Title:	Assessment of carotenoids in pumpkins after different home cooking conditions.
Authors:	CARVALHO, L. M. J. de SMIDERLE, L. de A. S. M. CARVALHO, J. L. V. de CARDOSO, F. de S. N. KOBLITZ, M. G. B.
Affiliation:	LUCIA MARIA JAEGER DE CARVALHO, UFRJ; LARA DE AZEVEDO SARMET MOREIRA SMIDERLE, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; FLAVIO DE SOUZA NEVES CARDOSO, UFRJ; MARIA GABRIELA BELLO KOBLITZ, UNIRIO.
Date Issued:	2014
Citation:	Food Science and Technology, Campinas, v. 34, n. 2, p. 365-370, abr./jun. 2014.
Description:	The aim of this study was to assess the total carotenoid, a- and B-carotene, and 9 and 13-Z- B-carotene isomer contents in C. moschata after different cooking processes.
Thesagro:	Abóbora Carotenóide
Keywords:	Pró-vitamina A C moschata Refeições com abóbora Alfacaroteno Betacaroteno Isômeros
DOI:	10.1590/fst.2014.0058
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)