LEADER 03213nam  2200553   450 
001 9910555135703321
005 20180725083743.0
010   $a1-118-82320-6
010   $a1-118-82315-X
010   $a1-118-82330-3
035   $a(CKB)4330000000007229
035   $a(MiAaPQ)EBC5435401
035   $a(EXLCZ)994330000000007229
100   $a20180713d2018      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFunctional foods and beverages $ein vitro assessment of nutritional, sensory and safety properties /$fedited by Nicolas Bordenave and Mario G. Ferruzzi
205   $aFirst edition.
210  1$aHoboken, NJ :$cWiley Blackwell,$d2018.
215   $a1 online resource (265 pages)
225 1 $aIFT Press series
311   $a1-118-73329-0 
320   $aIncludes bibliographical references and index.
330   $a"In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology. These methods are widespread in academic and industrial research and some protocols have even been patented. Thus it is critical to provide industry professionals and researchers with up-to-date information on available tools to test the functionality and the toxicity of foods, beverages and ingredients in vitro.  This book is aimed at industry professionals, academic researchers and graduate involved in research activities related to the functional, sensory and safety attributes of foods, beverages and their constituent ingredients. Functional attributes covered by this book would include nutritional functionality of macro-, micro- and phyto-nutrients, sensory properties (taste, flavour and texture), and toxicology. An introductory section covers the physiological mechanisms driving food and beverage functional attributes in the human body and the tools available to model and mimic the human gastrointestinal tract. Then, each type of functionality is treated according to its modelling and testing in vitro with a critical assessment as to the test method accuracy compared to the human body"--$cProvided by publisher.
410  0$aIFT Press series.
606   $aFunctional foods$xTesting
606   $aNutrition$xEvaluation
606   $aToxicity testing$xIn vitro
606   $aTECHNOLOGY & ENGINEERING / Food Science$2bisacsh
608   $aElectronic books.
615  0$aFunctional foods$xTesting.
615  0$aNutrition$xEvaluation.
615  0$aToxicity testing$xIn vitro.
615  7$aTECHNOLOGY & ENGINEERING / Food Science.
676   $a613.2
686   $aTEC012000$2bisacsh
702   $aBordenave$b Nicolas$f1980-
702   $aFerruzzi$b Mario G.
712 02$aInstitute of Food Technologists.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910555135703321
996   $aFunctional foods and beverages$92815498
997   $aUNINA