Food Digestion and Absorption : Its Role in Food Product Development

C. Anandharamakrishnan

ISBN 10: 1788018583 / ISBN 13: 9781788018586

Published by RSC Publishing Nov 2023, 2023

About this Item

Neuware - Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques, critical to any food product development, such as modification of food structure, its composition, and size.

Seller Inventory # 9781788018586

Bibliographic Details

• Title: Food Digestion and Absorption : Its Role in Food Product Development
• Publisher: RSC Publishing Nov 2023
• Publication Date: 2023
• Language: English
• ISBN 10: 1788018583
• ISBN 13: 9781788018586
• Binding: Buch
• Condition: Neu
• Dimensions: 236W x 157H x 28D millimeters 236 millimeters width by 157 millimeters height by 28 millimeters depth
• Weight: 794 grams

About this title

Synopsis

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.

About the Author

Dr C Anandharamakrishnan has 19 years of experience in research and development and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI, before appointment as the Director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. His areas of research include design of engineered nano- and microscale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying of food products and computational modeling of food processing operations. Dr. Anandharamakrishnan is a Fellow of the Royal Society of Chemistry (FRSC), Fellow of Royal Society of Biology (FRSB), Fellow of Association of Food Scientists and Technologists (India) –AFST(I), and the Institute of Engineers (FIE). He serves as Editor of Journal of Food Science and Technology (Springer), and was recently awarded Best Director of the Year 2018 and Visionary Leader of the Year 2018 by the Integrated Chamber of Commerce and Industries (ICCI).
Dr Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. He completed his PhD in 2014 from the Indian Institute of Food Processing Technology (affiliated to TNAU, Coimbatore) and is also a recipient of several other fellowships and awards, including Tea Board Merit Scholarship, Ex-serviceman Ward Merit Scholarship, Bronze Standard Award - Duke of Edinburgh’s Award and is BEC-ESOL certified from the University of Cambridge. He also serves as an Expert Member for the Board of Studies of Karunya University and Bannariamman Institute of Technology. He has authored over 60 publications in reputed journals and serves as editorial board member and reviewer. His research area is on 3D printing of foods, computational modeling of food processing systems and nanoscale food processing.
Er S Priyanka, is a gold medal winning postgraduate student of MTech in Food Science and Technology at IIFPT, India. In her previous studies, she received TANUVAS Endowment Medal for Excellency in Food Engineering in B.Tech. (Food technology), Omalur Thirumathi Navaneedham Teacher Endowment Gold Medal and Award and Chancellor Surjit Singh Barnala Gold Medal Award in recognition of her outstanding performance.