Interdisciplinary Approaches to Food Digestion
O ovoj e-knjizi
Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
O autoru
Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.
Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.
