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This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approa

Nutrition --- Digestion --- Food --- Physiological Phenomena --- Biological Science Disciplines --- Food Industry --- Proteins --- Nutrition Processes --- Metabolic Phenomena --- Digestive System Processes --- Investigative Techniques --- Digestive System and Oral Physiological Phenomena --- Amino Acids, Peptides, and Proteins --- Food and Beverages --- Phenomena and Processes --- Industry --- Natural Science Disciplines --- Physiological Processes --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Technology, Industry, Agriculture --- Chemicals and Drugs --- Technology, Industry, and Agriculture --- Disciplines and Occupations --- Metabolism --- Dietary Proteins --- Food Analysis --- Physiology --- Digestive System Physiological Phenomena --- Nutritional Physiological Phenomena --- Food Technology --- Public Health --- Health & Biological Sciences --- Public Health - General --- Composition --- Nutrition. --- Food. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Alimentation --- Health --- Dietetics --- Food habits --- Malnutrition --- Health aspects --- Primitive societies

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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the ""field-to-table"" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their w

Dairy processing. --- Milk proteins. --- Milk --- Dairy manufacture --- Agricultural processing --- Dairying --- Food industry and trade --- Composition --- Processing --- Engineering --- Food Science and Technology