DESIGNING FUNCTIONAL FOODS: MEASURING AND CONTROLLING FOOD STRUCTURE BREAKDOWN AND NUTRIENT ABSORPTION

摘要

The book (722 pages) has three parts and >2,900 references. Part 1 (nine chapters) is on digestion and absorption of food components. Oral physiology, mastication and food perception are reviewed (Chapter 1) as is gut microbial ecology (Chapter 2). Chapters 3-7 are basic biochemistry/physiology reviews on digestion and absorption of lipids, triacylglycerol, non-starch polysaccharides, digestion and absorption of proteins/peptides, and lipophilic food micronutrients. Chapter 8 is an excellent review of the bioavailability of phenolic compounds and glucosinolates, including the effect of the food matrix. Chapter 9 (probiotics) is also highly relevant and contains scientific and practical data onrnefficacy, modes of action, health claims (EFSA), and product applications.