Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives

被引：0
|
作者：
Alu'datt, Muhammad H. [1 ,2 ]
Tranchant, Carole C. [3 ]
Carocho, Marcio [4 ,5 ]
机构：
[1] Jordan Univ Sci & Technol, Fac Agr, Dept Nutr & Food Technol, POB 3030, Irbid 22110, Jordan
[2] Kuwait Univ, Coll Life Sci, Dept Food Sci & Nutr, POB 5969, Safat 13060, Kuwait
[3] Univ Moncton, Fac Hlth Sci & Community Serv, Sch Food Sci Nutr & Family Studies, Moncton, NB, Canada
[4] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal
[5] Inst Politecn Braganca, Lab Associado Sustentabilidade & Tecnol Regioes Mo, Braganca, Portugal
来源：
FOOD CHEMISTRY | 2024年 / 456卷
关键词：
Dietary bioactive compounds; Food ingredients; Solubility; Stability; Functionality; Supramolecular chemistry;
D O I：
10.1016/j.foodchem.2024.140000
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：2
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