Carotenoid concentrations of native Andean potatoes as affected by cooking

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1131-1137

  Burgos, Gabriela ^a   Amoros, Walter ^a   Salas, Elisa ^a   Muñoa, Lupita ^a   Sosa, Paola ^a   Díaz, Carlos ^b   Bonierbale, Merideth ^a  

^a INTERNATIONAL POTATO CENTER   (Peru)

^b UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Andean; Boiling; Carotenoids; Cooking; Native; Nutrition; Potato

Indexed keywords

ANDEAN; CAROTENOIDS; DIVERSE INTENSITY; FRESH-WEIGHT BASIS; LUTEIN CONCENTRATION; NATIVE; POTATO; ZEAXANTHIN;

BOILING LIQUIDS; COOKING; NUTRITION; PHASE TRANSITIONS; PIGMENTS; TUBES (COMPONENTS);

THERMAL PROCESSING (FOODS);

CAROTENOID; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FOOD INTAKE; FOOD PROCESSING; NONHUMAN; POTATO;

SOLANUM TUBEROSUM;

EID: 84859802658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.002     Document Type: Article

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