Retention and bioaccessibility of β-carotene in blended foods containing orange-fleshed sweet potato flour

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 10373-10380

  Bechoff, Aurélie ^a   Poulaert, Marie ^b   Tomlins, Keith I ^a   Westby, Andrew ^a   Menya, Geoffrey ^c   Young, Stephen ^a   Dhuique Mayer, Claudie ^b  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b UMR QUALISUD   (France)

^c NARO   (Uganda)

Author keywords

carotene; bioaccessibility; carotenoids; cooking; Ipomoea batata (L.) Lam; vitamin A activity

Indexed keywords

BIOACCESSIBILITY; CAROTENOIDS; CIS-ISOMERS; DATA SUPPORT; FIELD CONDITIONS; IN-VITRO; IPOMOEA BATATA (L.) LAM; SUB-SAHARAN AFRICA; SWEET POTATO; SWEET POTATO FLOUR; TWO-PRODUCT; VITAMIN A; VITAMIN A DEFICIENCIES;

COOKING; FOOD PRODUCTS; MICELLES;

ISOMERS;

BETA CAROTENE;

AFRICA SOUTH OF THE SAHARA; ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIGESTION; DRUG STABILITY; FOOD HANDLING; HUMAN; IN VITRO STUDY; PLANT TUBER; SWEET POTATO;

AFRICA SOUTH OF THE SAHARA; BETA CAROTENE; BIOLOGICAL AVAILABILITY; DIGESTION; DRUG STABILITY; FOOD HANDLING; HUMANS; IPOMOEA BATATAS; PLANT TUBERS;

IPOMOEA BATATAS;

EID: 80053121411     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201205y     Document Type: Article

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