Enhanced bioaccessibility of β-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2201-2207

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

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

carotene; Bioaccessibility; Heat processing; Vegetables

Indexed keywords

BIOACCESSIBILITY; GREEN LEAFY VEGETABLES; HEAT-PROCESSING;

HEAT TREATMENT; PHASE TRANSITIONS; PROCESSING; TRACE ELEMENTS; VEGETABLES;

THERMAL PROCESSING (FOODS);

EID: 77957026064     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02385.x     Document Type: Article

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