the carotenoid content of foods with special reference
the carotenoid content of foods with special reference
the carotenoid content of foods with special reference
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iv. Abbreviations and symbols<br />
The following abbreviations and symbols are used in <strong>the</strong> tables<br />
EP<br />
Mst<br />
a-carot<br />
B-carot<br />
3-crvpto<br />
Zeaxanth<br />
RE<br />
Princ method<br />
HPLC<br />
OCC<br />
Ext.ref.<br />
Chr ref.<br />
Ref<br />
QM<br />
NA<br />
ND<br />
tr<br />
Edib!e portion <strong>of</strong> <strong>the</strong> food (if given)<br />
Moisture <strong>content</strong> <strong>of</strong> <strong>the</strong> food (if given)<br />
a-Carotene<br />
B-Carotene<br />
B-Crypto\anthin<br />
Zea\anthin<br />
Retinol equivalents<br />
Principal anaxltical method<br />
High-performance liquid chromLtography<br />
Open column chromatography<br />
Reference to e\traction method<br />
Reference to chromatographic method<br />
Reference number to <strong>the</strong> original<br />
publication in Chapter 7<br />
Quality measure<br />
Not analyzed<br />
Not determined<br />
Trace values<br />
8<br />
[a] B-c-yptoxanthin based on cryptoxanthin values<br />
[b] B-cryptoxanthin = free cryptoxanthin<br />
[c] Estimated from figure<br />
[d] Average <strong>of</strong> values for wild and cultivated varieties<br />
[e] Average -f two cooking methods<br />
[f] Boiled ir ,alted water<br />
[g] Boiled in urisalted water<br />
[p] Impossible to calculate from data provided
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