TY  - BOOK
AU  - Bordenave,Nicolas
ED  - Institute of Food Technologists.
TI  - Functional foods and beverages: in vitro assessment of nutritional, sensory, and safety properties 
T2  - IFT Press
SN  - 9781118823156
AV  - QP144.F85 F8636 2018
U1  - 613.2 23
PY  - 2018///
CY  - Hoboken, NJ, USA
PB  - Wiley
KW  - Functional foods
KW  - Testing
KW  - Nutrition
KW  - Evaluation
KW  - Toxicity testing
KW  - In vitro
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; Intro; Table of Contents; Preface; 1 Overview of Functional Foods; 1.1 Overview of Functional Foods; 1.2 Functional Foods and their Regulatory Aspects; 1.3 Nanotechnologies in Functional Foods; 1.4 Sensory Functionalities of Foods; References; 2 The In vivo Foundations for In vitro Testing of Functional Foods; 2.1 Introduction; 2.2 Overview of the Structure of the Gastrointestinal Tract; 2.3 Functions of the GIT and Associated In vitro Modeling; 2.4 Limitations of In vitro Modeling of the Gastrointestinal Tract; 2.5 Dynamic In vitro Models of Digestion; 2.6 Conclusions; References; 3 In vivo Foundations of Sensory In vitro Testing Systems3.1 Introduction; 3.2 Taste; 3.3 Factors that Influence Taste Acuity; 3.4 Chemesthesis; 3.5 The Olfactory System; 3.6 Texture; 3.7 Convergence of Taste, Smell and Texture to Produce Flavor; 3.8 Concluding Remarks; References; 4 In vitro Models of Host-Microbial Interactions Within the Gastrointestinal Tract; 4.1 Introduction: The Human Gastrointestinal Tract; 4.2 The Current State of In vitro Model Systems to Model Gut Ecosystems; 4.3 Batch Culture Systems to Model the Gut Microbial Consortium; 4.4 Continuous Systems to Model the Human GIT4.5 Mucus-Immobilized Models of the Gut; 4.6 Models to Simulate Complex Host-Microbial Interactions; 4.7 Gastric-Small Intestine Model Systems; References; 5 Macronutrient Nutritional Functionality of Carbohydrates, Proteins and Lipids; 5.1 Introduction; 5.2 Applications and Considerations; 5.3 Simulating Digestive Processes; 5.4 Interactions and Structural Considerations; 5.5 Post-Digestion Analysis; 5.6 In vitro Models; 5.7 Limitation of In vitro Digestion Tests; 5.8 Conclusions; References; 6 In vitro Approaches for Investigating the Bioaccessibility and Bioavailability of Dietary Nutrients and Bioactive Metabolites6.1 Introduction; 6.2 Static Models of In vitro Digestion; 6.3 Dynamic Models of In vitro Digestion; 6.4 Application of In vitro Digestion Method for Determining the Digestive Stability and Bioaccessibility of Dietary Compounds; 6.5 Caco-2 Cell Model; 6.6 Examples of the Effects of Bioaccessible Dietary Compounds on the Functions of Absorptive Intestinal Epithelial Cells; 6.7 Coupling the In vitro Digestion and Caco-2 Cell Models; 6.8 Co-culture Models Using Caco-2 Cells6.9 Conclusions; References; 7 In vitro Models for Testing Toxicity in the Gastrointestinal Tract; 7.1 Introduction; 7.2 Advantages of In vitro Tests; 7.3 Limitations of Established Cell Line Models; 7.4 Single Cell Lines; 7.5 Co-culture Cell Models; 7.6 3D Co-culture Models; 7.7 Organs on a Chip; 7.8 Summary and Conclusions; References; 8 In vitro Methods for Assessing Food Protein Allergenicity; 8.1 Introduction; 8.2 Food Sensitization, Hypersensitivity and Allergy; 8.3 Safety Needs and Regulatory Consideration in Detecting Allergens in Food
N2  - "In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology. These methods are widespread in academic and industrial research and some protocols have even been patented. Thus it is critical to provide industry professionals and researchers with up-to-date information on available tools to test the functionality and the toxicity of foods, beverages and ingredients in vitro. This book is aimed at industry professionals, academic researchers and graduate involved in research activities related to the functional, sensory and safety attributes of foods, beverages and their constituent ingredients. Functional attributes covered by this book would include nutritional functionality of macro-, micro- and phyto-nutrients, sensory properties (taste, flavour and texture), and toxicology. An introductory section covers the physiological mechanisms driving food and beverage functional attributes in the human body and the tools available to model and mimic the human gastrointestinal tract. Then, each type of functionality is treated according to its modelling and testing in vitro with a critical assessment as to the test method accuracy compared to the human body"--
UR  - https://doi.org/10.1002/9781118823309
ER  -