| dc.creator | Pereira, MR | |
| dc.creator | Amaya-Farfan, J | |
| dc.creator | Rodriguez-Amaya, D | |
| dc.date | 1999 | |
| dc.date | APR | |
| dc.date | 2014-12-02T16:29:56Z | |
| dc.date | 2015-11-26T16:43:21Z | |
| dc.date | 2014-12-02T16:29:56Z | |
| dc.date | 2015-11-26T16:43:21Z | |
| dc.date.accessioned | 2018-03-28T23:28:21Z | |
| dc.date.available | 2018-03-28T23:28:21Z | |
| dc.identifier | Food Control. Elsevier Sci Ltd, v. 10, n. 2, n. 81, n. 85, 1999. | |
| dc.identifier | 0956-7135 | |
| dc.identifier | WOS:000080457000003 | |
| dc.identifier | 10.1016/S0956-7135(98)00160-1 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55426 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/55426 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/55426 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1273559 | |
| dc.description | This work was designed to verify the effective levels of beta-carotene fortification of Brazilian commercial, popular spaghetti brands and assess the nutrient retention after cooking. Total carotenoid contents in the raw dried pasta varied from 0.9 to 5.9 mu g/g. After separating what appeared to be degradation products, however, contents fell to not detectable to 3.8 mu g/g and two brands out of seven ranked below the minimum vitamin A value stated on the label. Cooking did not decrease the total carotenoid content. It is concluded that beta-carotene fortification of dried pasta can be valid, but analytical separation of beta-carotene is necessary to assess the true provitamin A. content. (C) 1999 Elsevier Science Ltd. All rights reserved. | |
| dc.description | 10 | |
| dc.description | 2 | |
| dc.description | 81 | |
| dc.description | 85 | |
| dc.language | en | |
| dc.publisher | Elsevier Sci Ltd | |
| dc.publisher | Oxford | |
| dc.publisher | Inglaterra | |
| dc.relation | Food Control | |
| dc.relation | Food Control | |
| dc.rights | fechado | |
| dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
| dc.source | Web of Science | |
| dc.subject | vitamin A value | |
| dc.subject | beta-carotene fortification | |
| dc.subject | provitamin A retention | |
| dc.subject | Separation | |
| dc.subject | Provitamin | |
| dc.subject | Fruits | |
| dc.subject | Foods | |
| dc.title | beta-Carotene content of Brazilian fortified pasta | |
| dc.type | Artículos de revistas | |
