Simulating human digestion: developing our knowledge to create healthier and more sustainable foods-Reference-Cited by-同舟云学术

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

Published:2020 Issue:11 Volume:11 Page:9397-9431
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mackie Alan¹²³⁴^ORCID,Mulet-Cabero Ana-Isabel⁵⁶⁷⁴,Torcello-Gómez Amelia¹²³⁴^ORCID

Affiliation:

1. The School of Food Science and Nutrition

2. University of Leeds

3. Leeds

4. UK

5. Quadram Institute Bioscience

6. Norwich Research Park

7. Norwich

Abstract

The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01981J

Reference228 articles.

1. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges

2. Current status in our understanding of physicochemical basis of bioaccessibility

3. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

4. Bioavailability of ferulic acid is determined by its bioaccessibility

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