Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids-Reference-Cited by-同舟云学术

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

Published:2014-12-12 Issue:11 Volume:95 Page:2185-2191
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Camorani Paolo¹,Chiavaro Emma²,Cristofolini Luigi¹,Paciulli Maria²,Zaupa Maria²,Visconti Attilio³,Fogliano Vincenzo⁴,Pellegrini Nicoletta²

Affiliation:

1. Department of Physics and Earth Sciences; University of Parma; I-43124 Parma Italy

2. Department of Food Science; University of Parma; I-43124 Parma Italy

3. Department of Agriculture and Food Science; University of Naples Federico II; I-80055 Portici (Naples) Italy

4. Food Quality Design group; Wageningen University; 6700 EV Wageningen The Netherlands

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7009/fullpdf

Reference37 articles.

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2. L'indagine nazionale sui consumi alimentari in Italia: INRAN-SCAI 2005-06. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione Rome 2010 http://nut.entecra.it/710/I_consumi_alimentari__INRAN-SCAI_2005-06.html

3. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables;Danesi;J Food Sci,2008

4. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables;Miglio;J Agric Food Chem,2008

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