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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
conditionsIncludes novel approaches to the design of healthy foods
using real-world examples of applied research and design written by
top leaders in the areaDescribes and validates model systems for
understanding digestion and predicting digestion kinetics
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