6533b853fe1ef96bd12ad428

RESEARCH PRODUCT

Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing

Urszula TrychXuan LiuZhenzhou ZhuMagdalena BuniowskaFrancisco J. BarbaKrystian MarszałekJinfeng BiSylwia Skąpska

subject

NutrientChemistrybusiness.industryFood processingFood sciencebusinessBioavailability

description

Abstract High-pressure processing (HPP) technology has great potential for manipulating the structure and functionality of the components present in food matrices, therefore considerably affecting their bioaccessibility and bioavailability. Without knowledge of the principles and mechanisms responsible for these modifications, this technology’s potential is still not fully understood and justified from a nutritional point of view. This chapter presents the results of some of the main studies carried out to date to assess the impact of HPP on the bioaccessibility and bioavailability of nutrients and bioactive compounds of different food matrices.

yearjournalcountryeditionlanguage
2020-01-01
https://doi.org/10.1016/b978-0-12-816405-1.00004-2