Optimization of HPLC quantification of carotenoids in cooked green vegetables—Comparison of analytical and calculated data
- 22 September 2003
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 17 (1) , 37-51
- https://doi.org/10.1016/s0889-1575(03)00100-5
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoidsFood Chemistry, 2002
- Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes)Journal of Food Composition and Analysis, 2000
- Occurrence of Cis Isomers of Provitamins A in Brazilian VegetablesJournal of Agricultural and Food Chemistry, 1998
- Comparisons between Analyzed and Calculated Food Composition Data: Carotenoids, Retinoids, Tocopherols, Tocotrienols, Fat, Fatty Acids, and SterolsJournal of Food Composition and Analysis, 1997
- Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UKFood Chemistry, 1995
- [32] Separation and quantitation of carotenoids in foodsPublished by Elsevier ,1992
- Assessment of the saponification step in the quantitative determination of carotenoids and provitamins AFood Chemistry, 1990
- Calculating the nutrient composition of recipes with computersJournal of the American Dietetic Association, 1989
- Comparisons of methods for calculating retentions of nutrients in cooked foodsJournal of Agricultural and Food Chemistry, 1975