Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products
Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance l...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Conjunto de datos |
| Language: | Inglés |
| Published: |
2023
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/137504 |
Similar Items: Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products
- Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
- Extraction and quantification of carotenoid contents in cassava roots, leaves, flour, and derived food products
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
- Sweet potato flour, a new era in baking industry in Burundi
- Baking volume of wheat flour : assessment of novel analyses and parameters in prediction
- Gas production kinetics and in vitro degradability of tannin-containing legumes, alfalfa and their mixtures