Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying

Journal of Food Composition and Analysis

Volumn 19, Issue 6-7, 2006, Pages 562-571

  Kidmose, U ^a   Yang, R Y ^b   Thilsted, S H ^c   Christensen, L P ^a   Brandt, K ^d  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b AVRDC THE WORLD VEGETABLE CENTER   (Taiwan)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d NEWCASTLE UNIVERSITY   (United Kingdom)

Author keywords

Frying; Retention; Vegetables; Vitamin A activity; Carotene

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; CAPSICUM FRUTESCENS; CHRYSANTHEMUM; CHRYSANTHEMUM CORONARIUM CORONARIUM; IPOMOEA BATATAS; LYCOPERSICON ESCULENTUM;

EID: 33744925924     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.01.011     Document Type: Article

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