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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DOI
10.1016/j.jfca.2010.02.006 
https://dx.doi.org/10.1016/j.jfca.2010.02.006
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