Furthering an understanding of West African plant foods: Mineral, fatty acid and protein content of seven cultivated indigenous leafy vegetables of Ghana

Author： Glew R.S.   Amoako-Atta B.   Ankar-Brewoo G.   Presley J.   Chuang L-T.   Millson M.   Smith B.R.   Glew R.H.  

Publisher： Emerald Group Publishing Ltd

ISSN： 0007-070X

Source： British Food Journal, Vol.112, Iss.10, 2010-09, pp. : 1102-1114

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Proximate, mineral and fatty acid composition of fast foods consumed in Bahrain

By Musaiger Abdulrahman O.   Al-Jedah Jassim H.   D'souza Reshma  

British Food Journal, Vol. 110, Iss. 10, 2008-09 ,pp. : 1006-1018

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Vitamin A content of traditional leafy vegetables consumed by the Luo people of western Kenya

By Orech Francis O.  

International Journal of Food Safety, Nutrition and Public Health, Vol. 4, Iss. 2-3, 2011-12 ,pp. : 237-247

Inderscience Publishers

Access to resources Recommend Favorite

Historical changes in the mineral content of fruits and vegetables

By Mayer Anne-Marie  

British Food Journal, Vol. 99, Iss. 6, 1997-07 ,pp. : 207-211

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Trans fatty acid content in Malaysian supermarket foods: a field-to-laboratory approach in assessing food risk

By          

Food Additives & Contaminants: Part A, Vol. 31, Iss. 8, 2014-08 ,pp. : 1375-1384

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Blanching and Drying Methods on β -Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables

By Negi P.S.   Roy S.K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 295-298

Academic Press

Access to resources Recommend Favorite