Interdisciplinary approaches to food digestion. (2019)

• Record Type: Book
• Further Information: Note: Ourania Gouseti, Gail M. Bornhorst, Serafim Bakalis, Alan Mackie, editors.
• Editors: Gouseti, Ourania; Bornhorst, Gail M; Bakalis, Serafim; Mackie, Alan
• Contents: Intro; Foreword; Preface; Contents; Part I: Introduction to Digestion Studies; A Short History of Digestion Studies; References; The Digestive Tract: A Complex System; 1 Introduction; 2 Oral Phase; 3 Gastric Phase; 4 The Small Intestine; 5 Large Intestine; 6 The Gastrointestinal Mucosa; 7 Feedback and Control; 8 Psychology Versus Physiology; References; In vivo, In vitro, and In silico Studies of the GI Tract; 1 Introduction; 2 In Vivo Methods; 2.1 Epidemiological Studies; 2.1.1 Epidemiological Study Designs; 2.1.2 Nutritional Epidemiology; 2.2 Other In Vivo Studies; 2.3 Animal Studies 3 In Vitro Methods3.1 In Vitro Digestion Models; 3.1.1 Static In Vitro Digestion Models; 3.1.2 Dynamic In vitro Digestion Models; 3.2 What Is Being Measured?; 3.3 In Vitro Studies: An Application-Specific Methodology; 4 In Silico Methods; 4.1 The Stomach; 4.1.1 Gastric Emptying; 4.1.2 Gastric Secretions; 4.2 The Small Intestine; 5 Conclusions; References; Part II: Considerations During Digestion Studies; Challenges in Quantifying Digestion; 1 Introduction; 2 Challenges in Terminology; 3 Challenges in Analysis; 4 Challenges in Human Digestion Studies; 5 Challenges in Animal Digestion Studies 6 Challenges in In Vitro Digestion Studies7 Conflicts of Interest; 8 Conclusion; References; Exploring and Exploiting the Role of Food Structure in Digestion; 1 Introduction; 2 Defining Food Structure; 3 The Influence of Food Structure on Protein Digestion; 3.1 Influence of Protein Molecular Structure on Digestion Behaviour; 3.2 Influence of Intermolecular Interactions on Protein Digestion; 3.3 Influence of Protein Polymers and Self-assemblies on Protein Digestion; 3.4 Influence of Protein Gels and Protein-Structured Foods on Protein Digestion 4 The Influence of Food Structure on Lipid Digestion4.1 The Role of Fat Structure in Food Systems; 4.2 Motivations for Manipulating Fat Digestion; 4.3 Principles of Gastric Fat Digestion, and Structural Pathways for Controlling This; 4.4 Fat Partitioning in the Stomach and Gastric Emptying; 4.5 Lipid Digestion in the Small Intestine; 4.6 Fat Digestion: Mechanical Factors Altering Digestion; 5 Effect of Structure and Composition on the Digestion of Carbohydrates; 5.1 Digestion of Glycaemic Carbohydrates; 5.1.1 Monosaccharides and Disaccharides; 5.1.2 Starch 5.2 Digestion of Non-glycaemic Carbohydrates5.2.1 Resistant Starch; 5.2.2 Non-starch Soluble and Insoluble Dietary Fibres; References; From Bite to Nutrient: The Importance of Length Scales; 1 Introduction; 2 Does the Food Matrix Structure Play a Key Role in Food Digestion?; 3 Investigating Protein Digestion at Different Length Scales; 3.1 Molecular Scale: Digestion of Purified Proteins; 3.2 Nanoscale: Digestion of Heat-Induced Protein Aggregates; 3.3 Microscale and Macroscale: Digestion of Protein Gels
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2019
• Extent: 1 online resource (x, 358 pages), illustrations (some color)
• Subjects: 612.3; Digestion; Electronic books; Electronic books
• Languages: English
• ISBNs: 9783030039011; 3030039013
• Related ISBNs: 9783030039004
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed February 22, 2019).
• 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.