Retention of Carotenoids in Biofortified Maize Flour and β-Cryptoxanthin-Enhanced Eggs after Household Cooking
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DOI: 10.1021/acsomega.7b01202
Abstract: Biofortification of crops to enhance provitamin A carotenoids is a strategy to increase the intake where vitamin A deficiency presents a widespread problem. Heat, light, and oxygen cause isomerization and oxidation of carotenoids, reducing provitamin… read more here.
Keywords: biofortified maize; retention carotenoids; retention; maize flour ... See more keywords