Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/997537
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dc.contributor.authorCARVALHO, L. M. J. dept_BR
dc.contributor.authorRIBEIRO, E. M. G.pt_BR
dc.contributor.authorCHITCHUMROONCHOKCHAI, C.pt_BR
dc.contributor.authorFAILLA, M. L.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.date.accessioned2014-10-17T11:11:11Zpt_BR
dc.date.available2014-10-17T11:11:11Zpt_BR
dc.date.created2014-10-17pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., 2014, Montreal. Book of abstracts. [S.l.]: IUFoST, 2014. Ref. UP43.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/997537pt_BR
dc.descriptionThe aim of this study was to evaluate the effects of cooking styles on the bioacessibility of BC in pumpkin.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectProvitamina Apt_BR
dc.subjectBetacarotenopt_BR
dc.subjectBioacessibilidadept_BR
dc.titleBioaccessibility of provitamin A carotenoids in orange-fleshed pumpkins using the coupled In vitro digestion/ Caco-2 cell model.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-18T11:11:11Zpt_BR
dc.subject.thesagroAbóborapt_BR
dc.subject.thesagroCarotenóidept_BR
riaa.ainfo.id997537pt_BR
riaa.ainfo.lastupdate2016-02-18pt_BR
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, UFRJ; EDIANE MARIA GOMES RIBEIRO, UFRJ; CHUREEPORN CHITCHUMROONCHOKCHAI, OHIO STATE UNIVERSITY; MARK L. FAILLA, OHIO STATE UNIVERSITY; JOSE LUIZ VIANA DE CARVALHO, CTAA.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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