http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource : illustrations (some color)
Understanding food structures : the colloid science approach -- Processing of food structures in the gastrointestinal tract and physiological responses -- The basis of structure in dairy-based foods : casein micelles and their properties -- The milk fat globule membrane : structure, methodology for its study, and functionality -- Exploring the relationship between fat surface area and lipid digestibility -- Protein-polysaccharide interactions and digestion of the complex particles -- Muscle structure and digestive enzyme bioaccessibility to intracellular compartments -- Cotyledon cell structure and in vitro starch digestion in navy beans -- Mathematical models of food degradation in the human stomach -- An improved understanding of gut function through high-resolution mapping and multiscale computational modeling of the gastrointestinal tract -- Novel approaches to tracking the breakdown and modification of food proteins through digestion -- Dynamics of gastric contents during digestion: computational and rheological considerations -- Applying structuring approaches for satiety : challenges faced, lessons learned -- Technological means to modulate food digestion and physiological response -- Describing dietary energy : towards the formulation of specialist weight-loss foods -- Combined phytosterol and fish oil therapy for lipid lowering and cardiovascular health -- Dairy materials as delivery tools for bioactive components in dairy platforms -- The importance of microbiota and host interactions throughout life.
edited by Mike Boland, Matt Golding and Harjinder Singh.
Description based on opening page (viewed Nov 26, 2018).
Includes bibliographical references and index.
Digestive System Physiological Phenomena