Effects of freezing and canning of papaya slices on their carotenoid composition
- 1 July 1996
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 202 (4) , 279-284
- https://doi.org/10.1007/bf01206097
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing MethodJournal of Agricultural and Food Chemistry, 1994
- HPLC separation of chlorophyll and carotenoid pigments of four kiwifruit cultivarsJournal of Agricultural and Food Chemistry, 1991
- Separation, identification, and quantification of the major carotenoids in extracts of apricots, peaches, cantaloupe, and pink grapefruit by liquid chromatographyJournal of Agricultural and Food Chemistry, 1989
- Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatographyJournal of Agricultural and Food Chemistry, 1986
- Increased green and yellow vegetable intake and lowered cancer deaths in an elderly populationThe American Journal of Clinical Nutrition, 1985
- Retinoids and CancerPublished by Elsevier ,1984
- Stability of carotenoids in freeze dried papaya (Carica papaya)International Journal of Food Science & Technology, 1983
- Can dietary beta-carotene materially reduce human cancer rates?Nature, 1981
- PAPAYA PUREE AND CONCENTRATE: CHANGES IN ASCORBIC ACID, CAROTENOIDS AND SENSORY QUALITY DURING PROCESSINGJournal of Food Science, 1975
- Comparison of the Carotenoids in Yellow-and Red-fleshed Carica papayaNature, 1964