Changes in the Contents of Carotenoids and Cis/Trans β-Carotenes of Fresh and Cooked Spinach in Foodservice Operations
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200708506280440.pdf
Reference12 articles.
1. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables
2. Carotenoid composition in raw and cooked Spanish vegetables
3. Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking
4. Quantification of cis-trans Isomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables
5. Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments
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1. Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose;Journal of Food Safety;2019-10-07
2. Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.);Korean Journal of Food Preservation;2018-10-30
3. True Retention and β-Carotene Contents in 22 Blanched Vegetables;Journal of the Korean Society of Food Science and Nutrition;2016-07-31
4. Effect of domestic processing on bioactive compounds;Phytochemistry Reviews;2007-10-20
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