Functional Foods and Beverages : In vitro Assessment of Nutritional, Sensory, and Safety Properties /: In vitro Assessment of Nutritional, Sensory, and Safety Properties. (2018)

• Record Type: Book
• Further Information: Note: Nicolas Bordenave, Mario G. Ferruzzi.
• Editors: Bordenave, Nicolas; Ferruzzi, Mario G
• Contents: 1. OVERVIEW OF FUNCTIONAL FOODS 2. THE IN VIVO FOUNDATIONS FOR IN VITRO TESTING OF FUNCTIONAL FOODS: THE GASTROINTESTINAL SYSTEM 3. IN VIVO FOUNDATIONS OF SENSORY IN VITRO TESTING SYSTEMS 4. IN VITRO MODELS OF HOST-MICROBIAL INTERACTIONS WITHIN THE GASTROINTESTINAL TRACT 5. FMACRONUTRIENT NUTRITIONAL FUNCTIONALITY CARBOHYDRATES, PROTEINS, LIPIDS: DIGESTIBILITY, ABSORPTION, INTERACTIONS 6. IN VITRO APPROACHES FOR INVESTIGATING THE BIOACCESSIBILITY AND BIOAVAILABILITY OF DIETARY NUTRIENTS AND BIOACTIVE METABOLITES 7. IN VITRO MODELS FOR TESTING TOXICITY IN THE GASTROINTESTINAL TRACT 8. IN VITRO METHODS FOR ASSESSING FOOD PROTEIN ALLERGENICITY 9. CHALLENGES OF LINKING IN VITRO ANALYSIS TO FLAVOUR PERCEPTION
• Edition: 1st
• Publisher Details: Wiley-Blackwell
• Publication Date: 2018
• Extent: 1 online resource (336 pages)
• Languages: English
• ISBNs: 9781118823200
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.