The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)-Reference-Cited by-同舟云学术

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The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)

Published:2013-12 Issue:3 Volume:141 Page:2606-2613
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pugliese Alessandro,Loizzo Monica Rosa,Tundis Rosa,O’Callaghan Yvonne,Galvin Karen,Menichini Francesco,O’Brien Nora

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;Journal of Food Composition and Analysis,2011

2. Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes;Bugianesi;European Journal of Nutrition,2004

3. Vegetables;Cano,1996

4. Determination of carotenoids and chlorophylls in water convolvulus (Ipomoea aquatica) by liquid chromatography;Chen;Food Chemistry,1992

5. Assessment of lutein bioavailability from meals and a supplement using simulated digestion and Caco-2 cells human intestinal cells;Chitchumroonchokchai;Journal of Nutrition,2004

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