Food Structures, Digestion and Health (ePub)

Name: Food Structures, Digestion and Health
Brand: Elsevier Science & Techn.
SKU: 59091777
Price: 140.90 EUR
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(Sprache: Englisch)

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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

Autoren-Porträt

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.

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Bibliographische Angaben

2014, 538 Seiten, Englisch
Herausgegeben: Mike Boland, Matt Golding, Harjinder Singh
Verlag: Elsevier Science & Techn.
ISBN-10: 0124046851
ISBN-13: 9780124046856
Erscheinungsdatum: 24.03.2014

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Dateiformat: ePub
Größe: 16 MB
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Englisch

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Pressezitat

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

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