Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 15, 2018, Pages 2531-2548

  Ribas Agustí, Albert ^a   Martín Belloso, Olga ^a   Soliva Fortuny, Robert ^a   Elez Martínez, Pedro ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

bioaccessibility; bioavailability; Food processing; phenolic compounds; plant based food

Indexed keywords

BIOACTIVITY; CHEMICAL MODIFICATION; DEGRADATION; FOOD PROCESSING; HYDROGEN BONDS; PHENOLS;

BIOACCESSIBILITY; BIOAVAILABILITY; HYDROPHOBIC FORCES; MICROSTRUCTURAL BARRIERS; OPERATING CONDITION; PHENOLIC COMPOUNDS; PHYSICAL MODIFICATIONS; PROCESSING STRATEGIES;

PROCESSED FOODS;

BIOAVAILABILITY; BIOLOGICAL ACTIVITY; CELL WALL; CHEMICAL MODIFICATION; COVALENT BOND; FOOD PROCESSING; HYDROGEN BOND; HYDROPHOBICITY; MACROMOLECULE; PRACTICE GUIDELINE; REVIEW; CHEMISTRY; EDIBLE PLANT; FOOD HANDLING; HUMAN; PROCEDURES;

PHENOL DERIVATIVE;

BIOLOGICAL AVAILABILITY; FOOD HANDLING; HUMANS; PHENOLS; PLANTS, EDIBLE;

EID: 85061114987     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2017.1331200     Document Type: Review

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