Processing of fruit and vegetables: effect on carotenoids-Reference-Cited by-同舟云学术

Processing of fruit and vegetables: effect on carotenoids

Published:1997-04 Issue:2 Volume:97 Page:58-65
ISSN:0034-6659
Container-title:Nutrition & Food Science
language:en
Short-container-title:Nutrition & Food Science

Author:

Thane Christopher,Reddy Sheela

Publisher

Emerald

Subject

Nutrition and Dietetics,Food Science

Reference43 articles.

1. 1van Poppel, G. “Epidemiological evidence for β‐carotene in prevention of cancer and cardiovascular disease”,European Journal of Clinical Nutrition, Vol. 50 (Suppl. 3), 1996, pp. S57‐S61.

2. Carotenoid content of fruits and vegetables: An evaluation of analytic data

3. The development and application of a carotenoid database for fruits, vegetables, and selected multicomponent foods

4. Lack of improvement in vitamin A status with increased consumption of dark-green leafy vegetables

5. Intake of Carotenoids and Retino in Relation to Risk of Prostate Cancer

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Carotenoids’ neuroprotective effects via a free radical scavenging pathway, and they are being characterized, and evaluated as food additives;Microbial Vitamins and Carotenoids in Food Biotechnology;2024

2. Extraction of carotenoids from agro-industrial waste;Extraction of Natural Products from Agro-Industrial Wastes;2023

3. Phytochemicals: an immune booster against the pathogens;Recent Frontiers of Phytochemicals;2023

4. Molecular Breeding of Sweetpotato Carotenoids;Natural Food Additives;2022-10-05

5. Ultrasound-Assisted Drying of Food;Emerging Food Processing Technologies;2022