Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

• Other Authors: Crupi, Pasquale (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: Research & information: general; 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
• Online Access: DOAB: download the publication; DOAB: description of the publication

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 Proces...