Influence of food acidulants and antioxidant spices on the bioaccessibility of β-carotene from selected vegetables

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8714-8719

  Veda, Supriya ^a   Platel, Kalpana ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

carotene; Antioxidant spices; Bioaccessibility; Food acidulants

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; CALCIUM DERIVATIVE; CALCIUM OXIDE; FOOD ADDITIVE; KOKUM RED; OXIDE; PLANT EXTRACT;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; SPICE; TAMARIND; VEGETABLE;

ANTIOXIDANTS; BETA CAROTENE; BIOLOGICAL AVAILABILITY; CALCIUM COMPOUNDS; FOOD ADDITIVES; OXIDES; PLANT EXTRACTS; SPICES; TAMARINDUS; VEGETABLES;

ALLIUM CEPA; AMARANTHUS CAUDATUS; CURCUMA LONGA; DAUCUS CAROTA; TAMARINDUS INDICA; TRIGONELLA FOENUM-GRAECUM;

EID: 53649097831     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801374d     Document Type: Article

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