Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel-Reference-Cited by-同舟云学术

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Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel

Published:2016-08-22 Issue:5 Volume:97 Page:1656-1662
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chuyen Hoang V¹²,Roach Paul D¹,Golding John B¹³,Parks Sophie E¹³,Nguyen Minh H¹⁴

Affiliation:

1. School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW 2258 Australia

2. Faculty of Agriculture and Forestry; Tay Nguyen University; Buon Ma Thuot Daklak Vietnam

3. NSW Department of Primary Industries; Ourimbah NSW 2258 Australia

4. School of Science and Health; Western Sydney University; Penrith NSW 2751 Australia

Funder

Australian Awards Scholarship

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7918/fullpdf

Reference57 articles.

1. Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit;Ishida;J Agr Food Chem,2004

2. Momordica cochinchinensis Spreng. (Gac) fruit carotenoids reevaluated;Vuong;J Food Compos Anal,2006

3. Changes in lycopene and beta carotene contents in aril and oil of Gac fruit during storage;Nhung;Food Chem,2010

4. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits;Chuyen;Int J Food Sci Tech,2015

5. A method of preserving and testing the acceptability of Gac fruit oil, a good source of β-carotene and essential fatty acids;Vuong;Food Nutr Bull,2003

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