Interdisciplinary Approaches To Food Digestion

ISBN 10: 3030039005 / ISBN 13: 9783030039004

Published by Springer, 2019

About this Item

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Bibliographic Details

• Title: Interdisciplinary Approaches To Food Digestion
• Publisher: Springer
• Publication Date: 2019
• Language: English
• ISBN 10: 3030039005
• ISBN 13: 9783030039004
• Binding: Hardcover
• Condition: New

About this title

Synopsis

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition.

Over the last two decades there has been  an increasing demand for foods that deliver specific nutritional values.  In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.

About the Author

Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.

Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.

Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.