Publicação
Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives
| Resumo: | 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). |
|---|---|
| Autores principais: | Alu'datt, Muhammad H. |
| Outros Autores: | Tranchant, Carole C.; Carocho, Márcio |
| Assunto: | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | outro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172755602931712 |
|---|---|
| author | Alu'datt, Muhammad H. |
| author2 | Tranchant, Carole C. Carocho, Márcio |
| author2_role | author author |
| author_facet | Alu'datt, Muhammad H. Tranchant, Carole C. Carocho, Márcio |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Alu'datt, Muhammad H.\"},{\"Person.name\":\"Tranchant, Carole C.\"},{\"Person.name\":\"Carocho, Márcio\",\"Person.identifier.orcid\":\"0000-0002-8978-4547\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Alu'datt, Muhammad H. Tranchant, Carole C. Carocho, Márcio |
| datacite.date.Accepted.fl_str_mv | 2024-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2024-07-15T15:01:26Z |
| datacite.date.embargoed.fl_str_mv | 2024-07-15T15:01:26Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| datacite.titles.title.fl_str_mv | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Alu'datt, Muhammad H. Tranchant, Carole C. Carocho, Márcio |
| dc.date.Accepted.fl_str_mv | 2024-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2024-07-15T15:01:26Z |
| dc.date.embargoed.fl_str_mv | 2024-07-15T15:01:26Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/30027 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| dc.title.fl_str_mv | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_1843 |
| description | 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). |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | other |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/8e7c3bc3-c418-43dd-a04e-e26f496cd493/download |
| id | ipb_331fca3965842d7a61e4622a0bb892e2 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/30027 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/30027 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Alu'datt, Muhammad H. Tranchant, Carole C. Carocho, Márcio Carocho, Márcio https://www.ciencia-id.pt/5614-005B-5CF1 5614-005B-5CF1 http://orcid.org/0000-0002-8978-4547 0000-0002-8978-4547 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engElsevierpt_PTThe 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).application/pdfpt_PTStrategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactivesAlu'datt, Muhammad H.Tranchant, Carole C.PersonalCarocho, MárcioDSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979DSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979CarochoMárcioCiência IDhttps://www.ciencia-id.pt5614-005B-5CF1ORCIDhttp://orcid.org0000-0002-8978-4547Scopus Author IDhttps://www.scopus.com52463229800HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2024.1400002024-07-15T15:01:26Z20242024-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/30027http://purl.org/coar/access_right/c_abf2open accessDietary bioactive compoundsFood ingredientsSolubilityStabilityFunctionalitySupramolecular chemistry288425 bytesother research producthttp://purl.org/coar/resource_type/c_1843other2024http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/8e7c3bc3-c418-43dd-a04e-e26f496cd493/downloadFood Chemistry45612 |
| spellingShingle | 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. Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| status | SINGLETON |
| subject.fl_str_mv | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| title | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| title_full | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| title_fullStr | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| title_full_unstemmed | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| title_short | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| title_sort | Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives |
| topic | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| topic_facet | Dietary bioactive compounds Food ingredients Solubility Stability Functionality Supramolecular chemistry |
| url | http://hdl.handle.net/10198/30027 |
| visible | 1 |