Impact of style of processing on retention and bioaccessibility of β-carotene in cassava (manihot esculanta, crantz)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1344-1348

  Thakkar, Sagar K ^a   Huo, Tianyao ^a   Maziya Dixon, Bussie ^b   Failla, Mark L ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Nigeria)

Author keywords

Bioaccessibility; Biofortification; Cassava; Fufu; Gari; In vitro digestion; Processing; Provitamin a carotenoids; Retention

Indexed keywords

BETA CAROTENE;

ARTICLE; BIOAVAILABILITY; CASSAVA; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FERMENTATION; FOOD HANDLING; HEAT; METHODOLOGY; MICELLE; PLANT ROOT;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; DIGESTION; FERMENTATION; FOOD HANDLING; HOT TEMPERATURE; MANIHOT; MICELLES; PLANT ROOTS;

GARI; MANIHOT; MANIHOT ESCULENTA;

EID: 64549108514     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803053d     Document Type: Article

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