Summary and Info
The breakdown of food structures in the GI tract and subsequent availability of food constituents has a significant effect on food sensory and nutritional quality. Advances in understanding of food breakdown, digestion and transport enable more successful design of health-promoting foods. Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption reviews progress in these areas. Introductory chapters outline the mouth, digestive system and the gut microflora. Parts two and three then cover advances in research methods to assess the effects of GI processes on foods and the mechanisms of digestion of the major food constituents. Part four explores the implications of digestion processes for the design of health-promoting foods.
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