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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| Materialtyp: | Online |
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| Språk: | engelska |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Länkar: | ONIX_20220506_9783036538174_57 |
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| _version_ | 1869529835472158720 |
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| collection | Directory of Open Access Books |
| description | 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 Food: Between Biosynthesis and Degradation”, consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included. |
| format | Online |
| id | doab-20.500.12854ir-80991 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-809912024-03-28T03:32:14Z Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation Crupi, Pasquale 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 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 Food: Between Biosynthesis and Degradation”, consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included. 2022-05-06T11:20:19Z 2022-05-06T11:20:19Z 2022 book ONIX_20220506_9783036538174_57 9783036538174 9783036538181 https://directory.doabooks.org/handle/20.500.12854/80991 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5332 https://mdpi.com/books/pdfview/book/5332 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3818-1 10.3390/books978-3-0365-3818-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036538174 9783036538181 88 Basel open access |
| spellingShingle | 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 Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title | Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title_full | Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title_fullStr | Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title_full_unstemmed | Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title_short | Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
| title_sort | carotenoids in fresh and processed food between biosynthesis and degradation |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220506_9783036538174_57 |