Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study-Reference-Cited by-同舟云学术

Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Published:2022-06 Issue: Volume:78 Page:103005
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Dhenge Rohini,Rinaldi Massimiliano,Ganino Tommaso,Santi Saverio,Ferrarese Irene,Dall'Acqua Stefano

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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3. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

4. HPLC-UV/Vis-APCI-MS/MS determination of major carotenoids and their bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) pumpkins as food traceability markers;Bergantin;Molecules,2018

5. Anti-inflammatory properties of the carotenoids and polyphenols of pumpkin (Cucurbita moschata Duchesne);Bouamar;South Asian Journal of Experimental Biology,2017

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