Retention of carotenoids in cassava roots submitted to different processing methods
Large genetic variation in carotenoid content has been reported after screening roots from thousands of cassava genotypes. Moreover, these pigments have to withstand different processing methods before cassava is consumed. True retention of β‐carotene from cassava roots that had been boiled, oven‐dr...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2007
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/171779 |
Similar Items: Retention of carotenoids in cassava roots submitted to different processing methods
- Application of a high-performance liquid chromatography method for the evaluation of non-provitamin A carotenoids
- In vitro models as tools for screening the relative bioavailabilities of provitamin A carotenoids in foods
- Screening and HPLC methods for carotenoids in sweetpotato, cassava and maize for plant breeding trials
- Effect of processing on B-carotene content of cassava roots
- Assessing nutritional value and changing behaviours regarding orange-fleshed sweetpotato use in sub-Saharan Africa
- Carotenoids retention in biofortified yellow cassava processed with traditional African methods