Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils

Author:

Soto MarvinORCID,Servent Adrien,Poucheret Patrick,Portet Karine,Conéjéro Geneviève,Vaillant Fabrice,Dhuique-Mayer Claudie

Funder

Agence Nationale de la Recherche

Universidad de Costa Rica

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Fruit and vegetable consumption and health outcomes: An umbrella review of observational studies;Angelino;International Journal of Food Sciences and Nutrition,2019

2. AOAC (2015). Official methods of analysis. Washington: Association of Official Analytical Chemists.

3. AOCS (2012). Official methods. Ilinois: The American Oil Chemists' Society.

4. Comparison of content and in vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam);Berni;Plant Foods for Human Nutrition,2015

5. Carotenoids in biological emulsions: Solubility, surface-to-core distribution, and release from lipid droplets;Borel;Journal of Lipid Research,1996

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