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C R C Critical Reviews in Food Science and Nutrition Volume 26, 1987 - Issue 2
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Original Articles

Legume carotenoids

Sachi Sri Kantha Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo, Tokyo, Japan
,
John W. Erdman Jr. Professor of Food Science, Professor of Nutritional Sciences, Department of Food Science, University of Illinois, Urbana, Illinois
&
Kenneth L. Simpson Professor of Food Science and Nutrition, Department of Food Science and Nutrition, University of Rhode Island, Kingston, Rhode Island
Pages 137-155 | Published online: 29 Sep 2009

Citations (8)

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Read on this site (1)

F. M. Clydesdale, Chi‐Tang Ho, C. Y. Lee, N. I. Mondy, R. L. Shewfelt & Ken Lee. (1991) The effects of postharvest treatment and chemical interactions on the bioavailability of ascorbic acid, thiamin, vitamin a, carotenoids, and minerals. Critical Reviews in Food Science and Nutrition 30:6, pages 599-638.
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Articles from other publishers (7)

Muhammad Usman, Waseem Razzaq Khan, Nousheen Yousaf, Seemab Akram, Ghulam Murtaza, Kamziah Abdul Kudus, Allah Ditta, Zamri Rosli, Muhammad Nawaz Rajpar & Mohd Nazre. (2022) Exploring the Phytochemicals and Anti-Cancer Potential of the Members of Fabaceae Family: A Comprehensive Review. Molecules 27:12, pages 3863.
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Elena Villacrés, María Belén Quelal, Edgar Fernández, Grace Garcìa, Gabriela Cueva & Cristina M. Rosell. (2020) Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet. LWT 131, pages 109745.
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Arturo Ramírez-Ordorica, Eduardo Valencia-Cantero, Idolina Flores-Cortez, María Teresa Carrillo-Rayas, Ma. Isabel Cristina Elizarraraz-Anaya, Josaphat Montero-Vargas, Robert Winkler & Lourdes Macías-Rodríguez. (2020) Metabolomic effects of the colonization of Medicago truncatula by the facultative endophyte Arthrobacter agilis UMCV2 in a foliar inoculation system. Scientific Reports 10:1.
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T.K. Girish, V.M. Pratape & U.J.S. Prasada Rao. (2012) Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International 46:1, pages 370-377.
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Rosa Doblado, Henryk Zielinski, Mariusz Piskula, Halina Kozlowska, Rosario Muñoz, Juana Frías & Concepción Vidal-Valverde. (2005) Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity of Vigna sinensis Var. Carilla . Journal of Agricultural and Food Chemistry 53:4, pages 1215-1222.
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John B. HutchingsJohn B. Hutchings. 1999. Food Colour and Appearance. Food Colour and Appearance 367 469 .
John B. HutchingsJohn B. Hutchings. 1994. Food Colour and Appearance. Food Colour and Appearance 367 469 .

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