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Impact of food matrix components on nutritional and functional properties of fruit-based products

2018Journal article Restricted access
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dc.contributor.authorOliveira, Ana
dc.contributor.authorAmaro, Ana L
dc.contributor.authorPintado, Manuela
dc.date.accessioned2018-12-19T13:25:02Z
dc.date.available2018-12-19T13:25:02Z
dc.date.issued2018
dc.description.abstractNowadays, worldwide consumers seek delightful and appealing foods that are simultaneously safer, nutritional and healthier. Fruit-based products are largely consumed due to, in part, the consumer’s perception of these products as healthy and convenient perceived as similar or even with better health benefits than the raw fruits that originated them. However, it is of paramount importance to understand the impact of the food matrix components on nutritional and functional properties of fruit-based products. Isolated compounds, or fruit extracts are used more often than food products in interaction studies. These approaches do not consider the interferences of food matrix components and/or the impacts of food processing on bioactivity and bioaccessibility of the active compounds. In fact, the bioaccessibility of bioactive compounds can be different in diverse food matrices and this review aims to provide an integrated approach to the field of matrix interactions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, A.; Amaro, A.L. and Pintado, M.M. (2018). Impact of food matrix components on nutritional and functional properties in fresh-based products. Current Opinion in Food Science, 22, 153-159pt_PT
dc.identifier.doi10.1016/j.cofs.2018.04.002
dc.identifier.eid85045642473
dc.identifier.eissn2214-8000
dc.identifier.issn2214-7993
dc.identifier.urihttp://hdl.handle.net/10400.14/26462
dc.identifier.wos000451256300022
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.titleImpact of food matrix components on nutritional and functional properties of fruit-based productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage159
oaire.citation.issue22pt_PT
oaire.citation.startPage153
oaire.citation.titleCurrent Opinion in Food Sciencept_PT
oaire.citation.volume22
person.familyNameOliveira
person.familyNameAmaro
person.familyNamePintado
person.givenNameAna
person.givenNameAna
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id4319-3039-709C
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-0857-8232
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id36550202600
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication87934068-f621-402f-b5e6-93e492526ced
relation.isAuthorOfPublication81904e14-1b6d-4668-9c1f-8ee82c8fa0c7
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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