Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam)-Reference-Cited by-同舟云学术

Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam)

Published:2015-01-10 Issue:1 Volume:70 Page:1-8
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Berni Paulo,Chitchumroonchokchai Chureeporn,Canniatti-Brazaca Solange G.,De Moura Fabiana F.,Failla Mark L.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-014-0458-1.pdf

Reference43 articles.

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3. Kohlmeier M (2009) Nutrient metabolism. Food Science and Technology International Series. Academic, London, pp 464–478

4. World Health Organization (2009) Global prevalence of vitamin A deficiency in populations at risk 1995–2005. WHO-Global Database on Vitamin A Deficiency, Geneva, Switzerland p. 10

5. Sherwin JC, Reacher MH, Dean WH, Ngondi J (2012) Epidemiology of vitamin A deficiency and xerophthalmia in at-risk populations. Trans R Soc Trop Med Hyg 106:205–214

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