The Physical Processes of Digestion

Patrick W. M. Janssen

ISBN 10: 1441994483 / ISBN 13: 9781441994486

Published by Springer New York, Springer US Jun 2011, 2011

About this Item

Neuware -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 willbe a welcome addition to the literature.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 292 pp. Englisch.

Seller Inventory # 9781441994486

Bibliographic Details

• Title: The Physical Processes of Digestion
• Publisher: Springer New York, Springer US Jun 2011
• Publication Date: 2011
• Language: English
• ISBN 10: 1441994483
• ISBN 13: 9781441994486
• Binding: Buch
• Condition: Neu

About this title

Synopsis

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.

About the Author

<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.