In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Trends in Food Science and Technology

Volumn 21, Issue 12, 2010, Pages 607-618

  Van Buggenhout, Sandy ^a   Alminger, Marie ^b   Lemmens, Lien ^a   Colle, Ines ^a   Knockaert, Griet ^a   Moelants, Katlijn ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STRUCTURES; HIGH THROUGHPUT SCREENING TOOLS; HUMAN STUDY; IN-VITRO; IN-VIVO; MATRIX; MICROSTRUCTURAL CHANGES; RATIONAL DESIGN; SCIENTIFIC INFORMATION;

BIOCHEMISTRY; PIGMENTS; TRACE ELEMENTS;

FOOD PROCESSING;

EID: 78649467538     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.09.010     Document Type: Review

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