Determination of bioaccessibility of β-carotene in vegetables by in vitro methods

Molecular Nutrition and Food Research

Volumn 50, Issue 11, 2006, Pages 1047-1052

  Veda, Supriya ^a   Kamath, Akshaya ^b   Platel, Kalpana ^a   Begum, Khyrunnisa ^b   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b UNIVERSITY OF MYSORE   (India)

Author keywords

Carotene; Bioaccessibility; Green leafy vegetables; Heat processing; Yellow orange vegetables

Indexed keywords

BETA CAROTENE;

AMARANTHUS; ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CARROT; CHEMISTRY; COMPARATIVE STUDY; DIALYSIS; DIGESTION; FENUGREEK; FILTRATION; FOOD HANDLING; HEAT; METHODOLOGY; MICELLE; PLANT LEAF; SQUASH; ULTRACENTRIFUGATION; VEGETABLE;

AMARANTHUS; BETA CAROTENE; BIOLOGICAL AVAILABILITY; CUCURBITA; DAUCUS CAROTA; DIALYSIS; DIGESTION; FILTRATION; FOOD HANDLING; HEAT; MICELLES; MODELS, BIOLOGICAL; PLANT LEAVES; TRIGONELLA; ULTRACENTRIFUGATION; VEGETABLES;

AMARANTHUS CAUDATUS; DAUCUS CAROTA; TRIGONELLA FOENUM-GRAECUM;

EID: 33845272262     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600076     Document Type: Article

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