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.

Key Features:-

  • Describes the science underpinning typical food structures providing guidance on food structure in d
  • Includes novel approaches to the design of healthy foods using real-world examples of applied resear
  • Describes and validates model systems for understanding digestion and predicting digestion kinetics

More Details about Food Structure, Digestion and Health

General Information  
Author(s)Mike Boland
PublisherElsevier Science
Publish YearJanuary 2014