The Physical Processes of Digestion

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book The Physical Processes of Digestion by Roger G. Lentle, Patrick W.M. Janssen, Springer New York
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Author: Roger G. Lentle, Patrick W.M. Janssen ISBN: 9781441994493
Publisher: Springer New York Publication: June 3, 2011
Imprint: Springer Language: English
Author: Roger G. Lentle, Patrick W.M. Janssen
ISBN: 9781441994493
Publisher: Springer New York
Publication: June 3, 2011
Imprint: Springer
Language: English

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.

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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.

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