Food Digestion and Absorption

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 ...

Food Digestion and Absorption

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 information for any food product development, such as modification of food structure, its composition, and size. Apart from readers from the field of medicine, this book would be highly inter-disciplinary and would attract readers from food science, nutrition and food physics.

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