Results 201 to 210 of about 4,333,684 (247)
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Food Matrix and Macronutrient Digestion
Annual Review of Food Science and Technology, 2021Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes.
Anja E M Janssen, Edoardo Capuano
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Food Matrix Effects for Modulating Starch Bioavailability
Annual Review of Food Science and Technology, 2021As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial ...
Ming, Miao, Bruce R, Hamaker
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Food matrix-flavonoid interactions and their effect on bioavailability
Critical Reviews in Food Science and Nutrition, 2023Flavonoid compounds exhibit a wide range of health benefits as plant-derived dietary components. Typically, co-consumed with the food matrix,they must be released from the matrix and converted into an absorbable form (bioaccessibility) before reaching the small intestine, where they are eventually absorbed and transferred into the bloodstream ...
Jingjing, Zhang +6 more
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Reactivity of peptides within the food matrix
Journal of Food Biochemistry, 2017Numerous biological activities have been reported for peptides or peptide-rich fractions from hydrolyzed food proteins. Some of the properties of peptides include antioxidant, antimicrobial, anti-inflammation, antihypertensive, and immune system modulation. To evaluate the efficacy of peptides in vivo, foods have been used as carrier vehicles. However,
Jean Paul Kamdem, Apollinaire Tsopmo
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Vulnerability matrix of the food system: Operationalizing vulnerability and addressing food security [PDF]
Journal of Cleaner Production, 2016 Abstract Food security is the major desired outcome of any food system, but its realization may be prevented by vulnerabilities in a food system. By shifting the focus of their vulnerability analysis from the discrete components of the food system to the food system as a whole, the authors of this article were able to develop a qualitative food ...
Ari Paloviita +2 more
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A food matrix reduces digestion and absorption of food allergens in vivo
Molecular Nutrition & Food Research, 2011AbstractScope: Food allergy is caused by primary (class 1) food allergens, e.g. Bos d 5 (cow's milk) and Cor a 8 (hazelnut) or secondary (class 2) food allergens, e.g. Mal d 1 (apple). The latter cannot sensitize susceptible individuals but can cause allergy due to immunological cross‐reactivity with homologous respiratory allergens.
Veronique, Schulten +4 more
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Folates in various African foods: Contents, food processing and matrix effects
International Journal for Vitamin and Nutrition Research, 2023Abstract: Poor folate status is implicated in a wide variety of health disorders including megaloblastic anaemia, neural tube defects, and cardiovascular diseases. Human diet remains the main provider par excellence. Despite several public-health options to overcome this micronutrient deficiency, dietary folate intakes of women of childbearing age and
Fabrice Bationo +2 more
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The Effect of Processing and the Food Matrix on Allergenicity of Foods
2009Publisher Summary Understanding the impact of food processing and food structure on allergenic potential is central to managing allergen risks in the food chain. There are no clear rules regarding how different allergens within the same food respond to food processing. For example, the allergenicity members of the Bet v 1 family of allergens found in
Clare Mills +4 more
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The Sustainable Food Matrix: An Introduction
2023The Sustainable Food Matrix is aimed at becoming a platform to show how integration of different disciplines is necessary to strengthen our capacity to generate and share research data in the field of sustainable food production. This collection of methodological approaches and the derived knowledge is directed to the research community, food industry,
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Food matrices and matrix effect
2021Chemically speaking, dishes are mainly composed of water, proteins and amino acids, lipids and saccharides, but they also contain many compounds that are minor in terms of proportions but can be important in terms of sensory appreciation, nutrition or toxicology. The diverse nature of “food matrix” demands a classification of them at different physical
This, Vo Kientza, Hervé +1 more
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