Retention of total and β-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of Western India

Journal of Food Science and Technology

Volumn 38, Issue 5, 2001, Pages 458-461

  Nambiar, V ^a   Seshadri, S ^a  

^a M S UNIVERSITY OF BARODA   (India)

Author keywords

Cereal pulse recipes; Food processing; Organoleptic evaluation; Radish leaves; Total and carotenes

Indexed keywords

HEATING; NUTRITION; VITAMINS;

RADISH LEAVES;

FOOD PROCESSING;

EID: 0035440395     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. The effect of post-harvest treatment and chemical interactions on the bioavailability of ascorbic acid, thiamine, vitamin A, carotenoids and minerals
2. The GLV study in Southern India, Coimbatore (Tamil Nadu)
3. Thermal degradation of carotenes and influence on their physiological functions
4. Effect of processing on carotene content of vegetables
5. Bioavailability trials of β-carotene from fresh and dehydrated drumstick leaves (Moringa oleitera) in a rat model
6. A study on β-carotene content of some green leafy vegetables of Western India by high performance liquid chromatography
7. Effect of different cooking methods on β-carotene content of vegetables
8. Storage behavior of vegetable halwas
9. Caroteneric foods- The Indian experience
10. Retention and storage stability of β-carotene in dehydrated drumstick leaves (Moringa oleifera)
11. Use of caroteneric foods to combat vitamin A deficiency in India - A multicentric study
12. Changes in ascorbic acid and carotene content of green leafy vegetables on cooking
13. Effect of processing on provitamin A in vegetables