Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

Food and Nutrition Research

Volumn 56, Issue , 2012, Pages

  Carvalho, Lucia M J ^a   Oliveira, Alcides R G ^a   Godoy, Ronoel L O ^b   Pacheco, Sidney ^b   Nutti, Marília R ^b   De Carvalho, José L V ^b   Pereira, Elenilda J ^a   Fukuda, Wânia G ^c  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Carotenoid retention; Home cooking methods; Sweet yellow cassava; carotene

Indexed keywords

BETA CAROTENE; CAROTENOID;

ARTICLE; CASSAVA; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); COOKING; CULTIVAR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER; MOISTURE; PLANT ROOT; QUANTITATIVE ANALYSIS; SPECTROPHOTOMETRY; VITAMIN RETENTION;

MANIHOT ESCULENTA;

EID: 84859012701     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v56i0.15788     Document Type: Article

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