Retention of Carotenoids in Biofortified Maize Flour and β‑Cryptoxanthin-Enhanced Eggs after Household Cooking

• Margaret Sowa,
• Jiaoying Yu,
• Natalia Palacios-Rojas,
• Shellen R. Goltz,
• Julie A. Howe,
• Christopher R. Davis,
• Torbert Rocheford,
• Sherry A. Tanumihardjo

Affiliations

Margaret Sowa

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States

Jiaoying Yu

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States

Natalia Palacios-Rojas

Global Maize Program, International Center for Maize and Wheat Improvement (CIMMYT), Texcoco, Edo. De Mexico, Mexico

Shellen R. Goltz

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States

Julie A. Howe

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States

Christopher R. Davis

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States

Torbert Rocheford

Department of Crop Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois, United States

Sherry A. Tanumihardjo

Interdepartmental Graduate Program in Nutritional Sciences, University of WisconsinMadison, Madison, Wisconsin, United States