Description

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.

Key Features

  • 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

Readership

Food scientists involved in the development and nutritional analysis of new products, including food chemists, food engineers, nutrition experts

Table of 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
    • 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

Details

No. of pages:
538
Language:
English
Copyright:
© 2014
Published:
Imprint:
Academic Press
eBook ISBN:
9780124046856
Print ISBN:
9780124046108
Print ISBN:
9780128101070

About the editors

Mike Boland

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

Matt Golding

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

Harjinder Singh

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

Reviews

"Presenting research findings and important, pertinent information, this book will be valuable to Food Science and nutrition professionals." --FST Magaine