Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

• अन्य लेखक: Crupi, Pasquale (संपादक)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• भाषा: अंग्रेज़ी
• प्रकाशित: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• विषय: 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
• ऑनलाइन पहुंच: 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...