Changes in carotenoids during processing and storage of pumpkin puree

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 195-202

  Provesi, João Gustavo ^a   Dias, Carolinne Odebrecht ^a   Amante, Edna Regina ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Carotenoids; Processing; Pumpkin puree; Stability; Storage

Indexed keywords

CAROTENOIDS; CIS-ISOMERS; CUCURBITA MAXIMA; CUCURBITA MOSCHATA; ISOMERISATION; LOW CONCENTRATIONS; PHOTODIODE ARRAY DETECTORS; PUMPKIN PUREE; STERILISATION; STORAGE; VITAMIN A;

ISOMERS; LIQUID CHROMATOGRAPHY;

STABILITY;

ALPHA CAROTENE; ALPHA CRYPTOXANTHIN; BETA CAROTENE; CAROTENOID; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN; ZETA CAROTENE;

ARTICLE; CIS ISOMER; CONTROLLED STUDY; COOKING; ENZYME ANALYSIS; ENZYME STABILITY; FOOD PROCESSING; FOOD STORAGE; ISOMERIZATION; LIQUID CHROMATOGRAPHY; NONHUMAN; NUTRIENT CONTENT; PUMPKIN; TRANS ISOMER; VARIETAS;

CUCURBITA; CUCURBITA MAXIMA; CUCURBITA MOSCHATA;

EID: 79954418064     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.027     Document Type: Article

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