ArticleFoods (Basel, Switzerland)2015
α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash "Type Butternut".
Article in Foods (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Foods (Basel, Switzerland) · 2024Article
- Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity.Nutrients · 2021Review
- Recent Advances in Studies on the Therapeutic Potential of Dietary Carotenoids in Neurodegenerative Diseases.Oxidative medicine and cellular longevity · 2018Review
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Authors and funding
2 authors.
Funding
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Abstract
Winter squash "type butternut" is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality is not optimum for consumption. The objective of this study was to quantify the content of α-carotene, β-carotene, color and dry matter in the pulp of raw and microwave-cooked winter squash "type butternut" (variety CosmoF1) in three states of commercial maturity. Immature, mature, and very mature fruit, defined at the time of the harvest by the percentage of orange peel and green stalk, were evaluated. The highest concentration of carotenes (α-carotene + β-carotene) in mg.100 g
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