Folate content and retention in commonly consumed vegetables in the South Pacific

Food Chemistry

Volumn 182, Issue , 2015, Pages 327-332

  Maharaj, Prayna P P ^a   Prasad, Surendra ^a   Devi, Riteshma ^a   Gopalan, Romila ^a  

^a UNIVERSITY OF THE SOUTH PACIFIC   (Fiji)

Author keywords

Folate loss; Folate on cooking; Lactobacillus casei rhamnosus; Tri enzyme extraction; Vegetable folate

Indexed keywords

ENZYMES; EXTRACTION; VEGETABLES;

ALPHA AMYLASE; DRUMSTICK LEAVES; EXTRACTION TREATMENT; FOLATE CONTENT; LACTOBACILLUS CASEI; MICROBIOLOGICAL ASSAYS; TARO LEAVES;

THERMAL PROCESSING (FOODS);

AMYLASE; FOLIC ACID; GAMMA GLUTAMYL HYDROLASE; PROTEINASE;

AMARANTHUS; ARTICLE; COLOCASIA ESCULENTA; COOKING; DEGRADATION; FERN; FIJI; FRYING; LACTOBACILLUS RHAMNOSUS; LEACHING; LEAFY VEGETABLE; MANIHOT; MICROBIOLOGY; MOISTURE; MORINGA OLEIFERA; NONHUMAN; NUTRIENT CONTENT; OKRA; PHASEOLUS VULGARIS; QUALITY CONTROL; CHEMISTRY; PACIFIC OCEAN; VEGETABLE;

ABELMOSCHUS; AMARANTHUS CAUDATUS; COLOCASIA ESCULENTA; LACTOBACILLUS RHAMNOSUS; PHASEOLUS VULGARIS;

COOKING; FOLIC ACID; PACIFIC OCEAN; VEGETABLES;

EID: 84925000171     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.096     Document Type: Article

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