Free access
Volume 69, Number 6, November-December 2014
Page(s) 425 - 434
Published online 03 October 2014
  1. Hajare S.N., Saxena S., Kumar S., Wadhawan S., More V., Mishra B.B., Narayan Parte M., Gautam S., Sharma A., Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing, Radiat. Phys. Chem. 79 (2010) 994–1004. [CrossRef]
  2. Jiang Y., Duan X., Joyce D., Zhang Z., Li J., Advances in understanding of enzymatic browning in harvested litchi fruit, Food Chem. 88 (2004) 443–446. [CrossRef]
  3. Wei B., Huang L., Teng J., Jia M., Chemical compositional characterization of ten litchi cultivars, 2011 Int. Conf. on New Technology of Agricultural Engineering (ICAE), Zibo, Chine, 2011.
  4. Chyau C.-C., Ko P.-T., Chang C.-H., Mau J.-L., Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.), Food Chem. 80 (2003) 387–392. [CrossRef]
  5. Lima R.A.Z., Abreu C.M.P. de, Asmar S.A., Corrêa A.D., Santos C.D. de, Embalagens e recobrimento em lichias (Litchi chinensis Sonn.) armazenadas sob condições não controladas, Ciênc. Agrotecnol. 34 (2010) 914–921. [CrossRef]
  6. Martins A.B.G., Lichia, Revi. Bras. Frutic. 27 (2005) 1–4. [CrossRef]
  7. Lee S.K., Kader A.A., Preharvest and postharvest factors influencing vitamin C content of horticultural crop, Postharvest Biol. Technol. 20 (2000) 207–220. [CrossRef]
  8. Queiroz E. de R., Abreu C.M.P. de, Oliveira K. de S., Constituintes químicos das frações de lichia in natura e submetidas à secagem: potencial nutricional dos subprodutos, Rev. Bras. Frutic. 34 (2012) 1174–1179. [CrossRef]
  9. Chang J.-C., Lin T.-S., GA3 increases fruit weight in ‘Yu Her Pau’ litchi, Sci. Hortic. 108 (2006) 442–443. [CrossRef]
  10. Wall M.M., Ascorbic acid and mineral composition of longan (Dimocarpus longan), lychee (Litchi chinensis) and rambutan (Nephelium lappaceum) cultivars grown in Hawaii, J. Food Compos. Anal. 19 (2006) 655–663. [CrossRef]
  11. Charoensiri R., Kongkachuichai R., Suknicom S., Sungpuag P., Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits, Food Chem. 113 (2009) 202–207. [CrossRef]
  12. Anon., Normas analíticas do Instituto Adolfo Lutz, Inst. Adolfo Lutz, São Paulo, Brazil, 2005.
  13. Anon., Official methods of analysis of the Association of Official Analytical Chemists, Assoc. Off. Anal. Chem. (AOAC), Wash., D.C., U.S.A., 1998.
  14. Frary C.D., Johnson R.K., Energia, in: Mahan L.K., Escott-Stump S. (Eds.), Krause: alimentos, nutrição e dietoterapia, Rocca, São Paulo, Brazil, 2005.
  15. Rodriguez-Amaya D.B., Raymundo L.C., Lee T.-C., Simpson K.L., Chichester C.O., Carotenoid changes in ripening Momordica charantia, Ann. Bot. 40 (1976) 615–624.
  16. Pinheiro-Sant'Ana H.M., Stringheta P.C., Brandão S.C.C., Azeredo R.M.C., Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service, Food Chem. 61 (1998) 145–151. [CrossRef]
  17. Campos F.M., Ribeiro S.M.R., Della Lucia C.M., Pinheiro-Sant'Ana H.M., Stringheta P.C., Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables, Quím. Nova 32 (2009) 87–91. [CrossRef]
  18. Pinheiro-Sant'Ana H.M., Guinazi M., Oliveira D.d.S., Della Lucia C.M., Reis B.D.L., Brandão S.C.C., Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection, J. Chromatogr. A. 1218 (2011) 8496–8502. [CrossRef] [PubMed]
  19. Ekholm P., Reinivuo H., Mattila P., Pakkala H., Koponen J., Happonen A., Hellström J., Ovaskainen M.-L., Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland, J. Food Compos. Anal. 20 (2007) 487–495. [CrossRef]
  20. Philippi S.T., Pirâmide dos alimentos: fundamentos básicos da nutrição, Manole, Barueri, Brazil, 2008.
  21. Anon., Reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 1998.
  22. Anon., Dietary Reference Intakes (DRIs): vitamin A, vitamin K, arsenic, boron, cromium, copper, iodine, iron, manganese, molybdenium, nickel, silicon, vanadium and zinc, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 2001.
  23. Anon., Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 2000.
  24. Neog M., Saikia L., Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn.), J. Food Sci. Technol. 47 (2010) 100–104. [CrossRef] [PubMed]
  25. Anon., Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 2005.
  26. Anon., Tabela Brasileira de Composição de Alimentos, Núcleo de Estudos e Pesquisa em Alimentação, NEPA-UNICAMP, Campinas, SP, Brazil, 2011.