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

Publication

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

2024Other

dc.contributor.author	Alu'datt, Muhammad H.
dc.contributor.author	Tranchant, Carole C.
dc.contributor.author	Carocho, Márcio
dc.date.accessioned	2024-07-15T15:01:26Z
dc.date.available	2024-07-15T15:01:26Z
dc.date.issued	2024
dc.description.abstract	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).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.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	pt_PT
dc.identifier.doi	10.1016/j.foodchem.2024.140000	pt_PT
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10198/30027
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Elsevier	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Dietary bioactive compounds	pt_PT
dc.subject	Food ingredients	pt_PT
dc.subject	Solubility	pt_PT
dc.subject	Stability	pt_PT
dc.subject	Functionality	pt_PT
dc.subject	Supramolecular chemistry	pt_PT
dc.title	Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives	pt_PT
dc.type	other
dspace.entity.type	Publication
oaire.citation.endPage	2	pt_PT
oaire.citation.startPage	1	pt_PT
oaire.citation.title	Food Chemistry	pt_PT
oaire.citation.volume	456	pt_PT
person.familyName	Carocho
person.givenName	Márcio
person.identifier	awbWiiMAAAAJ&hl
person.identifier.ciencia-id	5614-005B-5CF1
person.identifier.orcid	0000-0002-8978-4547
person.identifier.scopus-author-id	52463229800
rcaap.rights	openAccess	pt_PT
rcaap.type	other	pt_PT
relation.isAuthorOfPublication	46b39e1f-2674-4be1-a96a-c2e5792e6979
relation.isAuthorOfPublication.latestForDiscovery	46b39e1f-2674-4be1-a96a-c2e5792e6979