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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.
Inhaltsverzeichnis
Foreword.- 1. Introduction.- Part I. The Digestion of Particle Suspensions.- 2. Microstructure and Digestion of Particles.- 3. Physical Aspects of the Digestion of Carbohydrate Particles.- 4. Physical Aspects of the Digestion of Protein Particles.- 5. Colloidal Dynamics and Lipid Digestive Efficiency.- 6. Physical Characteristics of Digesta.- Part II. The Effects of Contractile Activity of the Gut Wall and Its Structure on the Mixing and Absorption of Digesta.- 7. Contractile Activity and Control of the Physical Process of Digestion within a Gut Segment.- 8. Local Motility, Flow and Mixing in Tubular Segments of the Gut.- 9. Local Motility and Flow in Segments that Exhibit Volume Retention.- 10. Flow, Mixing and Absorption at the Mucosa.- Index.
Über den Autor / die Autorin
Roger Lentle 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.
Patrick Janssen 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.
Zusammenfassung
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.
