A Review on the Relationship Between Food Structure, Processing, and Bioavailability

Sensoy I.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.54, sa.7, ss.902-909, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 54 Sayı: 7
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1080/10408398.2011.619016
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.902-909
  • Anahtar Kelimeler: Functional foods, nutraceuticals, phytochemicals, bioaccessibility, VITRO DIGESTION MODEL, BETA-CAROTENE, PHYSICAL-CHARACTERISTICS, GLUCOSINOLATE CONTENT, ANTIOXIDANT ACTIVITY, BIOACCESSIBILITY, LYCOPENE, COMPONENTS, DIETARY, MICROSTRUCTURE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

This review highlights the effects of processing and food matrix on bioaccessibility and bioavailability of functional components. Human digestive system is reviewed as an element in bioavailability. Methods for bioaccessibility and bioavailability determination are described. Information about the location of functional compounds in the tissue is presented to portray the matrix information. Research data on the effects of food matrix and processing on bioaccessibility and bioavailability are summarized. Finally, trends in the development of functional component delivery systems are included.