Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 1, 2013, Pages 76-108

  Marze, Sébastien ^a  

^a INRA   (France)

Author keywords

Bioavailability; controlled release; hydrolysis; lipid; micelle; polysaccharide; protein; starch

Indexed keywords

BIOACCESSIBILITY; BIOAVAILABILITY; CONTROLLED RELEASE; DISPERSED SYSTEMS; FOOD SCIENCE; FOOD SYSTEM; IMMISCIBLE PHASIS; IN-VITRO; IN-VIVO; INTERFACIAL STRUCTURES; KEY PARAMETERS; MULTI-SCALE STRUCTURES; MULTISCALES; PHARMACEUTICAL DELIVERY; PHYSICOCHEMICAL PROPERTY; STRUCTURED INTERFACES; THERMODYNAMIC EQUILIBRIA;

BIOCHEMISTRY; HYDROLYSIS; LIPIDS; MICELLES; POLYSACCHARIDES; PROTEINS; STARCH; TRACE ELEMENTS;

NUTRIENTS;

BIOAVAILABILITY; DIGESTION; FOOD ANALYSIS; HUMAN; NUTRITIONAL VALUE; PHYSIOLOGY; REVIEW;

BIOLOGICAL AVAILABILITY; DIGESTION; FOOD ANALYSIS; HUMANS; NUTRITIVE VALUE;

EID: 84871252500     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.525331     Document Type: Review

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