Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos

Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of β-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cook...

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Detaylı Bibliyografya
Yayımlandı:Molecules
Asıl Yazarlar: Elizalde-González, María P., Hernández-Ogarcía, Socorro G.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2007
Konular:
Communication
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6149108/
https://ncbi.nlm.nih.gov/pubmed/17960090
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/12081829
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