Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
Consumption of Orange‐Fleshed sweetpotato (OFSP) and products as source of provitamin A is being promoted to tackle vitamin A deficiency (VAD) in sub‐Saharan Africa. However, limited information is available on β‐carotene retention in foods and delivery after digestion. The study assessed carotene r...
| Autores principales: | , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/102371 |
Ejemplares similares: Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
- Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
- The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée
- From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
- ß-carotene–rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test
- A two-gene strategy increases iron and zinc concentrations in wheat flour, improving mineral bioaccessibility