Assessment of carotenoids in pumpkins after different home cooking conditions.
Assessment of carotenoids in pumpkins after different home cooking conditions.
Author(s): CARVALHO, L. M. J. de; SMIDERLE, L. de A. S. M.; CARVALHO, J. L. V. de; CARDOSO, F. de S. N.; KOBLITZ, M. G. B.
Summary: The aim of this study was to assess the total carotenoid, a- and B-carotene, and 9 and 13-Z- B-carotene isomer contents in C. moschata after different cooking processes.
Publication year: 2014
Types of publication: Journal article
Unit: Embrapa Food Technology
Keywords: Abóbora, Alfacaroteno, Betacaroteno, C moschata, Carotenóide, Isômeros, Pró-vitamina A, Refeições com abóbora
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