Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.).

Vista sencilla de ítem
dc.contributorEDIANE 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.
dc.creatorRIBEIRO, E. M. G.
dc.creatorSMIDERLE, L. A. S. M.
dc.creatorCARVALHO, L. M. J. de
dc.creatorCARDOSO, F. S. N.
dc.creatorDEODORO, I. N.
dc.creatorGOMES, P. B.
dc.creatorCARVALHO, J. L. V. de
dc.creatorPACHECO, S.
dc.creatorRAMOS, S.
dc.date2012-10-16T11:11:11Z
dc.date2012-10-16T11:11:11Z
dc.date2012-10-16
dc.date2012
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:08:07Z
dc.identifierIn: 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.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/936742
dc.identifier.urihttp://hdl.handle.net/123456789/374790
dc.languageeng
dc.rightsopenAccess
dc.subjectCozimento
dc.subjectAbóbora
dc.subjectCarotenóide
dc.titleInfluence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.).
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)