Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is the food absorbed? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers. Authored by a physiologist and a food engineer, the book will be a welcome addition to the literature. Thorough overview of the current state of knowledge regarding the physicalprocessing of food and nutrients within the gastrointestinal tract An examination of the biological factors that influence mixing and absorption of nutrientsSeveral chapters contributed by recognized experts INDICE: Foreword. 1. Introduction. Part I. The Digestion of Particle Suspensions. 2. Microstructure and Digestion of Particles. 3. Physical Aspects of the Digestion of Carbohydrate Particles. 4. Physical Aspects of the Digestion of Protein Particles. 5. Colloidal Dynamics and Lipid Digestive Efficiency. 6. Physical Characteristics of Digesta. Part II. The Effects of Contractile Activity of the Gut Wall and Its Structure on the Mixing and Absorption of Digesta.7. Contractile Activity and Control of the Physical Process of Digestion within a Gut Segment. 8. Local Motility, Flow and Mixing in Tubular Segments of the Gut. 9. Local Motility and Flow in Segments that Exhibit Volume Retention. 10. Flow, Mixing and Absorption at the Mucosa. Index.
- ISBN: 978-1-4419-9448-6
- Editorial: Springer New York
- Encuadernacion: Cartoné
- Páginas: 300
- Fecha Publicación: 17/07/2011
- Nº Volúmenes: 1
- Idioma: Inglés