{"product_id":"9781118733295","title":"Functional Foods and Beverages In vitro Assessment of Nutritional, Sensory, and Safety Properties","description":"\u003ch3\u003eInstitute of Food Technologists Series\u003c\/h3\u003e\u003ch1\u003eFunctional Foods and Beverages\u003c\/h1\u003e\u003ch2\u003eIn vitro Assessment of Nutritional, Sensory, and Safety Properties\u003c\/h2\u003e\u003ch3\u003eNicolas Bordenave | Mario G. Ferruzzi\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eA much-needed guide to \u003ci\u003ein vitro\u003c\/i\u003e food functionality evaluation principles, processes, and state-of-the-art modeling\u003c\/b\u003e \u003c\/p\u003e \u003cp\u003eThere are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of \u003ci\u003ein vitro\u003c\/i\u003e food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in \u003ci\u003ein vitro\u003c\/i\u003e modeling, from its physiological bases to its conception, current uses, and future developments.\u003c\/p\u003e \u003cp\u003eFood functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. \u003ci\u003eIn vitro\u003c\/i\u003e techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and \u003ci\u003ein vivo \u003c\/i\u003ehuman testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, \u003ci\u003ein vitro\u003c\/i\u003e food testing continues to evolve toward ever more accurate predictions of \u003ci\u003ein vivo\u003c\/i\u003e properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eReviews the core concepts of food functionality and functionality evaluation methodologies\u003c\/li\u003e \u003cli\u003eProvides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it\u003c\/li\u003e \u003cli\u003eDelves into the physiology of sensory perception of food, taste and texture as they relate to \u003ci\u003ein vitro\u003c\/i\u003e modeling\u003c\/li\u003e \u003cli\u003eExplores the challenges of linking \u003ci\u003ein vitro\u003c\/i\u003e analysis of taste, aroma and flavor to their actual perception\u003c\/li\u003e \u003cli\u003eAddresses \u003ci\u003ein vitro\u003c\/i\u003e models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients\u003c\/li\u003e \u003cli\u003eDescribes \u003ci\u003ein vitro\u003c\/i\u003e evaluations of toxicants, allergens and other specific food hazards\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFunctional Foods and Beverages\u003c\/i\u003e is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e   \u003cp\u003e \u003cb\u003eNicolas Bordenave, PhD,\u003c\/b\u003e Assistant Professor, Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, Canada \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMario G. Ferruzzi, PhD,\u003c\/b\u003e Professor of Food Science and Nutrition, Department of Food, Bioprocessing and Nutrition Science, Plants for Human Health Institute, North Carolina State University, Raleigh, USA   \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e25 September 2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118733295\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e336\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e20.8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44380574711948,"sku":"9781118733295","price":199.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118733295_449fa42f-0e27-40ab-93a4-f756e59a7654.jpg?v=1780238424","url":"https:\/\/lateknightbooks.com\/products\/9781118733295","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}