Edible coatings from native and modified starches retain carotenoids in pumpkin during drying-Reference-Cited by-同舟云学术

Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

Published:2013-03 Issue:2 Volume:50 Page:420-425
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lago-Vanzela E.S.,do Nascimento P.,Fontes E.A.F.,Mauro M.A.,Kimura M.

Funder

CAPES

FAPESP/PRONEX

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Effect of coating with starch and nordihydroguaiaretic acid on the stability of carotenoids of dehydrated carrot;Baloch;Journal of the Chemical Society of Pakistan,1986

3. Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips;Bechoff;Journal of Food Quality,2011

4. Bioavailability of a natural isomer mixture compared with synthetic all-trans-b-carotene in human serum;Ben-Amotz;American Journal of Clinical Nutrition,1996

5. Characterization of starch networks by small strain dynamic rheometry;Biliaredis,1994

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