Authors:
- Thorough overview of the current state of knowledge regarding the physical processing of food and nutrients within the gastrointestinal tract
- An examination of the biological factors that influence mixing and absorption of nutrients
- Several chapters contributed by recognized experts
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Table of contents (10 chapters)
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Front Matter
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The Digestion of Particle Suspensions
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Front Matter
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Introduction
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The Digestion of Particle Suspensions
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Front Matter
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The Effects of Contractile Activity of the Gut Wall and Its Structure on the Mixing and Absorption of Digesta
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Front Matter
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Back Matter
About this book
Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is the food absorbed? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers. Authored by a physiologist and a food engineer, the book will be a welcome addition to the literature.
Authors and Affiliations
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Inst. Food Nutrition & Human Health, Massey University, Palmerston North, New Zealand
Roger G. Lentle, Patrick W.M. Janssen
About the authors
<b>Roger Lentle</b> graduated in medicine and in biochemistry from University College London and gained his PhD at Massey University, New Zealand. He has published extensively on the physical processes of digestion and is Professor of Digestive Biomechanics at the Institute of Food Nutrition and Human Health at Massey University.<P>
<b>Patrick Janssen</b> gained his PhD in chemical and process engineering at Canterbury University, New Zealand. He worked in the fields of process control and milk fat processing in the dairy industry before developing an interest in the physical processes of digestion. Currently he is a senior lecturer at the Institute of Food Nutrition and Human Health at Massey University.Â
Bibliographic Information
Book Title: The Physical Processes of Digestion
Authors: Roger G. Lentle, Patrick W.M. Janssen
DOI: https://doi.org/10.1007/978-1-4419-9449-3
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2011
Hardcover ISBN: 978-1-4419-9448-6
Softcover ISBN: 978-1-4899-8557-6
eBook ISBN: 978-1-4419-9449-3
Edition Number: 1
Number of Pages: IX, 279
Topics: Food Science, Nutrition, Bioorganic Chemistry