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Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa

Author
LEWU, M. N1 ; ADEBOLA, P. O2 ; AFOLAYAN, A. J1
[1] Department of Botany, University of Fort Hare, Alice 5700, South Africa
[2] Plant Breeding Division, ARC-Vegetable and Ornamental Plant Institute, Private Bag X293, Pretoria 0001, South Africa
Source

Journal of food composition and analysis (Print). 2010, Vol 23, Num 5, pp 389-393, 5 p ; ref : 3/4 p

ISSN
0889-1575
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Accession Antinutrients Biodiversity Cocoyam Colocasia esculenta Cultivar differences Effects of cooking Food analysis Food composition Mineral composition
Keyword (fr)
Aliment Analyse Chou caraïbe Composition chimique Cuisson Cultivar Diversité biologique Elément minéral Sud Afrique Traitement thermique
Keyword (en)
Food Analysis Cocoyam Chemical composition Cooking Cultivar Biodiversity Inorganic element South Africa Heat treatment
Keyword (es)
Alimento Análisis Col caraibe Composición química Cocción Cultivar Diversidad biológica Elemento inorgánico Sur Africa Tratamiento térmico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
23292841

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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