Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling

Food Research International

Volumn 45, Issue 1, 2012, Pages 52-59

  Ceballos, H ^a,b   Luna, J ^b   Escobar, A F ^a   Ortiz, D ^a   Perez J C ^a   Sanchez T ^a   Pachon H ^a   Dufour, D ^a,c  

^a INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c CIRAD   (France)

Author keywords

Biofortification; Cooking losses; Isomerization; Lixiviation; True retention

Indexed keywords

BIOFORTIFICATION; BOILING WATER; CASSAVA ROOTS; DRY MATTER CONTENT; DRY MATTERS; FOOD MATRIXES; ISOFORMS; LIXIVIATION; PROCESSING METHOD; SPATIAL VARIATIONS; TRUE RETENTION;

CLONING; ISOMERIZATION; ISOMERS; PHASE TRANSITIONS;

PIGMENTS;

MANIHOT ESCULENTA;

EID: 80155184821     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.001     Document Type: Article

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