The Physical Processes of Digestion
This book is aimed at physiologists, pharmacologists, nutritionists and food technologists whose work requires an understanding of the physical processes of digestion.
The book provides an overview of what is known of the physical processes
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Roger G. Lentle • Patrick W. M. Janssen
The Physical Processes of Digestion
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Roger G. Lentle Institute of Food Nutrition and Human Health Massey University PO Box 11-222, Palmerston North New Zealand [email protected]
Dr. Patrick W. M. Janssen Institute of Food Nutrition and Human Health Massey University PO Box 11-222, Palmerston North New Zealand [email protected]
ISBN 978-1-4419-9448-6 e-ISBN 978-1-4419-9449-3 DOI 10.1007/978-1-4419-9449-3 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2011927937 © Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
The authors wish to thank Cheryl and Inge for their love and support.
Foreword
This book is the first comprehensive review of what is known regarding the physical processes of digestion in man and other simple-stomached vertebrates. The authors consider the physical constraints that govern the dissolution and digestion of food particles and the physical properties of whole digesta that influence flow and mixing, and hence the physical process of diffusion of nutrients to and through the gut wall. They move on to examine the effects of the various forms of contractile activity in facilitating these processes in the various segments of the gut. Finally, they consider the actions of the mucinous and cellular components of the gut wall in limiting the permeation and absorption of nutrients and other pharmacological and microbial products. In doing this, they have brought together material from a diverse range of peer-reviewed publications ranging from rheology to mathematical modelling. The work is thorough and authoritative, citing over a thousand peer-reviewed references. The work will be useful to all who seek to gain a greater understanding of digestive processes, notably those such as food technologists, pharmacologists, physiologists and nutritionists whose work requires the development of strategies to enhance or impair digestive or absorptive efficiency. It will be particularly useful for those who are specialised in particular disciplines who wish to gain a broader overview that is couched in understandable terms. The authors clearly explain necessary physical concepts without recourse to undue m
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