testing of Functional Foods: The Gastrointestinal System 15\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEdwin K. McDonald, Heather Rasmussen, Christopher Forsyth and Ali Keshavarzian\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 15\u003c\/p\u003e \u003cp\u003e2.2 Overview of the Structure of the Gastrointestinal Tract 16\u003c\/p\u003e \u003cp\u003e2.2.1 Mucosa 17\u003c\/p\u003e \u003cp\u003e2.2.2 Submucosa 17\u003c\/p\u003e \u003cp\u003e2.2.3 Muscularis (or Muscularis Propria) and Serosa (or Adventitia) 18\u003c\/p\u003e \u003cp\u003e2.2.4 Additional Components of the Gastrointestinal Tract: Accessory Organs, Vasculature, Innervation, Gut-Associated Lymphoid Tissue, and Microbiome 18\u003c\/p\u003e \u003cp\u003e2.2.4.1 Accessory Organs of the GIT 18\u003c\/p\u003e \u003cp\u003e2.2.4.2 Vasculature of the GIT: Blood and Lymphatic Supply 19\u003c\/p\u003e \u003cp\u003e2.2.4.3 GIT Innervation 19\u003c\/p\u003e \u003cp\u003e2.2.4.4 Gut-Associated Lymphoid Tissue 19\u003c\/p\u003e \u003cp\u003e2.2.4.5 Intestinal Microbiome 20\u003c\/p\u003e \u003cp\u003e2.3 Functions of the GIT and Associated In vitroModeling 20\u003c\/p\u003e \u003cp\u003e2.3.1 Motility 21\u003c\/p\u003e \u003cp\u003e2.3.1.1 The Foundations of GIT Motility: Smooth Muscle Cell Contractions (SMC) and ENS Regulation 22\u003c\/p\u003e \u003cp\u003e2.3.1.2 In vitro Motility Modeling 23\u003c\/p\u003e \u003cp\u003e2.3.2 Barrier Function, Secretion, and Absorption 24\u003c\/p\u003e \u003cp\u003e2.3.2.1 Tight Junctions and the Barrier Function of the GIT 25\u003c\/p\u003e \u003cp\u003e2.3.2.2 Intestinal Permeability: Definitions and the Role of Tight Junctions 26\u003c\/p\u003e \u003cp\u003e2.3.2.3 Influences on Permeability 26\u003c\/p\u003e \u003cp\u003e2.3.2.4 Absorption and Secretion 27\u003c\/p\u003e \u003cp\u003e2.3.2.5 In vitro Models of Barrier Function, Absorption, and Secretion 28\u003c\/p\u003e \u003cp\u003e2.3.3 Regulation of Immune Response 32\u003c\/p\u003e \u003cp\u003e2.3.3.1 The Mucosal Immune Response Depends on IECs and GALT 32\u003c\/p\u003e \u003cp\u003e2.3.3.2 Antigen Exclusion: The Importance of Secretory IgA 32\u003c\/p\u003e \u003cp\u003e2.3.3.3 Antigen Sampling is Necessary for Immune Homeostasis 33\u003c\/p\u003e \u003cp\u003e2.3.3.4 Antigen Presenting Cells and IECs Modulate T-cell Adaptive Immune Responses 34\u003c\/p\u003e \u003cp\u003e2.3.3.5 In vitro Models of Mucosal Immunity 34\u003c\/p\u003e \u003cp\u003e2.3.4 Storage, Fermentation, and Removal of Fecal Matter 35\u003c\/p\u003e \u003cp\u003e2.3.4.1 Storage and Removal of Fecal Matter 35\u003c\/p\u003e \u003cp\u003e2.3.4.2 Colonic Fermentation 36\u003c\/p\u003e \u003cp\u003e2.3.4.3 Short-Chain Fatty Acids 37\u003c\/p\u003e \u003cp\u003e2.3.4.4 In vitro Models of Fermentation 37\u003c\/p\u003e \u003cp\u003e2.4 Limitations of In vitro Modeling of the Gastrointestinal Tract 38\u003c\/p\u003e \u003cp\u003e2.5 Dynamic In vitro Models of Digestion 40\u003c\/p\u003e \u003cp\u003e2.6 Conclusions 40\u003c\/p\u003e \u003cp\u003eReferences 41\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 In vivo Foundations of Sensory In vitro Testing Systems 53\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJames Hollis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 53\u003c\/p\u003e \u003cp\u003e3.2 Taste 54\u003c\/p\u003e \u003cp\u003e3.2.1 Overview 54\u003c\/p\u003e \u003cp\u003e3.2.2 Taste Anatomy 55\u003c\/p\u003e \u003cp\u003e3.2.3 Taste Coding 58\u003c\/p\u003e \u003cp\u003e3.2.4 Transduction Mechanisms 58\u003c\/p\u003e \u003cp\u003e3.2.4.1 Overview 58\u003c\/p\u003e \u003cp\u003e3.2.4.2 Sour 59\u003c\/p\u003e \u003cp\u003e3.2.4.3 Salt 60\u003c\/p\u003e \u003cp\u003e3.2.4.4 Bitter 60\u003c\/p\u003e \u003cp\u003e3.2.4.5 Sweet 61\u003c\/p\u003e \u003cp\u003e3.2.4.6 Umami 62\u003c\/p\u003e \u003cp\u003e3.2.4.7 Downstream Signaling of T1R and T2R 62\u003c\/p\u003e \u003cp\u003e3.2.5 Non-Canonical Taste Modalities 63\u003c\/p\u003e \u003cp\u003e3.2.5.1 Fat Taste 63\u003c\/p\u003e \u003cp\u003e3.2.5.2 Calcium 64\u003c\/p\u003e \u003cp\u003e3.3 Factors that Influence Taste Acuity 65\u003c\/p\u003e \u003cp\u003e3.3.1 Saliva 65\u003c\/p\u003e \u003cp\u003e3.3.2 Genetic Differences 66\u003c\/p\u003e \u003cp\u003e3.4 Chemesthesis 66\u003c\/p\u003e \u003cp\u003e3.5 The Olfactory System 67\u003c\/p\u003e \u003cp\u003e3.5.1 Olfactory Anatomy 68\u003c\/p\u003e \u003cp\u003e3.5.2 Olfactory Binding Proteins 68\u003c\/p\u003e \u003cp\u003e3.5.3 Olfactory Receptors 69\u003c\/p\u003e \u003cp\u003e3.5.4 Transduction Mechanisms 70\u003c\/p\u003e \u003cp\u003e3.6 Texture 70\u003c\/p\u003e \u003cp\u003e3.6.1 Mechanoreceptors 71\u003c\/p\u003e \u003cp\u003e3.6.2 Proprioreceptors 71\u003c\/p\u003e \u003cp\u003e3.6.3 Periodontal Receptors 72\u003c\/p\u003e \u003cp\u003e3.6.4 Central Processing of Texture 72\u003c\/p\u003e \u003cp\u003e3.7 Convergence of Taste, Smell and Texture to Produce Flavor 73\u003c\/p\u003e \u003cp\u003e3.8 Concluding Remarks 73\u003c\/p\u003e \u003cp\u003eReferences 74\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 In vitro Models of Host–Microbial Interactions Within the Gastrointestinal Tract 87\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEzgi Özcan, Rachel Levantovsky, and David A. Sela\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction: The Human Gastrointestinal Tract 87\u003c\/p\u003e \u003cp\u003e4.2 The Current State of In vitro Model Systems to Model Gut Ecosystems 91\u003c\/p\u003e \u003cp\u003e4.3 Batch Culture Systems to Model the Gut Microbial Consortium 93\u003c\/p\u003e \u003cp\u003e4.4 Continuous Systems to Model the Human GIT 96\u003c\/p\u003e \u003cp\u003e4.5 Mucus-Immobilized Models of the Gut 107\u003c\/p\u003e \u003cp\u003e4.6 Models to Simulate Complex Host–Microbial Interactions 111\u003c\/p\u003e \u003cp\u003e4.7 Gastric–Small Intestine Model Systems 113\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Macronutrient Nutritional Functionality of Carbohydrates, Proteins and Lipids: Digestibility, Absorption and Interactions 137\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAmanda Wright and Susan M. Tosh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 137\u003c\/p\u003e \u003cp\u003e5.2 Applications and Considerations 139\u003c\/p\u003e \u003cp\u003e5.2.1 Carbohydrates 139\u003c\/p\u003e \u003cp\u003e5.2.2 Proteins 141\u003c\/p\u003e \u003cp\u003e5.2.3 Triglycerides 142\u003c\/p\u003e \u003cp\u003e5.3 Simulating Digestive Processes 143\u003c\/p\u003e \u003cp\u003e5.3.1 Oral Food Processing and Implications for Sample Preparation 143\u003c\/p\u003e \u003cp\u003e5.3.2 Gastric Phase 145\u003c\/p\u003e \u003cp\u003e5.3.3 Upper Intestinal Phase 147\u003c\/p\u003e \u003cp\u003e5.4 Interactions and Structural Considerations 150\u003c\/p\u003e \u003cp\u003e5.5 Post-Digestion Analysis 151\u003c\/p\u003e \u003cp\u003e5.6 In vitro Models 154\u003c\/p\u003e \u003cp\u003e5.6.1 Static Models 154\u003c\/p\u003e \u003cp\u003e5.6.1.1 INFOGEST Method for General Nutrient Digestion 154\u003c\/p\u003e \u003cp\u003e5.6.1.2 Englyst Method for Rate for Carbohydrate Digestion 158\u003c\/p\u003e \u003cp\u003e5.6.1.3 Streamlined Protein Digestibility 159\u003c\/p\u003e \u003cp\u003e5.6.1.4 pH Stat Method for Testing Emulsified Lipids 160\u003c\/p\u003e \u003cp\u003e5.6.2 Dynamic 160\u003c\/p\u003e \u003cp\u003e5.7 Limitation of In vitro Digestion Tests 162\u003c\/p\u003e \u003cp\u003e5.8 Conclusions 163\u003c\/p\u003e \u003cp\u003eReferences 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 In vitro Approaches for Investigating the Bioaccessibility and Bioavailability of Dietary Nutrients and\u003c\/b\u003e \u003cb\u003eBioactive Metabolites 171\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eChureeporn Chitchumroonchokchai and Mark L. Failla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 171\u003c\/p\u003e \u003cp\u003e6.2 Static Models of In vitro Digestion 173\u003c\/p\u003e \u003cp\u003e6.3 Dynamic Models of In vitro Digestion 176\u003c\/p\u003e \u003cp\u003e6.4 Application of In vitro Digestion Method for Determining the Digestive Stability and Bioaccessibility of Dietary Compounds 177\u003c\/p\u003e \u003cp\u003e6.5 Caco-2 Cell Model 180\u003c\/p\u003e \u003cp\u003e6.6 Examples of the Effects of Bioaccessible Dietary Compounds on the Functions of Absorptive Intestinal Epithelial Cells 183\u003c\/p\u003e \u003cp\u003e6.7 Coupling the In vitro Digestion and Caco]2 Cell Models 185\u003c\/p\u003e \u003cp\u003e6.8 Co-culture Models Using Caco-2 Cells 187\u003c\/p\u003e \u003cp\u003e6.9 Conclusions 192\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 In vitro Models for Testing Toxicity in the Gastrointestinal Tract 201\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eIoannis Trantakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 201\u003c\/p\u003e \u003cp\u003e7.2 Advantages of In vitro Tests 203\u003c\/p\u003e \u003cp\u003e7.3 Limitations of Established Cell Line Models 204\u003c\/p\u003e \u003cp\u003e7.4 Single Cell Lines 205\u003c\/p\u003e \u003cp\u003e7.5 Co-culture Cell Models 207\u003c\/p\u003e \u003cp\u003e7.6 3D Co-culture Models 209\u003c\/p\u003e \u003cp\u003e7.7 Organs on a Chip 210\u003c\/p\u003e \u003cp\u003e7.8 Summary and Conclusions 214\u003c\/p\u003e \u003cp\u003eReferences 214\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 In vitro Methods for Assessing Food Protein Allergenicity 219\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eOssanna Nashalian, Nicolas Bordenave and Chibuike Udenigwe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 219\u003c\/p\u003e \u003cp\u003e8.2 Food Sensitization, Hypersensitivity and Allergy 220\u003c\/p\u003e \u003cp\u003e8.2.1 The Mechanism of Developing Food Hypersensitivities 222\u003c\/p\u003e \u003cp\u003e8.2.2 The Exposure to Allergens 224\u003c\/p\u003e \u003cp\u003e8.2.2.1 The Gastrointestinal (GI) Route 225\u003c\/p\u003e \u003cp\u003e8.2.2.2 The Respiratory Tract Route 231\u003c\/p\u003e \u003cp\u003e8.2.2.3 The Cutaneous Route 231\u003c\/p\u003e \u003cp\u003e8.3 Safety Needs and Regulatory Consideration in Detecting Allergens in Food 231\u003c\/p\u003e \u003cp\u003e8.4 In vitro Analytical Methods for Testing Known Allergens 234\u003c\/p\u003e \u003cp\u003e8.4.1 Protein-Based Approaches 234\u003c\/p\u003e \u003cp\u003e8.4.2 Immunoassay Approaches 238\u003c\/p\u003e \u003cp\u003e8.4.2.1 Enzyme-Linked Immunosorbent Assay (ELISA) 238\u003c\/p\u003e \u003cp\u003e8.4.2.2 Other Immunoassay-based Methods 240\u003c\/p\u003e \u003cp\u003e8.4.3 DNA-based Approaches 242\u003c\/p\u003e \u003cp\u003e8.4.3.1 Real-Time PCR 242\u003c\/p\u003e \u003cp\u003e8.4.3.2 Microarray Assay 242\u003c\/p\u003e \u003cp\u003e8.4.4 Mass Spectrometry-based Approaches 243\u003c\/p\u003e \u003cp\u003e8.4.5 In vitro Cell-based Methods for the Prediction of Food Allergenicity 243\u003c\/p\u003e \u003cp\u003e8.4.6 In Silico Methods for the Prediction of Food Allergenicity 246\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Challenges of Linking In vitro Analysis to Flavor Perception 263\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAvinash Kant and Rob Linforth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 263\u003c\/p\u003e \u003cp\u003e9.2 What is “Flavor”? 264\u003c\/p\u003e \u003cp\u003e9.2.1 Flavor Analysis Overview 264\u003c\/p\u003e \u003cp\u003e9.2.2 Significance of Aroma Compounds 265\u003c\/p\u003e \u003cp\u003e9.2.3 Challenges of Food Flavor Compounds 266\u003c\/p\u003e \u003cp\u003e9.3 Overview of Flavor Analysis Techniques 269\u003c\/p\u003e \u003cp\u003e9.3.1 Key Isolation Techniques 269\u003c\/p\u003e \u003cp\u003e9.3.2 Taste Compound Isolation 270\u003c\/p\u003e \u003cp\u003e9.3.3 Aroma Compound Isolation 270\u003c\/p\u003e \u003cp\u003e9.3.3.1 Solvent Extraction 270\u003c\/p\u003e \u003cp\u003e9.3.3.2 Distillation 271\u003c\/p\u003e \u003cp\u003e9.3.3.3 Headspace 271\u003c\/p\u003e \u003cp\u003e9.3.4 Taste Compound Detection 272\u003c\/p\u003e \u003cp\u003e9.3.5 Aroma Compound Separation and Detection 272\u003c\/p\u003e \u003cp\u003e9.4 Further Developments in Aroma Analysis 273\u003c\/p\u003e \u003cp\u003e9.4.1 Gas Chromatography–Olfactometry 273\u003c\/p\u003e \u003cp\u003e9.4.2 Interpretation of GC–Olfactometry Data 274\u003c\/p\u003e \u003cp\u003e9.4.3 Recent Advances in Aroma Extract Preparation 277\u003c\/p\u003e \u003cp\u003e9.4.4 Solid-Phase MicroExtraction 277\u003c\/p\u003e \u003cp\u003e9.4.5 Advances in Solvent Assisted Flavor Extraction 279\u003c\/p\u003e \u003cp\u003e9.4.6 Challenges of Single Aroma Compound Data Interpretation 280\u003c\/p\u003e \u003cp\u003e9.4.7 Correlation of the Sensory Experience with GC Data 281\u003c\/p\u003e \u003cp\u003e9.5 Recent Advances Developing In vitro Flavor Analysis Tools 282\u003c\/p\u003e \u003cp\u003e9.5.1 Electronic Devices for Flavor Assessment 282\u003c\/p\u003e \u003cp\u003e9.5.2 eNose 283\u003c\/p\u003e \u003cp\u003e9.5.3 eTongue 284\u003c\/p\u003e \u003cp\u003e9.5.4 Further Developments in Electronic Flavor Devices 285\u003c\/p\u003e \u003cp\u003e9.6 Model Mouth Systems 286\u003c\/p\u003e \u003cp\u003e9.7 Real Time Studies of Flavor Delivery 287\u003c\/p\u003e \u003cp\u003e9.8 Future Direction of In vitro Flavor Studies 292\u003c\/p\u003e \u003cp\u003e9.8.1 Taste Research 292\u003c\/p\u003e \u003cp\u003e9.8.2 Taste Cell Model Systems 294\u003c\/p\u003e \u003cp\u003e9.8.3 Odor Receptors 295\u003c\/p\u003e \u003cp\u003e9.8.4 Sensomics Approach 296\u003c\/p\u003e \u003cp\u003e9.8.5 Interaction Effects and Multi-modal Perception 297\u003c\/p\u003e \u003cp\u003e9.8.6 Brain Imaging by fMRI 297\u003c\/p\u003e \u003cp\u003e9.9 Summary 298\u003c\/p\u003e \u003cp\u003eReferences 300\u003c\/p\u003e \u003cp\u003eIndex 305\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406913315159,"sku":"9781118733295","price":149.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118733295.jpg?v=1730497538","url":"https:\/\/bookcurl.com\/products\/functional-foods-and-beverages-9781118733295","provider":"Book Curl","version":"1.0","type":"link"}