结构化
重组
消化(炼金术)
胃排空
胃
食品科学
生物
业务
化学
生物化学
财务
色谱法
作者
Qing Guo,Aiqian Ye,Harjinder Singh,Dérick Rousseau
标识
DOI:10.1111/1541-4337.12558
摘要
Abstract All foods harbor unique length scale‐dependent structural features that can influence the release, transport, and utilization of macro‐ or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach‐centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de‐ and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non‐destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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