A Review on the Relationship Between Food Structure, Processing, and Bioavailability

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 7, 2014, Pages 902-909

  Sensoy, Ilkay ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

bioaccessibility; Functional foods; nutraceuticals; phytochemicals

Indexed keywords

FOOD TECHNOLOGY; NUTRITION;

BIOACCESSIBILITY; DELIVERY SYSTEMS; FOOD STRUCTURES; FUNCTIONAL COMPONENTS; FUNCTIONAL COMPOUNDS; FUNCTIONAL FOODS; NUTRACEUTICALS; PHYTOCHEMICALS;

BIOCHEMISTRY;

BIOAVAILABILITY; DIGESTION; FOOD; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; INTESTINE ABSORPTION; MASTICATION; METHODOLOGY; REVIEW;

BIOLOGICAL AVAILABILITY; DIGESTION; FOOD; FOOD HANDLING; FUNCTIONAL FOOD; HUMANS; INTESTINAL ABSORPTION; MASTICATION;

EID: 84893613904     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.619016     Document Type: Article

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