Anatomy and Physiology
Author: J. Gordon Betts
Publisher:
Published: 2013-04-25
Total Pages: 0
ISBN-13: 9781947172807
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Relationships Among the Brain, the Digestive System, and Eating Behavior
Author: Institute of Medicine
Publisher: National Academies Press
Published: 2015-02-27
Total Pages: 198
ISBN-13: 0309366860
DOWNLOAD EBOOKOn July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.
Concepts of Biology
Author: Samantha Fowler
Publisher:
Published: 2023-05-12
Total Pages: 0
ISBN-13: 9781739015503
DOWNLOAD EBOOKBlack & white print. Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.
Food Structures, Digestion and Health
Author: Mike Boland
Publisher: Academic Press
Published: 2014-03-24
Total Pages: 539
ISBN-13: 0124046851
DOWNLOAD EBOOKThis selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. - Describes the science underpinning typical food structures providing guidance on food structure in different conditions - Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area - Describes and validates model systems for understanding digestion and predicting digestion kinetics
The Impact of Food Bioactives on Health
Author: Kitty Verhoeckx
Publisher: Springer
Published: 2015-04-29
Total Pages: 341
ISBN-13: 3319161040
DOWNLOAD EBOOK“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.
Digestive Health with Real Food
Author: Aglaée Jacob
Publisher:
Published: 2013
Total Pages: 0
ISBN-13: 9780988717206
DOWNLOAD EBOOK"A practical guide to an anti-inflammatory, low-irritant, nutrient-dense diet for IBS & other digestive issues"--Page 4 of cover.
Interdisciplinary Approaches to Food Digestion
Author: Ourania Gouseti
Publisher: Springer
Published: 2019-02-13
Total Pages: 355
ISBN-13: 3030039013
DOWNLOAD EBOOKFor the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
Biology for AP ® Courses
Author: Julianne Zedalis
Publisher:
Published: 2017-10-16
Total Pages: 1923
ISBN-13: 9781947172401
DOWNLOAD EBOOKBiology for AP® courses covers the scope and sequence requirements of a typical two-semester Advanced Placement® biology course. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology for AP® Courses was designed to meet and exceed the requirements of the College Board’s AP® Biology framework while allowing significant flexibility for instructors. Each section of the book includes an introduction based on the AP® curriculum and includes rich features that engage students in scientific practice and AP® test preparation; it also highlights careers and research opportunities in biological sciences.
Science Comics: The Digestive System
Author: Jason Viola
Publisher: First Second
Published: 2021-03-23
Total Pages: 128
ISBN-13: 1250831326
DOWNLOAD EBOOKIn Science Comics: The Digestive System, visit the inside of your mouth, stomach, liver, intestines, and other organs that make up the gastrointestinal tract! Your guide to the gut is a friendly bacterium who will take you on a journey beyond imagination. Uncover how food is transformed into nutrients! Explore strange and dangerous glands! Behold the wonders of saliva, mucus, and vomit! Writer Jason Viola and illustrator Andy Ristaino provide a trip to the toilet you will never forget! Every volume of Science Comics offers a complete introduction to a particular topic—dinosaurs, the solar system, volcanoes, bats, robots, and more! Whether you're a fourth grader doing a natural science unit at school or a thirty-year-old with a secret passion for airplanes, these graphic novels are for you!
Food Frying
Author: Alam Zeb
Publisher: John Wiley & Sons
Published: 2019-03-18
Total Pages: 493
ISBN-13: 1119468515
DOWNLOAD EBOOKA wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
