Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability

Comprehensive Reviews in Food Science and Food Safety

Volumn 14, Issue 6, 2015, Pages 824-847

  Mcclements, David Julian ^a,b   Zou, Liqiang ^c   Zhang, Ruojie ^c   Salvia Trujillo, Laura ^c   Kumosani, Taha ^b   Xiao, Hang ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^c NANCHANG UNIVERSITY   (China)

Author keywords

Bioactives; Delivery systems; Drugs; Excipient foods; Food effects; Functional foods; Medical foods; Nutraceuticals; Pharmaceuticals

Indexed keywords

BIOCHEMISTRY; CONTROLLED DRUG DELIVERY; DIETARY SUPPLEMENTS; DRUG PRODUCTS; EMULSIFICATION; EMULSIONS; FUNCTIONAL FOOD; LINEAR TRANSFORMATIONS; SOLUBILITY;

BIOACTIVES; DELIVERY SYSTEMS; DRUGS; FOOD EFFECT; NUTRACEUTICALS;

OILS AND FATS;

EID: 84944205282     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12170     Document Type: Article

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