β-carotene losses during different methods of cooking green leafy vegetables in Bangladesh-Reference-Cited by-同舟云学术

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β-carotene losses during different methods of cooking green leafy vegetables in Bangladesh

Published:1990-03 Issue:1 Volume:3 Page:47-53
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Rahman M.Mujibur,Wahed M.A.,Ali M.Akbar

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Nutritive Value of Bangladeshi Foods;Ahmed,1980

2. Official Methods of Analysis;AOAC,1984

3. The beta-carotene of edible green leaves;Begum;Trop. Geogr. Med,1977

4. HPLC determination of carotenoids in fruits and vegetables in the United States;Bureau;J. Food Sci,1986

5. Blinding malnutrition in rural Bangladesh;Cohen;J. Trop. Pediatr,1986

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1. Factors affecting rural women’s knowledge on food and nutrition: a case of specific areas of rural Bangladesh;Environment, Development and Sustainability;2023-04-28

2. Carotenoids in Gac Fruit Aril – Structure and Bioaccessibility;Gac Fruit;2022-08-20

3. Effects of different cooking techniques on bioactive contents of leafy vegetables;International Journal of Gastronomy and Food Science;2020-12

4. Time-temperature dependent variations in beta-carotene contents in carrot using different spectrophotometric techniques;Laser Physics;2018-04-03

5. Comparing intake estimations based on food composition data with chemical analysis in Malian women;Public Health Nutrition;2017-02-08

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