Food microstructure affects the bioavailability of several nutrients.
By J. Parada, J. Aguilera. Journal of Food Science, 2007
969 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/3bc7e55876725ce8593090ed61dd208c1bf47e01
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “In vitro bioaccessibility and in vivo bioavailability studies with vegetables and whole-grain cereals and/or their fractions have clearly shown that food structure affects the bioavailability of polyphenols, carotenoids, minerals, trace elements and vitamins (Table 2)((403)).”
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “In an emulsion-based delivery system, the release is usually characterized in terms of the increase in concentration of the encapsulated compound in the continuous phase or in some target organ (such as the mouth, nose, stomach, or gastrointestinal tract) as a function of time ( Aguilera, 2006 ).”
- Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review (2016, background): “…availability of antioxidant compound and their activity because milling breaks cell wall and grain matrix and improves accessibility of digestion enzymes to components that are bound with food matrix (Liukkonen et al., 2003; Nagah & Seal, 2005; Parada & Aguilera, 2007; Prom-u-thai et al., 2006).”
- The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility (2016, background): “Bioaccessibility, the determinant of release and solubility of bioactive compounds during digestion for further uptake and absorption, is another important factor for bioavailability [7].”
- The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants (2011, background): “Keywords: antioxidants, bioaccessibility, bioavailability, dietary fiber, fruits and vegetables”
- Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “In particular, there has been an increasing awareness of the interrelationship between the nanoscopic, microscopic, and macroscopic features of foods on the one hand, and the bulk physiochemical properties, sensory attributes, and the physiological performance of foods on the other hand ( Aguilera, ”