Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

Innovative Food Science and Emerging Technologies

Volumn 46, Issue , 2018, Pages 83-90

  Dupont, Didier ^a   Le Feunteun, Steven ^b,d   Marze, Sébastien ^c   Souchon, Isabelle ^b,d  

^a AGROCAMPUS OUEST   (France)

^b UMR SayFood   (France)

^c INRA   (France)

^d CEMAGREF   (France)

Author keywords

Digestion; Food matrix; Health; Modeling; Nutrient bioavailability; Reverse engineering

Indexed keywords

BIOCHEMISTRY; DISEASE CONTROL; DISINTEGRATION; HEALTH; MODELS; NUTRITION; REVERSE ENGINEERING; SLUDGE DIGESTION;

CARDIO-VASCULAR DISEASE; FOOD MATRIXES; GASTROINTESTINAL TRACT; HEALTH EFFECTS; HEALTHY DIET; MODEL FOODS; SENSORY QUALITIES; TYPE-2 DIABETES;

NUTRIENTS;

EID: 85031315872     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.10.005     Document Type: Review

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