Physiology of the Gastrointestinal Tract, Fifth Edition — winner of a 2013 Highly Commended BMA Medical Book Award for Internal Medicine — covers the study of the mechanical, physical, and biochemical functions of the GI Tract while linking the clinical disease or disorder, bridging the gap between clinical and laboratory medicine. The gastrointestinal system is responsible for the breakdown and absorption of various foods and liquids needed to sustain life. Other diseases and disorders treated by clinicians in this area include: food allergies, constipation, chronic liver disease and cirrhosis, gallstones, gastritis, GERD, hemorrhoids, IBS, lactose intolerance, pancreatic, appendicitis, celiac disease, Crohn's disease, peptic ulcer, stomach ulcer, viral hepatitis, colorectal cancer and liver transplants. The new edition is a highly referenced and useful resource for gastroenterologists, physiologists, internists, professional researchers, and instructors teaching courses for clinical and research students. - 2013 Highly Commended BMA Medical Book Award for Internal Medicine - Discusses the multiple processes governing gastrointestinal function - Each section edited by preeminent scientist in the field - Updated, four-color illustrations

Two volume set - a complete guide to medical physiology for undergraduate medical students. Covers both clinical and applied physiology of all anatomical systems. Includes numerous photographs and invaluable learning tools.

Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

FROM THE PREFACE:The original purpose of the First Edition of Physiology of the Gastrointestinal Tractto collect in one set of volumes the most current and comprehensive knowledge in our fieldwas also the driving force for the Fourth Edition. The explosion of information at the cellular level, made possible in part by the continued emergence of powerful molecular and cellular techniques, has resulted in a greater degree of revision than that of any other edition. The first section, now titled "Basic Cell Physiology and Growth of the Gl Tract" contains numerous new chapters on topics such as transcriptional regulation, signaling networks in development, apoptosis, and mechanisms in malignancies. Most of the chapters in this section were edited by Juanita L. Merchant. Section II has been renamed "Neural Gastroenterology and Motility" and has been expanded from seven chapters with rather classic titles to more than twenty chapters encompassing not only the movement of the various parts of the digestive tract but also cell physiology, neural regulation, stress, and the regulation of food intake. Almost all of the chapters were recruited and edited by Jackie D. Wood. The third section is entirely new and contains chapters on "Immunology and Inflammation" which were edited by Kim E. Barrett. The fourth section on the "Physiology of Secretion" consists of chapters with familiar titles, but with completely updated information to reflect the advances in our understanding of the cellular processes involved in secretion. The last section on "Digestion and Absorption" contains new chapters on the intestinal barrier, protein sorting and ion channels along with those focusing on the uptake of specific nutrients. These chapters were recruited and edited by Hamid M. Said and Fayez K. Ghishan.· Collected in one set - the most current and comprehensive coverage of gastrointestinal physiology· Information presented in a style that is both readable and understandable· Valuable to the specialized researcher, the clinical gastroenterologist, the teacher, and the student· Features an entirely new section on Immunology and Inflammation· Each section edited by the preeminent scientist in the field

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling 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 modeling, 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. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo 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. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.

Celebrating more than twenty years as the single best source in the field, this Fifth Edition has now expanded into two cornerstone volumes with 53 fully inclusive chapters and 73 renowned contributors that comprehensively address every topic and trend relevant to the identification, diagnosis, and management of endocrine and endocrin

The fourth edition of this well-known book has been thoroughly revised and updated as per the suggestions and feedback from students and teachers. The text has been arranged in three parts and each part has been further subdivided in twelve sections and seventy-eight chapters:Part I: General Physiology includes one section having five chapters.Part II: Systemic Physiology has been arranged into ten sections, one on each body system.Part III: Specialized integrated physiology includes one section comprising of eight chapters.New to This Edition• Addition of a new chapter on Physiology of Yoga explains effectual relationship between aspects of yoga practice and human physiology.• New applied aspects to emphasize the clinical significance of physiology have been included.• Additional important notes have been threaded, re-emphasizing the core concepts.• Self-assessment of the topics studied have been introduced at the end of each chapter helps revision.• Clinical cases are presented for problem-based learning and knowledge at the end of chapters.Salient Features• Extensive revision of chapters as per the basis on scientific advancement and subject requirement.• 1140 Illustrations in the form of line diagrams, flowcharts, clinical photographs incorporated to enhance visual representation.• Applied aspects, highlighted in the boxes presented with recent molecular concepts on pathophysiology, advances in investigative and therapeutic principles.• Important notes highlight the additional valuable information, wherever relevant for quick revision.Online resource at www.medenact.com• Complimentary access to full ebook.

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT e-reference@taylorandfrancis.com Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.