Nutrient Bioavailability – Processing the Possibilities
: 23 Feb 2023
Sector: Plant Based
Organised by Food Science and Nutrition SIG
The bioavailability of a nutrient is the rate and extent to which an ingested nutrient is absorbed and becomes available to the site of beneficial action. There are many factors that influence bioavailability including diet, health, and life-stage, as well as food structure and processing.
The latter may include purposeful removal of certain components (e.g. the germ of wheat), fortification (e.g. vitamins and minerals in cereals), unavoidable chemical changes (e.g. Maillard reaction) and changes to the food matrix (e.g. milling, fermentation), all of which can affect the nutrient content and bioavailability of nutrients.
In this webinar will find out more about recent research on the effects of processing on nutrient bioavailability.
What participants will learn about:
- General overview of food structure and nutrient bioavailability and what product developers should be aware of
- Bioavailability of minerals from fortified and micro-milled grains
- Dairy matrix effects on fat uptake and metabolism