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141222 ||| eng |
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|a 0124046851
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| 020 |
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|a 9780124046856
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|a 9780124046108
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| 100 |
1 |
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|a Boland, Mike
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| 245 |
0 |
0 |
|a Food structures, digestion and health
|h [electronic resource]
|h Elektronische Ressource
|c edited by Mike Boland, Matt Golding and Harjinder Singh
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| 260 |
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|a London
|b Elsevier Science
|c 2014, ©2014
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| 300 |
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|a online resource (539 pages)
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| 505 |
0 |
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|a Understanding Food Structures in Natural and Processed Foods and their Behavior During Physiological Processing -- Impact of food structures and matrices on nutrient uptake and bioavailability -- Modelling the gastrointestinal tract -- Food developments to meet the modern challenges of human health
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| 653 |
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|a Digestion / fast / (OCoLC)fst00893579
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| 653 |
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|a COOKING / General / bisacsh
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| 653 |
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|a Food / Composition
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| 653 |
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|a Nutrition
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| 653 |
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|a Digestion
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| 653 |
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|a Food / Composition / fast / (OCoLC)fst00930485
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| 653 |
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|a Nutrition / fast / (OCoLC)fst01042187
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| 700 |
1 |
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|a Golding, Matt
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| 700 |
1 |
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|a Singh, Harjinder
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ESD
|a Elsevier ScienceDirect eBooks
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| 500 |
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|a Includes index
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| 856 |
4 |
0 |
|u http://www.sciencedirect.com/science/book/9780124046108
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 520 |
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|a 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 andsensory attributes
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