Changes in carotenoids during processing and storage of pumpkin puree-Reference-Cited by-同舟云学术

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Changes in carotenoids during processing and storage of pumpkin puree

Published:2011-09 Issue:1 Volume:128 Page:195-202
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Provesi João Gustavo,Dias Carolinne Odebrecht,Amante Edna Regina

Funder

CNPq (National Council for Scientific and Technological Development, Brazil)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): Variety and geographic effects;Assunção;Food Chemistry,2003

2. Confirmation of the identity of the carotenoids of tropical fruits by HPLC–DAD and HPLC–MS;Azevedo-Meleiro;Journal of Food Composition and Analysis,2004

3. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima and Cucurbita pepo;Azevedo-Meleiro;Journal of Agricultural and Food Chemistry,2007

4. Effect of illumination and chlorophylls on stability of tomato carotenoids;Calvo;Food Chemistry,2008

5. Source to sink: Regulation of carotenoid biosynthesis in plants;Cazzonelli;Trends in Plant Science,2010

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