Assessment of carotenoids in pumpkins after different home cooking conditions.

Assessment of carotenoids in pumpkins after different home cooking conditions.

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.

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Bibliographic Details
Main Authors: 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.
Other Authors: LUCIA MARIA JAEGER DE CARVALHO, UFRJ; LARA DE AZEVEDO SARMET MOREIRA SMIDERLE, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; FLAVIO DE SOUZA NEVES CARDOSO, UFRJ; MARIA GABRIELA BELLO KOBLITZ, UNIRIO.
Format: Separatas biblioteca
Language:English
eng
Published: 2014-09-26
Subjects:Pró-vitamina A, C moschata, Refeições com abóbora, Alfacaroteno, Betacaroteno, Isômeros., Abóbora, Carotenóide.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/995950
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