Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size.
Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
Mục lục
Human Oral Cavity and Oral Processing of Foods;Human Stomach and Gastric Digestion;Small Intestine, Digestion and Nutrient Absorption;Large Intestine and Gut–Brain–Microbiota Interactions;Simulating Food Digestion and Absorption;Food Structure and the Complexity of Food Matrices;Food Processing and Its Impact on Food Structure, Digestion and Absorption;Designing Foods with New Food Ingredients;Structuring Foods and the Case of Encapsulation;Developing Novel Personalized Foods
Giới thiệu về tác giả
Dr C Anandharamakrishnan has 19 years of experience in research and development and administration at the CSIR – Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (Ac SIR) at CSIR-CFTRI, before appointment as the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. His areas of research include design of engineered nano- and microscale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying of food products and computational modeling of food processing operations. Dr. Anandharamakrishnan is a Fellow of the Royal Society of Chemistry (FRSC), Fellow of Royal Society of Biology (FRSB), Fellow of Association of Food Scientists and Technologists (India) –AFST(I), and the Institute of Engineers (FIE). He serves as Editor of Journal of Food Science and Technology (Springer), and was recently awarded Best Director of the Year 2018 and Visionary Leader of the Year 2018 by the Integrated Chamber of Commerce and Industries (ICCI). Dr Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He completed his Ph D in 2014 from the Indian Institute of Food Processing Technology (affiliated to TNAU, Coimbatore) and is also a recipient of several other fellowships and awards, including Tea Board Merit Scholarship, Ex-serviceman Ward Merit Scholarship, Bronze Standard Award – Duke of Edinburgh’s Award and is BEC-ESOL certified from the University of Cambridge. He also serves as an Expert Member for the Board of Studies of Karunya University and Bannariamman Institute of Technology. He has authored over 60 publications in reputed journals and serves as editorial board member and reviewer. His research area is on 3D printing of foods, computational modeling of food processing systems and nanoscale food processing.Er S Priyanka, is a gold medal winning postgraduate student of MTech in Food Science and Technology at IIFPT, India. In her previous studies, she received TANUVAS Endowment Medal for Excellency in Food Engineering in B.Tech. (Food technology), Omalur Thirumathi Navaneedham Teacher Endowment Gold Medal and Award and Chancellor Surjit Singh Barnala Gold Medal Award in recognition of her outstanding performance.
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