Results 161 to 170 of about 508 (195)
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Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDBiofortified maize is not only a good vehicle for provitamin A carotenoids for vitamin A deficient populations in developing countries but also a source of vitamin E, tocochromanols and phenolic compounds, which have antioxidant properties.
Tawanda, Muzhingi +5 more
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AbstractBACKGROUNDBiofortified maize is not only a good vehicle for provitamin A carotenoids for vitamin A deficient populations in developing countries but also a source of vitamin E, tocochromanols and phenolic compounds, which have antioxidant properties.
Tawanda, Muzhingi +5 more
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Provitamin A Carotenoids as a Dietary Source of Vitamin A
2012Vitamin A deficiency (VAD) is an important public health problem that affects low-income populations in developing countries throughout the world.
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Vitamin A Value of Plant Food Provitamin A - Evaluated by the Stable Isotope Technologies
International Journal for Vitamin and Nutrition Research, 2014Humans need vitamin A and obtain essential vitamin A by conversion of plant foods rich in provitamin A and/or absorption of preformed vitamin A from foods of animal origin. The determination of the vitamin A value of plant foods rich in provitamin A is important but has challenges.
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Food Sources of Vitamin A and Provitamin a Specific to Africa: An FAO Perspective
Food and Nutrition Bulletin, 2001Vitamin A deficiency is a major public health problem in Africa, especially in the Sahelian countries. It occurs mainly in young children and women of childbearing age. Inadequate intake of vitamin A is the main cause of the deficiency. The main animal sources of vitamin A are liver, eggs, milk, and milk products.
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Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice
International Journal of Food Science & Technology, 2019SummaryIn this research, the influence of temperature on the degradation of carotenoids, vitamin C and provitamin A in tree tomato juice was studied at 70, 80 and 90 °C. The thermal processing significantly reduced (P < 0.001) the concentration of the bioactive compounds, and the thermal degradation in the evaluated phytochemicals fit a kinetic ...
Luis Eduardo Ordóñez‐Santos +1 more
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VITAMIN AND PROVITAMIN PROFILES OF SELECTED VEGETABLES AS AFFECTED BY DIFFERENT DRYING METHODS
Nigerian Journal of Animal ProductionThe vitamin profiles of selected common vegetables as affected by three different drying methods were investigated. Seven vegetables were each subjected to three drying methods: air drying, oven drying and freeze drying. The experiment was a 3x7 factorial arrangement in a completely randomized design.
A. O. MOSURO +7 more
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Vitamin D and provitamin D in fish
European Food Research and Technology, 2005Ute Ostermeyer, Thomas Schmidt
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SERUM VITAMIN AND PROVITAMIN A LEVELS AND THE RISK OF CANCER
Nutrition Reviews, 2009openaire +2 more sources
EFFECT OF PROCESSING AND STORAGE ON PROVITAMIN A AND VITAMIN C IN APRICOTS
Journal of Food Science, 1974H. R. BOLIN, A. E. STAFFORD
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