Food Structures, Digestion and Health

Section 1: Understanding food structures in natural and processed foods and their behavior during physiological processing 1. Understanding food structures: The colloid science approach 2. Processing of food structures in the gastrointestinal tract and physiological responses 3. The basis of structure in dairy-based foods: Casein micelles and their properties 4. The milk fat globule membrane: Structure, methodology for its study and functionality Section 2: Impact of food structures and matrices on nutrient uptake and bioavailability 5. Exploring the relationship between fat surface area and lipid digestibility 6. Protein - polysaccharide interactions and digestion of the complex particles 7. Muscle structure and digestive enzyme bio-accessibility to intracellular compartment 8. Cotyledon cell structure and in vitro starch digestion in navy beans Section 3: Modelling the gastrointestinal tract 9. Mathematical models of food degradation in the human stomach 10. An improved understanding of gut function through high-resolution mapping and multiscale computational modelling of the gastrointestinal tract 11. Novel approaches to tracking the breakdown and modification of food proteins through digestion 12. Dynamics of gastric contents during digestion-computational and rheological considerations Section 4: Food developments to meet the modern challenges of human health 13. Applying structuring approaches for satiety: Challenges faced, lessons learned 14. Technological means to modulate food digestion and physiological response 15. Describing dietary energy - Towards the formulation of specialist weight-loss foods 16. Combined phytosterol and fish oil therapy for lipid lowering and cardiovascular health 17. Dairy materials as delivery tools for bioactive components in dairy platforms 18. The importance of microbiota and host interactions throughout life

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.

"Presenting research findings and important, pertinent information, this book will be valuable to Food Science and nutrition professionals." --FST Magaine