The food matrix: implications in processing, nutrition and health

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 22, 2019, Pages 3612-3629

  Aguilera, José Miguel ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

bioavailability; fermentation; healthy foods; Matrix effects; microstructure; nutrition

Indexed keywords

BIOCHEMISTRY; FERMENTATION; FOOD PROCESSING; MICROSTRUCTURE; NUTRITION;

BIOAVAILABILITY; FLAVOR PERCEPTIONS; FOOD ALLERGIES; GASTROINTESTINAL TRACT; HEALTHY FOODS; MATRIX EFFECTS; ORAL PROCESSING; PHYSICAL DOMAIN;

PROCESSED FOODS;

FOOD; FOOD HANDLING; NUTRITIONAL STATUS; SATIETY; TASTE;

FOOD; FOOD HANDLING; NUTRITIONAL STATUS; SATIATION; TASTE;

EID: 85076296581     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2018.1502743     Document Type: Review

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