Browse Dept. of Food Science and Human Nutrition by Subject "Bioaccessibility"
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Microstructural changes and micronutrient bioaccessibility in soft-solid foods, using a model fresh cheese and in vitro digestion (2016-12-07)Processed food products are complex matrices with many components interacting below 100 μm. These interactions will dictate the characteristics of product from a physical, chemical and nutritional point of view. The ...