A much-needed guide to in vitro food functionality evaluation
principles, processes, and state-of-the-art modeling
There are more than a few books devoted to the assessment of food
functionality but, until now, there were no comprehensive guides
focusing on the increasingly important subject of in vitro food
evaluation. With contributions from the world's foremost experts in the
field, this 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. Although it is a well- established field, in
vitro food testing continues to evolve toward ever 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.
- Reviews the core concepts of food functionality and functionality
evaluation methodologies
- Provides an overview of the physiology of the gastrointestinal tract,
including host-microbial interactions within it
- Delves into the physiology of sensory perception of food, taste and
texture as they relate to in vitro modeling
- Explores the challenges of linking in vitro analysis of taste, aroma
and flavor to their actual perception
- Addresses in vitro models of the digestion and absorption of
macronutrients, micronutrients, and phytonutrients
- Describes in vitro evaluations of toxicants, allergens and other
specific food hazards
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.
