Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 399-406

  Kidmose, Ulla ^a   Christensen, Lars P ^a   Agili, Sammy M ^b   Thilsted, Shakuntala H ^c  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b INTERNATIONAL POTATO CENTER   (Kenya)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Carotene; Boiling; Drying; Retention; Roasting; Vitamin A

Indexed keywords

CONSUMER ACCEPTABILITY; HEALTHY FOODS; INDUSTRIAL RELEVANCE; VITAMIN A;

BOILING LIQUIDS; DRYING; FOOD PROCESSING; FRUITS; OILS AND FATS; THERMAL EFFECTS;

PIGMENTS;

IPOMOEA BATATAS;

EID: 34447326427     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.025     Document Type: Article

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