Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

Food Research International

Volumn 44, Issue 7, 2011, Pages 2377-2384

  Rojas Garbanzo, Carolina ^a   Pérez, Ana M ^a   Bustos Carmona, Jairol ^b   Vaillant, Fabrice ^c  

^a Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^c CIRAD   (France)

Author keywords

Bactris gasipaes; Carotenoids; Peach palm; Provitamin A; Retinol equivalents; Thermal treatment

Indexed keywords

BACTRIS GASIPAES; CAROTENOIDS; PEACH PALM; PROVITAMIN A; RETINOL EQUIVALENT;

FRUITS;

PIGMENTS;

BACTRIS GASIPAES; PRUNUS PERSICA;

EID: 79959948867     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.045     Document Type: Article

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