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.
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