Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks

Journal of the Science of Food and Agriculture

Volumn 96, Issue 1, 2016, Pages 287-294

  Beswa, Daniso ^a,b   Dlamini, Nomusa R ^c   Amonsou, Eric O ^d   Siwela, Muthulisi ^a   Derera, John ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

^b UNIVERSITY OF VENDA   (South Africa)

^c DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^d DURBAN UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Antioxidant activity; Maize snacks; Phenolic compounds; Pro vitamin A

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; RETINOL; VITAMIN;

AMARANTHUS; ANALYSIS; CHEMISTRY; DIET; FAST FOOD; FOOD HANDLING; FORTIFIED FOOD; HARDNESS; HUMAN; MAIZE; PLANT LEAF; PROCEDURES; VEGETABLE;

AMARANTHUS; ANTIOXIDANTS; DIET; FOOD HANDLING; FOOD, FORTIFIED; HARDNESS; HUMANS; PHENOLS; PLANT LEAVES; PLANT PREPARATIONS; SNACKS; VEGETABLES; VITAMIN A; VITAMINS; ZEA MAYS;

EID: 84954395781     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7092     Document Type: Article

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