Food microstructure affects the bioavailability of several nutrients

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Parada, J ^a   Aguilera, J M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Allergenicity; Antioxidants; Bioavailability; Encapsulation; Food matrix; In vitro methods; Microstructure; Phytochemicals; Probiotics; Processing

Indexed keywords

ARTICLE; BIOAVAILABILITY; FOOD ANALYSIS; FOOD HANDLING; HEALTH FOOD; HUMAN; NUTRITION; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSIOLOGY; STRUCTURE ACTIVITY RELATION;

BIOLOGICAL AVAILABILITY; FOOD ANALYSIS; FOOD TECHNOLOGY; HEALTH FOOD; HUMANS; NUTRITION PHYSIOLOGY; NUTRITIVE VALUE; PARTICLE SIZE; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 33847784843     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00274.x     Document Type: Article

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