Functionality of Food Components and Emerging Technologies

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during p...

Descripción completa

Detalles Bibliográficos
Autor principal: Galanakis, Charis M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826514/
https://www.ncbi.nlm.nih.gov/pubmed/33435589
http://dx.doi.org/10.3390/foods10010128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826514/
https://www.ncbi.nlm.nih.gov/pubmed/33435589
http://dx.doi.org/10.3390/foods10010128

Ejemplares similares