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Orange, red, yellow, and dark-green vegetables serve as important sources of a number of dietary bioactive phytochemicals, vitamins, and minerals, including 3 of 4 fat-soluble vitamins (FSVs): vitamin...
Orange, red, yellow, and dark-green vegetables serve as important sources of a number of dietary bioactive phytochemicals, vitamins, and minerals, including 3 of 4 fat-soluble vitamins (FSVs): vitamin...
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and s...
The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TM...
The aim of this study is to compare the production of biomass enriched with carotenoids and ergosterol by yeast strain Rhodotorula glutinis CCY 20-2-26 grown under optimal growth conditions and in the...
Retentate, highly pigmented pulp, from red colored Star Ruby grapefruit juice was placed in glass test tubes and stored in a refrigerated locker at 4.5°C for 8 weeks. The effect of light exposure (Coo...
We investigated the carotenoid composition of thirteen types of Capsicum annuum fruit at full maturity and discussed the ratio of β-carotene to capsanthin. Among the thirteen types examined, “Cherry s...
The influence of the light on the carotenogenesis in 6 strains (ATCC 24202, ATCC 24203, ATCC 24228, ATCC 24229, ATCC 24261 and NRRL Y-10921) of Xanthophyllomyces dendrorhous (formerly Phaffia rhodozym...

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