Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

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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Crupi, Pasquale
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (88 p.)
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spelling Crupi, Pasquale edt
Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
Carotenoids in Fresh and Processed Food
Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
1 electronic resource (88 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Research & information: general bicssc
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
3-0365-3817-8
3-0365-3818-6
Crupi, Pasquale oth
language English
format eBook
author2 Crupi, Pasquale
author_facet Crupi, Pasquale
author2_variant p c pc
author2_role Sonstige
title Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
spellingShingle 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_auth Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
title_alt Carotenoids in Fresh and Processed Food
title_new Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
title_sort carotenoids in fresh and processed food: between biosynthesis and degradation
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2022
physical 1 electronic resource (88 p.)
isbn 3-0365-3817-8
3-0365-3818-6
illustrated Not Illustrated
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is_hierarchy_title Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
author2_original_writing_str_mv noLinkedField
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