Quality characteristics and lutein bioavailability from maize and vegetable-based health food

Journal of Dietary Supplements

Volumn 11, Issue 2, 2014, Pages 131-144

  Ranganathan, Arunkumar ^a   Sheshappa, Mamatha Bangera ^a   Baskaran, Vallikannan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioavailability; Health food; Lutein; Moisture sorption; Processing; Storage stability

Indexed keywords

WATER; XANTHOPHYLL; ZEAXANTHIN;

ANALYSIS; ANIMAL; BIOAVAILABILITY; BLOOD; CHEMISTRY; DIET; EYE; FOOD HANDLING; FUNCTIONAL FOOD; HEALTH FOOD; HUMIDITY; LIVER; MAIZE; MALE; METABOLISM; MOUSE; NUTRITIONAL VALUE; STANDARDS; TEMPERATURE; VEGETABLE;

ANIMALS; BIOLOGICAL AVAILABILITY; DIET; EYE; FOOD HANDLING; FUNCTIONAL FOOD; HEALTH FOOD; HUMIDITY; LIVER; LUTEIN; MALE; MICE; NUTRITIVE VALUE; TEMPERATURE; VEGETABLES; WATER; ZEA MAYS; ZEAXANTHINS;

EID: 84896973744     PISSN: 19390211     EISSN: 1939022X     Source Type: Journal    
DOI: 10.3109/19390211.2013.859208     Document Type: Article

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