Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

Author:

Konopacka Dorota,Seroczyńska Anna,Korzeniewska Aleksandra,Jesionkowska Katarzyna,Niemirowicz-Szczytt Katarzyna,Płocharski Witold

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modeling with shrinkage;Arevalo-Pinedo;Journal of Food Engineering,2006

2. Nutritive value of some varieties of pumpkin and winter squash grown in Germany;Bognar;Ernahrungs Umschau,2006

3. Determination of α- and β-carotene in some raw fruits and vegetables by high-performance liquid chromatography;Buszway;Journal of Agricultural and Food Chemistry,1986

4. Changes in β-carotene and vitamin A content of vitamin A-rich foods in Thailand during preservation and storage;Chavasit;Journal of Food Science,2002

5. Carotenoid pigment loss of freeze-dried plant samples under different storage conditions;Cinar;Lebensmittel-Wissenschaft und-Technologie,2004

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