Explore the intricate world of food digestion and absorption with ‘Food Digestion and Absorption: Its Role in Food Product Development: Volume 42’. This essential guide, published by Royal Society of Chemistry, delves into the anatomical complexities of the digestive system, from the oral cavity to the intestine. Discover cutting-edge techniques for studying food digestibility, understand the glycemic index and bioavailability of food components, and learn about crucial modification strategies in food product development. Covering modifications of food structure, composition, and size, this interdisciplinary book offers an integrated approach, linking digestion stages with food modification techniques to meet specific dietary and functional needs. Ideal for food scientists, nutritionists, food physicists, and medical professionals seeking to understand the latest advancements in artificial digestive systems and scientific findings.