Changes in β-carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 375-379

  Chavasit, V ^a   Pisaphab, R ^b   Sungpuag, P ^a   Jittinandana, S ^a   Wasantwisut, E ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

^b Boromarajonani College of Nursing   (Thailand)

Author keywords

Candied fruits; Liver; Pickled vegetables; Vitamin A; carotene

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; CARICA PAPAYA; GALLUS GALLUS; MANGIFERA INDICA;

EID: 0036192117     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11413.x     Document Type: Article

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4. Influence of cooking procedure upon the retention of vitamin and minerals in vegetable
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6. Evaluation of carotene content of fresh and cooked spinach
7. Increased risk of respiratory disease and diarrhea in children with preexisting mild vitamin A deficiency
8. Determination of beta-carotene content and vitamin A activity of vegetables by high performance liquid chromatography and spectrophotometry
9. Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand
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