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Bioaccessibility

Man absorbs different components during his consumption of food products, nevertheless, their biological efficiency is due to the real quantity absorbed by the organism.

Scientific data seems to demonstrate that the bioaccessibility, meaning the potential of certain nutrients of being absorbed, depends on the technological treatment used on the food.

The CTCPA offers you a simple in vitro model that permits the bioaccessibility to be measured. The influence of different factors (stocking, processes, ...) on this bioaccessibility can also be tested.

Examples of our projects :

  • Demaveg – Identifying the influential factors for manufacturing processes on the quality and the bioaccessability of plant lipophilic micronutrients (thesis – 2010-2012)

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