An integrated look at the effect of structure on nutrient bioavailability in plant foods-Reference-Cited by-同舟云学术

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Published:2018-09-17 Issue:2 Volume:99 Page:493-498
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Capuano Edoardo¹,Pellegrini Nicoletta¹²^ORCID

Affiliation:

1. Food Quality and Design Group; Wageningen University; Wageningen The Netherlands

2. Human Nutrition Unit, Department of Food and Drug; University of Parma; Parma Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9298/fullpdf

Reference74 articles.

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3. Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations;Fardet;Adv Nutr,2014

4. Food health potential is primarily due to its matrix structure, then nutrient composition: a new paradigm for food classification according to technological processes applied;Fardet;J Nutr Health Food Eng,2014

5. Modeling food matrix effects on chemical reactivity: challenges and perspectives;Capuano;Crit Rev Food Sci Nutr

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