Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes-Reference-Cited by-同舟云学术

Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Published:2020-06 Issue:2 Volume:40 Page:302-306
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MOREIRA Lara de Azevedo Sarmet¹,CARVALHO Lucia Maria Jaeger de¹^ORCID,CARDOSO Flávio da Silva e Souza Neves¹,ORTIZ Gisela Maria Dellamora¹,FINCO Fernanda Dias Bartolomeu Abadio¹,CARVALHO José Luiz Viana de²

Affiliation:

1. Universidade Federal do Rio de Janeiro, Brasil

2. Embrapa Agroindústria de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst39818.pdf

Reference20 articles.

1. Rede BioFORT,2018

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3. Fotofísica de carotenóides e o papel antioxidante de β-caroteno;Cardoso S. L.;Quimica Nova,1997

4. Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study;Carvalho L. M. J.;Food Research International,2012

5. Caracterização de abóboras quanto aos teores de carotenóides totais, alfa- e beta-caroteno;Carvalho P.;Boletim de Pesquisa e Desenvolvimento,2012

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