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Food Structures, Digestion and Health
1st Edition - March 24, 2014
Editors: Mike Boland, Matt Golding, Harjinder Singh
Language: English
Hardback ISBN:9780124046108
9 7 8 - 0 - 1 2 - 4 0 4 6 1 0 - 8
eBook ISBN:9780124046856
9 7 8 - 0 - 1 2 - 4 0 4 6 8 5 - 6
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 nu…Read more
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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 approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields.
Describes the science underpinning typical food structures providing guidance on food structure in different conditions
Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area
Describes and validates model systems for understanding digestion and predicting digestion kinetics
Food scientists involved in the development and nutritional analysis of new products, including food chemists, food engineers, nutrition experts
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
Chapter 2. Processing of Food Structures in the Gastrointestinal Tract and Physiological Responses
Introduction
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
Behavior of Nut-Derived Lipids in the Gastrointestinal Tract
Conclusions
Chapter 3. The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties
Introduction
The Structure of the Casein Micelle
Modification of the Micellar Structure by Acidification
Renneting 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
Chapter 4. The Milk Fat Globule Membrane: Structure, Methodology for its Study, and Functionality
Introduction
Structural Analysis and Role in Digestion
Concluding Remarks
Section 2. Impact of Food Structures and Matrices On Nutrient Uptake and Bioavailability
Chapter 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
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+Polysaccharide) Complex Particles, Formed by the Different Kinds of Protein–Polysaccharide Interactions
Relationships between Structural Parameters of the Ternary Complex Particles and their Functionality as Delivery Vehicles for Polyunsaturated PC
Conclusions
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
Chapter 8. Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans
Introduction
Microstructure of Raw and Cooked Whole Navy Beans, Bean Flour, and Starch
In Vitro Digestion of Starch
Microstructure of Navy Bean Digesta
Influence of Particle Size on Particle Size of Navy Bean Pastes
Conclusions
Section 3. Modelling the Gastrointestinal Tract
Chapter 9. Mathematical Models of Food Degradation in the Human Stomach
Introduction
Models of Fluid and Food Particle Flow in the Stomach
Empirical Models of Wet Mass Retention During Digestion
Empirical Modeling of Dry Solid Loss During Digestion
Modeling of the Dynamics of Stomach pH During Digestion
Models of the Transport of Gastric Fluid into Food Particles
The Effect of pH on the Transport of Gastric Fluid into Food Particles
Model of Solid Loss Due to Food Particle Tenderization
Models of the Change in Temperature within Food Particles in the Stomach
Models of Food Particle Erosion
Models of Stochastic Aspects of Food Particle Erosion
Models of the Role of Food Particle Geometry on Degradation
Models of Food Particle Fragmentation
Models of the Change in Food Particle Size Distribution within the Stomach
Models of Gastric Emptying
Summary
Chapter 10. An Improved Understanding of Gut Function through High-Resolution Mapping and Multiscale Computational Modeling of the Gastrointestinal Tract
Introduction
The Cellular and Biophysical Basis of Gastrointestinal Electrical Activity
Motivation for High-Resolution Mapping
Scope
Methods and Techniques of High-Resolution Electrical Mapping
A Renewed Understanding of Gastrointestinal Activity through High-Resolution Mapping
Modeling Gastrointestinal Slow Wave Activity
Conclusions and Future Directions
Chapter 11. Novel Approaches to Tracking the Breakdown and Modification of Food Proteins through Digestion
Introduction
Protein Digestion
Evaluation of Protein Modification—Redox Proteomics Approaches
Tracking Protein Truncation
Future Directions
Chapter 12. Dynamics of Gastric Contents During Digestion—Computational and Rheological Considerations
Introduction
Gastric Functions
Gastric Flow Dynamics—Bridging the Gap between Design and Functional Benefits
Computational Model of a Human Stomach
Numerical Analysis of Gastric Flows
Mixing Dynamics of Distal Flows During Digestion
The Dynamics of Discrete Food Particles During Digestion
Dynamics of More Densely Packed Food Digesta Systems
Summary Remarks and Future Challenges
Section 4. Food Developments to Meet the Modern Challenges of Human Health
Current Status of “Functional” Approaches to Satiety
Structuring Approaches to Enhancing Satiety Functionality in Foods
Feasibility Issues: From Laboratory to Market
Conclusions: Lessons Learned
Chapter 14. Technological Means to Modulate Food Digestion and Physiological Response
Introduction
Modulation of Protein Digestion and Biological Responses
Modulation of Carbohydrate Digestion and Biological Response
Modulation of Lipid Digestion and Biological Response
Conclusions
Chapter 15. Describing Dietary Energy—Towards the Formulation of Specialist Weight-Loss Foods
Introduction
Small- and Large-Bowel Digestion, Absorbed Nutrients and Biochemical Efficiency of Adenosine Triphosphate Production
Models of Digestion and Fermentation
Differential Efficiencies of Utilization of Absorbed Nutrients for Energy (ATP) Supply
An Overall Model of Digestion and Post-Absorptive Nutrient Utilization
Examples of Model Application
Conclusion
Chapter 16. Combined Phytosterol and Fish Oil Therapy for Lipid Lowering and Cardiovascular Health
Introduction
Phytosterols
Omega-3 Polyunsaturated Fatty Acids
Phytosterol and Omega-3 Combination Therapy
Concluding Remarks and Future Directions
Chapter 17. Dairy Materials as Delivery Tools for Bioactive Components in Dairy Platforms
Introduction
Milk Macromolecules, Structure, and Delivery Functions
Milk Components During Digestion
Milk Components as Delivery Systems
Conclusions and Outlook
Chapter 18. The Importance of Microbiota and Host Interactions Throughout Life
Introduction
Microbiota and Host Interactions in Early Postnatal Life
Resilience of Microbiota and Host Interactions in Adults
Microbiota and Host Interactions During Aging
Concluding Remarks
Index
No. of pages: 538
Language: English
Edition: 1
Published: March 24, 2014
Imprint: Academic Press
Hardback ISBN: 9780124046108
eBook ISBN: 9780124046856
MB
Mike Boland
Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.
Affiliations and expertise
Riddet Institute, Massey University - Palmerston North, New Zealand
MG
Matt Golding
Affiliations and expertise
Riddet Institute, Massey University, Palmerston North, New Zealand
HS
Harjinder Singh
Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.
Affiliations and expertise
Riddet Institute, Massey University
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