Food Matrices: Prerequisit Definitions

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Across
  1. 3. Refers to the whole food product and its sensory and rheological properties that can be measures and tasted. Identifying food is with the use of _.
  2. 4. Fraction of a given compound or its metabolite that reaches the systemic circulation.
  3. 7. Defined as a food or part of it that provides the body with medical or health benefits, including the prevention and treatment of a disease.
  4. 8. (2 Words) The food matrix is _ _, i.e. different compounds (or structural elements) in the same food may "see" or interact with different matrices.
  5. 9. (2 Words) The nutraceutical/bioactive compound is dispersed within that. You are not able to identify the compound within it. One homogenous product.
  6. 11. Fraction of bioavailable nutrient that is converted to its active form from an absorbed precursor (e.g. retinol from provitamin A).
  7. 12. Specific effect of a compound in the body. It includes tissue uptake and the consequent physiological response (e.g. antioxidant, anti-inflammatory, etc.).
  8. 13. Fraction of an ingested compound (nutrient, bioactive) which is released or liberated from the food matrix in the GI Tract.
Down
  1. 1. (2 Words)You have a transport for the nutraceutical. You have yoghurt and you add berries with polyphenols and these are the nutraceutical that are transported within the food. It is visible.
  2. 2. Is compose of rather a limited variety of structural elements. Such as droplets and other elements in cells. _ provide the macrostructure of food
  3. 4. Different term for: Fraction of an ingested nutrient converted to active form after biotransformation in the body that produces desirable(or undesirable) human health outcomes in target populations.
  4. 5. (2 Words) The matrix of food is _ _, i.e. interactions may take place at various scales in the same food, hence, involving different matrices.
  5. 6. Fraction of an ingested nutrient converted to active form after biotransformation in the body that produces desirable (or undesirable) human health outcomes in target populations.
  6. 10. (2 Words) A part of the microstructure of foods, usually corresponding to a physical and spatial domain, that contains, interacts directly and/or gives a particular functionality to a constituent (e.g. a nutrient) or element of the food (e.g. starch granules, microorganisms).