Food Structures, Digestion and Health (eBook)

Mike Boland, Matt Golding, Harjinder Singh (Herausgeber)

eBook Download: PDF | EPUB

2014 | 1. Auflage
538 Seiten
Elsevier Science (Verlag)
978-0-12-404685-6 (ISBN)

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. - Describes the science underpinning typical food structures providing guidance on food structure in different conditions - Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area - Describes and validates model systems for understanding digestion and predicting digestion kinetics

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. - Describes the science underpinning typical food structures providing guidance on food structure in different conditions- Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area- Describes and validates model systems for understanding digestion and predicting digestion kinetics

List of Contributors

Timothy R.AngeliAuckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand

M.S.AnokhinaN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

A.S.AntipovaN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

ThierryAstrucINRA Clermont-Ferrand Theix, “Quality of Animal Products” Research Unit, Saint Genès Champanelle, France

S.BassettFood Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston North, New Zealand

L.E.BelyakovaN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

ThiloBergRiddet Institute, Massey University, Palmerston North, New Zealand

Mike J.BolandRiddet Institute, Massey University, Palmerston North, New Zealand

Leo K.ChengAuckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand

MilenaCorredigDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada

Douglas G.DalgleishDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada

EricDickinsonSchool of Food Science and Nutrition, University of Leeds, Leeds, UK

L.Donato-CapelFood Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

PengDuAuckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand

Jolon M.Dyer

Food & Bio-Based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand

Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand

Wine, Food & Molecular Biosciences, Lincoln University, Canterbury, New Zealand

Riddet Institute, based at Massey University, Palmerston North, New Zealand

A.ErknerNutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

M.J.FerruaRiddet Institute, Massey University, Palmerston North, New Zealand

SophieGallier

Riddet Institute, Massey University, Palmerston North, New Zealand

Danone Nutricia Research, Uppsalalaan, Utrecht, The Netherlands

C.L.Garcia-RodenasNutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

ManoharGarg

School of Biomedical Sciences & Pharmacy, University of Newcastle, Callaghan, NSW, Australia

Riddet Institute, Massey University, Palmerston North, New Zealand

MattGoldingInstitute of Food, Nutrition & Human Health and Riddet Institute, Massey University, Palmerston North, New Zealand

N.V.GrigorovichN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

AnitaGrosvenorFood & Bio-Based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand

AnildaGuri

Department of Food Science, University of Guelph, Ontario, Canada

Canadian Research Institute for Food Safety, University of Guelph, Ontario, Canada

AllanHardacreInstitute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand

E.HughesFood Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

RafaelJiménez-FloresDairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA, USA

E.KolodziejczykFood Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

AndreaLaubscherDairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA, USA

U.LehmannFood Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

W.C.McNabb

Riddet Institute, Massey University, Palmerston North, New Zealand

Gravida, National Centre for Growth and Development, The University of Auckland, Auckland, New Zealand

AgResearch Grasslands, Palmerston North, New Zealand

David J.MelaUnilever R & D Vlaardingen, AC Vlaardingen, The Netherlands

D.V.MoiseenkoN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

Paul J.MoughanRiddet Institute, Massey University, Palmerston North, New Zealand

NiranchanPaskaranandavadivelAuckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand

MelindaPhangUniversity of Newcastle, Nutraceuticals Research Group, Newcastle, NSW, Australia

Yu.N.PolikarpovN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

E.PouteauNutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

N.C.Roy

Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston North, New Zealand

Riddet Institute, Massey University, Palmerston North, New Zealand

Gravida, National Centre for Growth and Development, The University of Auckland, Auckland, New Zealand

L.SagalowiczFood Science and Technology Department, Nutrition and Health Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

M.G.SemenovaN.M. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Moscow, Russian Federation

P.R.Shorten

Bioinformatics, Maths & Stats Team, Knowledge & Analytics Group, AgResearch, Ruakura Research Centre, Hamilton, New Zealand

Riddet Institute, Massey University, Palmerston North, New Zealand

Gravida, National Centre for Growth and Development, The University of Auckland, Auckland, New Zealand

HarjinderSinghRiddet Institute, Massey University, Palmerston North, New Zealand

JaspreetSinghRiddet Institute, Massey University, Palmerston North, New Zealand

R. PaulSingh

Riddet Institute, Massey University, Palmerston North, New Zealand

Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

S.SrichuwongFood Science and Technology Department, Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland

C.Thum

Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Grasslands, Palmerston North, New Zealand

Riddet Institute, Massey University, Palmerston North, New...

Erscheint lt. Verlag	24.3.2014
Sprache	englisch
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-404685-1 / 0124046851
ISBN-13	978-0-12-404685-6 / 9780124046856

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