{"title":"C Anandharamakrishnan India)","description":null,"products":[{"product_id":"food-digestion-and-absorption-book-c-anandharamakrishnan-india-9781788018586","title":"Food Digestion and Absorption","description":"Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size.    Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. 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This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability.   This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization.   Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including:     Nanotechnology’s potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing   Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R\u0026amp;D personnel who are interested in advancing food packaging technologies. 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The book highlights 4D printing’s application to the food industry and explains the principles and methodologies involved.   Readers will explore stimulus and material design, modeling and simulation. The authors introduce the global knowledge-base in 4D printing technology and application sectors, and then elaborate on stimulus responsiveness of food, highlighting the scope and approaches to transformations in shape, color, nutritive value, texture, flavor, aroma and cell growth. 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