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

Alu'datt, Muhammad H.; Tranchant, Carole C.; Carocho, Márcio

http://hdl.handle.net/10198/30027

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Authors

Alu'datt, Muhammad H.

Tranchant, Carole C.

Carocho, Márcio

Abstract(s)

The design of novel or improved functional foods and beverages is an important driver of innovation in the food sector. Researching and sustaining these innovations is vital for meeting the expanding consumer demand for health-promoting foods. Bioactive food components are constituents of foods or dietary supplements that can exert beneficial effects on human health, beyond basic nutrition (Martirosyan & Miller, 2018).

Keywords

Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry

URI

http://hdl.handle.net/10198/30027

Citation

Alu'datt, Muhammad H.; Tranchant, Carole C.; Carocho, Marcio (2024). Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives. Food Chemistry. ISSN 0308-8146. 456, p. 1-2