<p><b>A much-needed guide to <i>in vitro</i> food functionality evaluation principles, processes, and state-of-the-art modeling</b> </p> <p>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 <i>in vitro</i> 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 <i>in vitro</i> modeling, from its physiological bases to its conception, current uses, and future developments.</p> <p>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. <i>In vitro</i> techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and <i>in vivo </i>human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, <i>in vitro</i> food testing continues to evolve toward ever more accurate predictions of <i>in vivo</i> properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology.</p> <ul> <li>Reviews the core concepts of food functionality and functionality evaluation methodologies</li> <li>Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it</li> <li>Delves into the physiology of sensory perception of food, taste and texture as they relate to <i>in vitro</i> modeling</li> <li>Explores the challenges of linking <i>in vitro</i> analysis of taste, aroma and flavor to their actual perception</li> <li>Addresses <i>in vitro</i> models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients</li> <li>Describes <i>in vitro</i> evaluations of toxicants, allergens and other specific food hazards</li> </ul> <p><i>Functional Foods and Beverages</i> is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.</p> <p> </p>