A review on the relationship between food structure, processing, and bioavailability.

  • Ilkay Sensoy
  • Published 2014 in Critical reviews in food science and nutrition

Abstract

This review highlights the effects of processing and food matrix on bioaccessibility and bioavailability of functional components. Human digestive system is reviewed as an element in bioavailability. Methods for bioaccessibility and bioavailability determination are described. Information about the location of functional compounds in the tissue is presented… (More)
DOI: 10.1080/10408398.2011.619016

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