食品
更安全的
新奇的食物
健康福利
食品科学
复矩阵
基质(化学分析)
生物技术
业务
化学
功能性食品
计算机科学
生物
医学
传统医学
色谱法
计算机安全
作者
Ana Oliveira,A. L. Amaro,Manuela Pintado
标识
DOI:10.1016/j.cofs.2018.04.002
摘要
Nowadays, worldwide consumers seek delightful and appealing foods that are simultaneously safer, nutritional and healthier. Fruit-based products are largely consumed due to, in part, the consumer's perception of these products as healthy and convenient perceived as similar or even with better health benefits than the raw fruits that originated them. However, it is of paramount importance to understand the impact of the food matrix components on nutritional and functional properties of fruit-based products. Isolated compounds, or fruit extracts are used more often than food products in interaction studies. These approaches do not consider the interferences of food matrix components and/or the impacts of food processing on bioactivity and bioaccessibility of the active compounds. In fact, the bioaccessibility of bioactive compounds can be different in diverse food matrices and this review aims to provide an integrated approach to the field of matrix interactions.
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