Designing food structures for nutrition and health benefits

Annual Review of Food Science and Technology

Volumn 5, Issue 1, 2014, Pages 177-195

  Norton, Jennifer E ^a   Wallis, Gareth A ^a   Spyropoulos, Fotis ^a   Lillford, Peter J ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Food microstructure; Functionality; GI tract; Health; In vitro; In vivo; Nutrition

Indexed keywords

FOOD MICROSTRUCTURES; FUNCTIONALITY; GI TRACT; IN-VITRO; IN-VIVO;

DIGESTIVE SYSTEM; HEALTH; MICROSTRUCTURE;

NUTRITION;

AGING; ANIMAL; ATHLETE; DIGESTION; FISH; FOOD; FOOD HANDLING; FRUIT; HEALTH PROMOTION; HUMAN; INTESTINE; MEAT; NUTRITION; OBESITY; REVIEW; SENSATION; STOMACH; VEGETABLE;

AGING; ANIMALS; ATHLETES; DIGESTION; FISHES; FOOD; FOOD TECHNOLOGY; FRUIT; HEALTH PROMOTION; HUMANS; INTESTINES; MEAT; NUTRITIONAL PHYSIOLOGICAL PHENOMENA; OBESITY; SENSATION; STOMACH; VEGETABLES;

EID: 84897706549     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030713-092315     Document Type: Article

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