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Nicolas Bordenave (Ed.) - Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties - 9781118733295 - V9781118733295
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Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties

€ 206.51
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Description for Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties Hardcover. Editor(s): Ferruzzi, Mario; Bordenave, Nicolas. Series: Institute of Food Technologists Series. Num Pages: 320 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 150 x 15. Weight in Grams: 666.

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling 

There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments.

Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well ... Read more

  • Reviews the core concepts of food functionality and functionality evaluation methodologies
  • Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it
  • Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling
  • Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception
  • Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients
  • Describes in vitro evaluations of toxicants, allergens and other specific food hazards

Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.

 

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Product Details

Format
Hardback
Publication date
2018
Publisher
John Wiley and Sons Ltd United States
Number of pages
320
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
336
Place of Publication
Hoboken, United Kingdom
ISBN
9781118733295
SKU
V9781118733295
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About Nicolas Bordenave (Ed.)
Nicolas Bordenave, PhD, Assistant Professor, Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, Canada Mario G. Ferruzzi, PhD, Professor of Food Science and Nutrition, Department of Food, Bioprocessing and Nutrition Science, Plants for Human Health Institute, North Carolina State University, Raleigh, USA

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