{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T09:12:11Z","timestamp":1788513131681,"version":"build-2803163510"},"reference-count":39,"publisher":"American Chemical Society (ACS)","issue":"10","license":[{"start":{"date-parts":[[2017,10,27]],"date-time":"2017-10-27T00:00:00Z","timestamp":1509062400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/pubs.acs.org\/page\/policy\/authorchoice_termsofuse.html"}],"funder":[{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["WIS01528"],"award-info":[{"award-number":["WIS01528"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["WIS01804"],"award-info":[{"award-number":["WIS01804"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100011643","name":"Secretar\u00eda de Agricultura, Ganader\u00eda, Desarrollo Rural, Pesca y Alimentaci\u00f3n","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100011643","id-type":"DOI","asserted-by":"crossref"}]},{"name":"HarvestPlus","award":["8029"],"award-info":[{"award-number":["8029"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2017,10,31]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Biofortification of crops to enhance provitamin A carotenoids is a strategy to increase the intake where vitamin A deficiency presents a widespread problem. Heat, light, and oxygen cause isomerization and oxidation of carotenoids, reducing provitamin A activity. Understanding provitamin A retention is important for assessing efficacy of biofortified foods. Retention of carotenoids in high-xanthophyll and high-\u03b2-carotene maize was assessed after a long-term storage at three temperatures. Carotenoid retention in high-\u03b2-cryptoxanthin maize was determined in muffins, non-nixtamalized tortillas, porridge, and fried puffs made from whole-grain and sifted flour. Retention in eggs from hens fed high-\u03b2-cryptoxanthin maize was assessed after frying, scrambling, boiling, and microwaving. Loss during storage in maize was accelerated with increasing temperature and affected by genotype. Boiling whole-grain maize into porridge resulted in the highest retention of all cooking and sifting methods (112%). Deep-fried maize and scrambled eggs had the lowest carotenoid retention rates of 67\u201378 and 84\u201386%, respectively.<\/jats:p>","DOI":"10.1021\/acsomega.7b01202","type":"journal-article","created":{"date-parts":[[2017,10,27]],"date-time":"2017-10-27T13:47:50Z","timestamp":1509112070000},"page":"7320-7328","source":"Crossref","is-referenced-by-count":37,"title":["Retention of Carotenoids in Biofortified Maize Flour\nand \u03b2-Cryptoxanthin-Enhanced Eggs after Household Cooking"],"prefix":"10.1021","volume":"2","author":[{"given":"Margaret","family":"Sowa","sequence":"first","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaoying","family":"Yu","sequence":"additional","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natalia","family":"Palacios-Rojas","sequence":"additional","affiliation":[{"name":"International Center for Maize and Wheat Improvement (CIMMYT) , , Km 45, Carr. Mex-Veracruz, Col. El Batan , ,","place":["Texcoco, Edo. De Mexico, Mexico, 56130"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shellen R.","family":"Goltz","sequence":"additional","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julie A.","family":"Howe","sequence":"additional","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christopher R.","family":"Davis","sequence":"additional","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Torbert","family":"Rocheford","sequence":"additional","affiliation":[{"name":"University of Illinois at Urbana-Champaign , , AW-101 Turner Hall, MC046, 1102 S. Goodwin Avenue , ,","place":["Urbana, Illinois, United States, 61801"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sherry A.","family":"Tanumihardjo","sequence":"additional","affiliation":[{"name":"University of Wisconsin\u2500Madison , , 1415 Linden Dr. , , ,","place":["Madison, Wisconsin, United States, 53706"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2017,10,27]]},"reference":[{"key":"2026090320125338300_cit1","volume-title":"Global Prevalence of Vitamin A Deficiency in Populations\nat Risk 1995\u20132005. WHO Global Database on Vitamin A Deficiency","author":"WHO.","year":"2009"},{"key":"2026090320125338300_cit2","doi-asserted-by":"publisher","first-page":"88","DOI":"10.1111\/nyas.13315","article-title":"The research and\nimplementation continuum of biofortified sweet potato and maize in\nAfrica","volume":"1390","author":"Tanumihardjo","year":"2017","journal-title":"Ann. N. Y. Acad. 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