Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

Food Chemistry

Volumn 84, Issue 1, 2004, Pages 35-43

  Gayathri, G N ^a   Platel, Kalpana ^b   Prakash, Jamuna ^a   Srinivasan, K ^b  

^a UNIVERSITY OF MYSORE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acidulants; Antioxidant spices; Loss during domestic cooking; Carotene retention in vegetables

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; CITRIC ACID;

ACIDITY; ARTICLE; COOKING; EXTRACTION; FOOD COMPOSITION; LEAFY VEGETABLE; ONION; PRESSURE; SPICE; TAMARIND;

ALLIUM CEPA; AMARANTHUS CAUDATUS; CURCUMA LONGA; TAMARINDUS INDICA;

EID: 0142011037     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00164-X     Document Type: Article

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