Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values-Reference-Cited by-同舟云学术

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

Published:2012-09-11 Issue:1 Volume:48 Page:204-210
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Amoussa-Hounkpatin Waliou,Mouquet-Rivier Claire¹,Kayodé Adéchola Pierre Polycarpe²,Hounhouigan Joseph Djidjoho²,Avallone Sylvie³

Affiliation:

1. IRD; UMR 204; IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS); F-34394; Montpellier Cedex 5; France

2. DNSA; FSA; University of Abomey-Calavi (UAC); 01 BP 526; Cotonou; Benin

3. Montpellier SupAgro; UMR 204; IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS); F-34394; Montpellier Cedex 5; France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03178.x/fullpdf

Reference35 articles.

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5. Des solutions alimentaires à la carence en vitamine A - A food-system approach to vitamin A. deficiency - Soluciones alimentarias a la carencia de vitamina A;Delisle;Food, Nutrition and Agriculture - Alimentation, Nutrition et Agriculture,2003

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