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Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

WG1 • Food Structure and Nutrient Bioavailibility

Characterization of food for optimized nutrient bioaccessibility yu

  • Beneficial food component characterization in raw materials (major proteins but also growth factors, enzymes, hormones and organic compounds interacting with proteins…)
  • Occurrence and stability of beneficial food components during processing
    • Non-enzymatic modifications (traditional and alternative heat treatments)
    • Enzymatic modifications (maturation, ripening, fermentation, cross-linking…)
  • Integration of the different levels of food matrices characterization (from molecular to macroscopic)
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                                                                              © INRA BIA Nantes (Marc Anton)

SPACER
Capozzi

WG1 Leader

Francesco Capozzi
Italy

francesco.capozzi@unibo.it

Brent Murray WG1 Deputy Leader

Brent Murray
United Kingdom

b.s.murray@food.leeds.ac.uk