Chemical composition, functional properties and processing of carrot—a review

By K. D. Sharma, Swati Karki, N. S. Thakur, S. Attri. Journal of food science and technology, 2012

711 citations recorded by the source corpus.

Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Food Science

View Paper: https://www.semanticscholar.org/paper/160330ab9cc756ddfb1435a158971da7b39c5460

Citations in the corpus

• Food Wastes as a Potential new Source for Edible Insect Mass Production for Food and Feed: A review (2019, neutral): “5%), vitamins (A, β-carotene, E, K1, B1, B2, B3, B5, B6, B7, B9, C), minerals and inorganics (Na, K, Ca, Mg, P, Fe, Cu, Zn, In, Mn, Cr, Se, Ni, Hg, As, Cd, Pb), carbohydrates (fructose, glucose, sucrose, hexoses, pentoses, uronic acids, cellulose, lignin), saturated fatty acids (C16:0, C18:0), monou”