Effects of Boiling and Frying on the Bioaccessibility of β-Carotene in Yellow-Fleshed Cassava Roots (Manihot Esculenta Crantz cv. BRS Jari)

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

(2011) Lien Lemmens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables

(2010) Laurie O’Sullivan et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing on the retention of carotenoids in yellow-fleshed cassava (Manihot esculenta Crantz) roots

(2010) Bai Vimala et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Carotenoid fluorescence in Dunaliella salina

(2010) Dorinde M. M. Kleinegris et al.   JOURNAL OF APPLIED PHYCOLOGY

Impact of Style of Processing on Retention and Bioaccessibility of β-Carotene in Cassava (Manihot esculanta, Crantz)

(2009) Sagar K. Thakkar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In VitroBioaccessibility of β-Carotene in Orange Fleshed Sweet Potato (Ipomoea batatas, Lam.)

(2009) Mark L. Failla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

(2008) Delia B. Rodriguez-Amaya et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Micellarisation of Carotenoids from Raw and Cooked Vegetables

(2008) L. Ryan et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

(2007) A. Bengtsson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS