Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)

Food Research International

Volumn 77, Issue , 2015, Pages 620-626

  Ribeiro, Ediane Maria Gomes ^a   Chitchumroonchokchai, Chureeporn ^b   de Carvalho, Lucia Maria Jaeger ^a   de Moura, Fabiana F ^c   de Carvalho, Jose Luiz Viana ^d   Failla, Mark L ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b OHIO STATE UNIVERSITY   (United States)

^c INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

^d EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Bioaccessibility; Biofortification; Caco 2 cells; Pro vitamin A carotenoids; Pumpkin

Indexed keywords

MICELLES; PIGMENTS; THERMAL PROCESSING (FOODS);

BIOACCESSIBILITY; BIOFORTIFICATION; CACO-2 CELLS; PUMPKIN; VITAMIN A;

COOKING;

EID: 84949087709     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.08.038     Document Type: Article

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