Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 390-397

  Luterotti, Svjetlana ^a   Marković, Ksenija ^b   Franko, Mladen ^c   Bicanic, Dane ^d   Madžgalj, Azamela ^c   Kljak, Kristina ^e  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF NOVA GORICA   (Slovenia)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Carotenoids; HPLC; Spectrophotometry; Statistical analysis; Tomato products; Yellow maize flours grits

Indexed keywords

CAROTENOIDS; CORRELATION COEFFICIENT; EVALUATION PARAMETERS; HPLC; INTERLABORATORY COMPARISON; MAIZE FLOUR; SOURCES OF UNCERTAINTY; TOMATO PRODUCTS;

FRUITS; QUALITY ASSURANCE; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; STATISTICAL METHODS; STATISTICAL TESTS;

PIGMENTS;

BETA CAROTENE; CAROTENOID; LYCOPENE;

ARTICLE; FLOUR; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; MAIZE; TOMATO; ULTRAVIOLET SPECTROPHOTOMETRY;

CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOUR; LYCOPERSICON ESCULENTUM; SPECTROPHOTOMETRY; ZEA MAYS;

LYCOPERSICON ESCULENTUM; ZEA MAYS;

EID: 84875329435     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.003     Document Type: Article

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