Title:	Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.).
Authors:	RIBEIRO, E. M. G. SMIDERLE, L. A. S. M. CARVALHO, L. M. J. de CARDOSO, F. S. N. DEODORO, I. N. GOMES, P. B. CARVALHO, J. L. V. de PACHECO, S. RAMOS, S.
Affiliation:	EDIANE M. G. RIBEIRO, UFRJ; LARA A. S. M. SMIDERLE, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; FLAVIO S. N. CARDOSO, UFRJ; ISABELLA N. DEODORO, UFRJ; PATRÍCIA B. GOMES, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; SIDNEY PACHECO, CTAA; SEMIRAMIS RABELO RAMALHO RAMOS, CPATC.
Date Issued:	2012
Citation:	In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
Thesagro:	Abóbora Carotenóide
Keywords:	Cozimento
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)