Functional foods and beverages: in vitro assessment of nutritional, sensory and safety properties (First edition.)

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 modelling, 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.