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Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition
(Academic Press Inc. Elsevier B.V., 2008-09-01)
This article updates the Brazilian database on food carotenoids. Emphasis is on carotenoids that have been demonstrated important to human health: alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, lutein and ...
Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition
(Academic Press Inc. Elsevier B.V., 2008-09-01)
This article updates the Brazilian database on food carotenoids. Emphasis is on carotenoids that have been demonstrated important to human health: alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, lutein and ...
Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition
(Academic Press Inc. Elsevier B.V., 2014)
Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC
(Elsevier B.V., 2005-01-01)
The carotenoid composition of Brazilian Valencia orange juice was determined by open column chromatography (OCC) and high-performance liquid chromatography. Carotenoid pigments were extracted using acetone and saponified ...
Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC
(Elsevier B.V., 2005-01-01)
The carotenoid composition of Brazilian Valencia orange juice was determined by open column chromatography (OCC) and high-performance liquid chromatography. Carotenoid pigments were extracted using acetone and saponified ...
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...