Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 15, 2012, Pages 3861-3866

  Failla, Mark L ^a   Chitchumroonchokchai, Chureeporn ^a   Siritunga, Dimuth ^b   De Moura, Fabiana F ^c   Fregene, Martin ^e   Manary, Mark J ^d   Sayre, Richard T ^e  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF PUERTO RICO   (Puerto Rico)

^c INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

^d WASHINGTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

^e DONALD DANFORTH PLANT SCIENCE CENTER   (United States)

Author keywords

carotene; bioacessibility; biofortification; Caco 2 cells; carotenoid retention; cassava; fufu; gari; in vitro digestion; transgenic cassava

Indexed keywords

BIOACESSIBILITY; BIOFORTIFICATION; CACO-2 CELLS; CAROTENOID RETENTION; CASSAVA; FUFU; GARI; IN-VITRO; TRANSGENICS;

CALCINATION;

CELLS;

BETA CAROTENE;

ARTICLE; CELL STRAIN CACO 2; CHEMISTRY; COMPARATIVE STUDY; COOKING; GENETICS; HUMAN; MANIHOT; METABOLISM; METHODOLOGY; PLANT ROOT; TRANSGENIC PLANT;

BETA CAROTENE; CACO-2 CELLS; COOKING; HUMANS; MANIHOT; PLANT ROOTS; PLANTS, GENETICALLY MODIFIED;

GARI; MANIHOT ESCULENTA;

EID: 84859887089     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204958w     Document Type: Article

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