Effect of cooking on the content of carotenoids and tocopherols in sweet corn

Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, t...

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Detalhes bibliográficos
Principais autores: Mladenović-Drinić Snežana D., Vukadinović Jelena Z., Srdić Jelena Ž., Milašinović-Šeremešić Marija S., Anđelković Violeta B.
Formato: Artigo
Idioma:Inglês
Publicado em: Institute for Food Technology, Novi Sad 2021-01-01
coleção:Food and Feed Research
Assuntos:
thermal treatment
lutein
zeaxantin
carotene
tocopherol isomers
hplc
Acesso em linha:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2021/2217-53692102119M.pdf
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