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Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, “Carotenoids in Fresh and Processed F...

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Guardado en:
Formato: Online
Lenguaje:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:
HPLC-DAD-MS
5,6-/5,8-epoxyxanthophylls
elicitors
pheophytins
chlorophylls
vineyard aspect
vineyard topography
vine vigor
heat accumulation
temperature
photosynthetically active radiation
lutein
neoxanthin
β-carotene
carotenoids
traditional food
light-emitting diodes
pulsed electric field
zeaxanthin
flavonoid
carotenoid
salicylic acid
methyl jasmonate
citrus fruit
juice sacs
eugenol
photoprotection
provitamin A
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Acceso en línea:ONIX_20220506_9783036538174_57
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