The Physical Processes of Digestion

Patrick W. M. Janssen

ISBN 10: 1489985573 / ISBN 13: 9781489985576

Published by Springer New York, Springer New York, 2014

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9781489985576

Bibliographic Details

• Title: The Physical Processes of Digestion
• Publisher: Springer New York, Springer New York
• Publication Date: 2014
• Language: English
• ISBN 10: 1489985573
• ISBN 13: 9781489985576
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 16D millimeters 235 millimeters width by 155 millimeters height by 16 millimeters depth
• Weight: 446 grams

About this title

Synopsis

This book is aimed at physiologists, pharmacologists, nutritionists and food technologists whose work requires an understanding of the physical processes of digestion. <P>

The book provides an overview of what is known of the physical processes of digestion in man and other simple-stomached vertebrates in two broad sections. The first section considers the physical constraints that govern the dissolution and digestion of the various macronutrients within food particles, and the physical factors that influence their subsequent transfer to the gut wall, notably the rheology and permeability of digesta. The second section examines the effects of the alimentary, mechanical and biophysical processes on mixing and mass transfer. Included is a comprehensive review of the effects of the various types of contractile activity in the gut wall in securing efficient mixing and onflow of digesta through the various segments of the gut. The section also examines what is known of the actions of the mucinous and cellular components of the gut wall in lubricating the passage of digesta and in limiting the permeation and absorption of nutrients, pharmaceuticals and microbial products. The section concludes with a review of the effects of the various physical and morphological components of the gut wall that constitute the ‘unstirred water layer’ on the process of absorption. <P>

The authors are leaders in their field and have extensively researched the literature. The work cites over 1500 references including those pertaining to the latest developments.

About the Author

<b>Roger Lentle</b> graduated in medicine and in biochemistry from University College London and gained his PhD at Massey University, New Zealand. He has published extensively on the physical processes of digestion and is Professor of Digestive Biomechanics at the Institute of Food Nutrition and Human Health at Massey University.<P>

<b>Patrick Janssen</b> gained his PhD in chemical and process engineering at Canterbury University, New Zealand. He worked in the fields of process control and milk fat processing in the dairy industry before developing an interest in the physical processes of digestion. Currently he is a senior lecturer at the Institute of Food Nutrition and Human Health at Massey University.