IFT Press Book Explores the Evaluation Principles of In Vitro Food Functionality
BOOKS
Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties, edited by Nicolas Bordenave and Mario G. Ferruzzi (ISBN: 978-1-118-82320-0) is a comprehensive guide to the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, the book brings readers up to speed on the state of the art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments.
Food functionality is a broad concept, encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches, and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food.
The text includes a review of the core concepts of food functionality and functionality evaluation methodologies. The physiology of sensory perception of food, taste, and texture as they relate to in vitro modeling is also explored, including the challenges of linking in vitro analysis of taste, aroma, and flavor to their actual perception.
An overview of the physiology of the gastrointestinal tract includes a discussion of host-microbial interactions within it. Also detailed are in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients. In vitro evaluations of toxicants, allergens, and other specific food hazards are covered as well.
Although in vitro food testing is a well-established field, it continues to evolve toward more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology.
Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. The member coupon code is available at ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order any of the books in the IFT Press book series. For more information, call 877-762-2974 or click here. Manuscript proposals may be sent to Rebecca Ralf at [email protected] (+44 1243 770248).
Books Received
Breeding Sorghum for Diverse End-Uses, edited by C. Aruna, K. B. R. S. Visarada, B. Venkatesh Bhat, and Vilas A. Tonapi. Woodhead Publishing (ISBN: 978-0-08-101879-8).
Preparation and Processing of Religious and Cultural Foods, edited by Md. Eaqub Ali and Nina Naquiah Ahmad Nizar. Woodhead Publishing (ISBN: 978-0-08-101892-7).
Whey Proteins: From Milk to Medicine, edited by Hilton C. Deeth and Nidhi Bansal. Academic Press (ISBN: 978-0-12-812124-5).
Analytical Methods for Agricultural Contaminants, edited by Britt Maestroni, Victoria Ochoa, and Andrew Cannavan. Academic Press (ISBN: 978-0-12-815940-8).
Nutritional and Health Aspects of Food in Nordic Countries, edited by Veslemøy Andersen, Eirin Bar, and Gun Wirtanen. Academic Press (ISBN: 978-0-12-809416-7).