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

Date

2014-01-01

Author

Şensoy, İlkay

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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.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering, General Medicine

URI

https://hdl.handle.net/11511/47115

Journal

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

DOI

https://doi.org/10.1080/10408398.2011.619016

Collections

Department of Food Engineering, Article

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Citation Formats

İ. Şensoy, “A Review on the Relationship Between Food Structure, Processing, and Bioavailability,” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, pp. 902–909, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47115.