Carotenoid retention of biofortified provitamin a maize (Zea mays L.) after Zambian traditional methods of milling, cooking and storage

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 27, 2014, Pages 6317-6325

  Mugode, Luke ^a   Ha, Barbara ^b   Kaunda, Augustine ^a   Sikombe, Thelma ^a   Phiri, Sidney ^c   Mutale, Raphael ^d   Davis, Christopher ^e   Tanumihardjo, Sherry ^e   De Moura, Fabiana F ^b  

^a National Institute for Scientific and Industrial Research   (Zambia)

^b INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

^c Mount Makulu Research Station   (Zambia)

^d WORLDFISH   (Malaysia)

^e UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

carotenoid degradation; corn; nshima; retention; samp; carotene; cryptoxanthin

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MILLING (MACHINING); PIGMENTS;

CAROTENOID RETENTIONS; CORN; MAIZE (ZEA MAYS L.); MAIZE HYBRIDS; NSHIMA; PROVITAMIN A; RETENTION; SAMP; BETA CAROTENE;

FOOD STORAGE;

ZEA MAYS;

CAROTENOID; RETINOL;

ANALYSIS; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; FOOD HANDLING; FOOD STORAGE; GENETICS; GENOTYPE; HEAT; KINETICS; MAIZE; PLANT SEED; ZAMBIA;

CAROTENOIDS; COOKING; FOOD HANDLING; FOOD STORAGE; FOOD, FORTIFIED; GENOTYPE; HOT TEMPERATURE; KINETICS; SEEDS; VITAMIN A; ZAMBIA; ZEA MAYS;

EID: 84903975591     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501233f     Document Type: Article

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