Retention of provitamin A carotenoids in high β-carotene maize (Zea mays) during traditional African household processing

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10744-10750

  Li, Shanshan ^a   Tayie, Francis A K ^c   Young, Melissa F ^d   Rocheford, Torbert ^b   White, Wendy S ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c AUBURN UNIVERSITY   (United States)

^d Cornell University ^*  (United States)

Author keywords

carotene; Africa; Biofortification; Carotenoid; Fermentation; Maize; Ogi; Porridge; Processing; Vitamin A; Zea mays

Indexed keywords

BETA CAROTENE; CAROTENOID; RETINOL; WATER;

AFRICA; ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; HEAT; MAIZE; METHODOLOGY;

AFRICA; BETA CAROTENE; CAROTENOIDS; FERMENTATION; FOOD HANDLING; HEAT; VITAMIN A; WATER; ZEA MAYS;

ZEA MAYS;

EID: 38049016351     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071815v     Document Type: Article

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