2024-03-28T08:42:08Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/515482018-09-19T12:11:42Zcom_10261_69com_10261_2col_10261_322
00925njm 22002777a 4500
dc
Recio, Isidra
author
Requena, Teresa
author
2011
The bioavailability of dietary lipophilic components may be either increased or decreased by manipulating the microstructure and/or physicochemical properties of the foods that contain them. This article stresses how knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption can be used to rationally design food structures to control these processes and therefore impact the rate or extent of lipid digestion and/or absorption. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.
Food Digestion 2(1-3): 23-25 (2011)
http://hdl.handle.net/10261/51548
10.1007/s13228-011-0011-8
An international network for improving health properties of food by sharing our knowledge on the digestive process