Food Digestion Engineering

Kaja Kristensen, Noémie David-Rogeat, Norah Alshammari, Qingsu Liu, Molly Muleya, Syahrizal Muttakin, Luca Marciani, Serafim Bakalis, Tim J. Foster, Ourania Gouseti*

*Corresponding author af dette arbejde

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

1 Citationer (Scopus)

Abstract

The aim of this chapter is to present the principles of using in vivo and in vitro methods to study digestion. While in vivo methods involve living organisms, in vitro methods consist of experiments taking place in a laboratory environment. In vitro experiments typically use static or dynamic digestion set ups to simulate the digestive processes. In silico approaches to digestion studies are involve use of numerical and computational techniques to simulate phenomena.

OriginalsprogEngelsk
TitelSustainable Food Processing and Engineering Challenges
RedaktørerCharis M. Galanakis
ForlagElsevier Ltd. Academic Press
Publikationsdato2021
Sider343-368
Kapitel10
ISBN (Elektronisk)9780128227145
DOI
StatusUdgivet - 2021

Bibliografisk note

Publisher Copyright:
© 2021 Elsevier Inc.

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