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Items: 1 to 20 of 99

1.

Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.).

Pan Z, Sun Y, Zhang F, Guo X, Liao Z.

Foods. 2019 Jun 17;8(6). pii: E215. doi: 10.3390/foods8060215.

2.

Effect of processing conditions on the content of cis/trans carotene isomers as provitamin A carotenoids in Korean sweet potato varieties.

Kim HW, Kim JB, Poovan S, Chung MN, Cho SM, Lee YM, Cho YS, Kim JH, Kim HR.

Int J Food Sci Nutr. 2014 Nov;65(7):821-6. doi: 10.3109/09637486.2013.854742. Epub 2014 Jul 3.

PMID:
24990165
3.
4.

Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency.

Islam SN, Nusrat T, Begum P, Ahsan M.

Food Chem. 2016 May 15;199:628-31. doi: 10.1016/j.foodchem.2015.12.057. Epub 2015 Dec 12.

PMID:
26776017
5.

Retention of provitamin a carotenoids in staple crops targeted for biofortification in Africa: cassava, maize and sweet potato.

De Moura FF, Miloff A, Boy E.

Crit Rev Food Sci Nutr. 2015;55(9):1246-69. doi: 10.1080/10408398.2012.724477.

7.

Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.

Donado-Pestana CM, Mastrodi Salgado J, de Oliveira Rios A, dos Santos PR, Jablonski A.

Plant Foods Hum Nutr. 2012 Sep;67(3):262-70.

PMID:
22802046
8.
9.

Changes in contents of carotenoids and vitamin E during tomato processing.

Seybold C, Fröhlich K, Bitsch R, Otto K, Böhm V.

J Agric Food Chem. 2004 Nov 17;52(23):7005-10.

PMID:
15537310
10.
11.

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 P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML.

Plant Foods Hum Nutr. 2015 Mar;70(1):1-8. doi: 10.1007/s11130-014-0458-1.

PMID:
25575485
12.

Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods.

Pillay K, Siwela M, Derera J, Veldman FJ.

J Food Sci Technol. 2014 Apr;51(4):634-44. doi: 10.1007/s13197-011-0559-x. Epub 2011 Oct 14.

13.

Retention of carotenoids in orange-fleshed sweet potato during processing.

Vimala B, Nambisan B, Hariprakash B.

J Food Sci Technol. 2011 Aug;48(4):520-4. doi: 10.1007/s13197-011-0323-2. Epub 2011 Apr 3.

14.
15.

Serum Carotenoids Reveal Poor Fruit and Vegetable Intake among Schoolchildren in Burkina Faso.

Bationo JF, Zeba AN, Abbeddou S, Coulibaly ND, Sombier OO, Sheftel J, Bassole IHN, Barro N, Ouedraogo JB, Tanumihardjo SA.

Nutrients. 2018 Oct 4;10(10). pii: E1422. doi: 10.3390/nu10101422.

16.

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.

Nogueira AC, Sehn GAR, Rebellato AP, Coutinho JP, Godoy HT, Chang YK, Steel CJ, Clerici MTPS.

An Acad Bras Cienc. 2018 Jan-Mar;90(1):283-293. doi: 10.1590/0001-3765201820150804. Epub 2018 Feb 1.

17.

Carotenoids, vitamin A, vitamin C, vitamin E, and folate and risk of self-reported hearing loss in women.

Curhan SG, Stankovic KM, Eavey RD, Wang M, Stampfer MJ, Curhan GC.

Am J Clin Nutr. 2015 Nov;102(5):1167-75. doi: 10.3945/ajcn.115.109314. Epub 2015 Sep 9.

18.

Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria.

Yusuf AB, Fuchs R, Nicolaides L.

J Sci Food Agric. 2016 May;96(7):2472-7. doi: 10.1002/jsfa.7367. Epub 2015 Oct 1.

PMID:
26250078
19.

Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.

Dhuique-Mayer C, Tbatou M, Carail M, Caris-Veyrat C, Dornier M, Amiot MJ.

J Agric Food Chem. 2007 May 16;55(10):4209-16. Epub 2007 Apr 24.

PMID:
17451252
20.

Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.

Kotíková Z, Šulc M, Lachman J, Pivec V, Orsák M, Hamouz K.

Food Chem. 2016 Apr 15;197(Pt A):992-1001. doi: 10.1016/j.foodchem.2015.11.072. Epub 2015 Nov 14.

PMID:
26617045

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