Article

Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)

2015-11-01

Abstract excerpt

Pumpkin (Cucurbita moschata) is a food crop targeted for enrichment with pro-vitamin A carotenoids. We investigated retention of pro-vitamin A carotenoids in pulp from orange fleshed pumpkin that was briefly steamed or boiled in either water or water containing 60% sucrose in five genotypes grown in Brazil. Bioaccessibility of pro-vitamin A carotenoids in cooked pulp was also determined by their transfer to mixed...

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Literature Corpus work: 475f9228-92c9-5c05-985d-e2fef0ebe138
DOI: 10.1016/j.foodres.2015.08.038

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Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)DOI 10.1016/j.foodres.2015.08.038Read

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