ABSTRACT
Consumers demand food products that are wholesome, nutritious, good tasting, and processed in such a way so that the functionality and bioavail-ability of their bioactive components are retained to the maximum. The food industry is responding to this demand from time to time by developing functional food products. However, the bioactive components of such functional foods are losing their functionality and bioavailability of ingredients, thereby depriving consumers from the added health benefits. This loss in functionality and bioavailability is attributed to food structure and the interaction among different food components on bioactive components. It is, therefore, important to understand and control food structure and the interactions among different food components within a food matrix. Thus, it is important to assess the effects of food structure on functionality and bioavailability of bioactive components, so as to develop a personalized diet to get more added health benefits.
