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Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

  • Published:2017-08 Issue: Volume:228 Page:85-90
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Nzamwita Madjaliwa,Duodu Kwaku Gyebi,Minnaar Amanda

Funder

African Development Bank

Forum for Agriculture Research in Africa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. Sweet potato: A review of its past, present and future role in human nutrition: A review;Bovell-Benjamin;Advances in Food and Nutrition Research,2007

3. Characterisation of the Maillard reaction in bread crisps;Capuano;European Food Research and Technology,2008

4. Isomerisation and losses of trans-β-carotene in sweet potatoes as affected by processing treatments;Chandler;Journal of Agricultural and Food Chemistry,1988

5. Kinetic model for studying the isomerisation of α and β-carotene during heating and illumination;Chen;Journal of Agricultural and Food Chemistry,1994
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