Results 211 to 220 of about 4,333,684 (247)
Some of the next articles are maybe not open access.
Food Matrix Affecting Anthocyanin Bioavailability: Review
Current Medicinal Chemistry, 2011Anthocyanins, abundant in deep-colored fruits and vegetables, have received considerable attention due to their potential health benefits. However, the bioavailability of anthocyanins is relatively low compared to that of other flavonoids. While previous reviews focused on the absorption, metabolism and excretion of anthocyanins, little information is ...
M, Yang, S I, Koo, W O, Song, O K, Chun
openaire +2 more sources
1992
In the sense used here, the matrix is the complex of food components that is to be analysed for the presence of the target analyte. In any assay procedure, not just those based on antibody binding, the food matrix can interfere and produce an erroneous result.
openaire +1 more source
In the sense used here, the matrix is the complex of food components that is to be analysed for the presence of the target analyte. In any assay procedure, not just those based on antibody binding, the food matrix can interfere and produce an erroneous result.
openaire +1 more source
Bioavailability of Food Folates and Evaluation of Food Matrix Effects with a Rat Bioassay
The Journal of Nutrition, 1991Folate bioavailability of beef liver, lima beans, peas, spinach, mushrooms, collards, orange juice and wheat germ was estimated with a protocol of folate depletion-repletion using growth and liver, serum and erythrocyte folate of weanling male rats. Diets with 125, 250 and 375 micrograms folic acid/kg were standards.
A J, Clifford +3 more
openaire +2 more sources
Plant-foods, cereals, seeds and legumes: the food matrix
2017Plant foods, cereals, seeds and legumes: the food matrix.
openaire +2 more sources
The food matrix: implications in processing, nutrition and health
Critical Reviews in Food Science and Nutrition, 2018The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the
openaire +2 more sources
Interactions of Foodborne Pathogens with the Food Matrix
2020Foods provide the energy dense nutrients such as proteins, carbohydrates, and fats that are essential for human, animal, and microbial health. On occasion, microorganisms may cause diseases in humans, resulting in efforts by food processors to reduce the growth or eliminate pathogens in the food.
Jennifer Acuff, Monica Ponder
openaire +1 more source
Starch digestibility in food matrix: a review
Trends in Food Science & Technology, 2010In this review, recent reports on in vitro starch hydrolysis kinetics are reviewed with regard to the structural characteristics of starches. Factors such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the ...
Jaspreet Singh +2 more
openaire +1 more source