Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods-Reference-Cited by-同舟云学术

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Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods

Published:2020-08-31 Issue:6 Volume:19 Page:2862-2884
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Dima Cristian¹,Assadpour Elham²,Dima Stefan³,Jafari Seid Mahdi²^ORCID

Affiliation:

1. Faculty of Food Science and Engineering “Dunarea de Jos” University of Galati Galati Romania

2. Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran

3. Faculty of Science and Environment “Dunarea de Jos” University of Galati Galati Romania

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12623

Reference86 articles.

1. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

2. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

3. Towards the characterization of an in vitro triple co-culture intestine cell model for permeability studies

4. Production of immune response mediators by HT-29 intestinal cell-lines in the presence of Bifidobacterium-treated infant microbiota

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