- We will send in 10–14 business days.
/images/books/14028073/9781788018586.jpg)
- Author: C Anandharamakrishnan
- Publisher: Royal Society of Chemistry
- ISBN-10: 1788018583
- ISBN-13: 9781788018586
- Format: 15.8 x 23.6 x 2.8 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.14:34:17
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: C Anandharamakrishnan
- Publisher: Royal Society of Chemistry
- ISBN-10: 1788018583
- ISBN-13: 9781788018586
- Format: 15.8 x 23.6 x 2.8 cm, kieti viršeliai
- Language: English English
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.
Reviews