Functional Foods and Beverages: In Vitro Assessment of Nutritional, Sensory and Safety Properties – eBook

Description

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With numerous publications exploring the realm of food functionality, a comprehensive resource focusing specifically on the increasingly significant area of in vitro food evaluation has been largely absent—until now. Introducing **_Functional Foods and Beverages_** (**PDF**), a groundbreaking guide featuring contributions from elite experts in the field. This essential text equips readers with a thorough understanding of advanced “in vitro modeling,” encompassing its physiological foundations, current applications, and anticipated advancements.

Food functionality is an intricate concept that integrates nutritional benefits, health impacts, safety concerns, toxicology, and a diverse array of sensory characteristics. In vitro techniques serve as a crucial link between traditional analytical methods—including biochemical and chemical assessments—and in vivo human testing, which remains the gold standard for evaluating food functionality. This well-established field is continuously evolving, making strides towards more precise predictions regarding in vivo properties and outcomes. These ethical and cost-effective approaches offer deep mechanistic insights into food functionalities, enriching our comprehension of how food interacts with human physiology.

The book delves into critical topics, including:

• Detailed explanations of in vitro evaluations addressing toxicants, allergens, and other specific food hazards
• Comprehensive reviews of core concepts related to food functionality as well as methodologies for evaluating functionality
• An exploration of the challenges in correlating in vitro analyses of aroma, taste, and flavor with actual sensory perception
• A deep dive into the physiological aspects of sensory perception, texture, and taste in connection with in vitro modeling
• A thorough assessment of in vitro models pertaining to the digestion and absorption processes of micronutrients, macronutrients, and phytonutrients
• An overview of gastrointestinal tract physiology, including intricate host-microbial interactions

**_Functional Foods and Beverages: In Vitro Assessment of Nutritional, Sensory, and Safety Properties_** serves as an indispensable resource for food scientists and researchers at government institutions focused on food safety monitoring.

**NOTE: The product is exclusively the ebook version of **_Functional Foods and Beverages_** in PDF format. No access codes are provided.**

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