02705nam 2200697z- 450 991056648440332120220506(CKB)5680000000037535(oapen)https://directory.doabooks.org/handle/20.500.12854/80991(oapen)doab80991(EXLCZ)99568000000003753520202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCarotenoids in Fresh and Processed Food: Between Biosynthesis and DegradationBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (88 p.)3-0365-3817-8 3-0365-3818-6 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.Carotenoids in Fresh and Processed FoodResearch & information: generalbicssc5,6-/5,8-epoxyxanthophyllscarotenoidcarotenoidschlorophyllscitrus fruitelicitorseugenolflavonoidheat accumulationHPLC-DAD-MSjuice sacslight-emitting diodesluteinmethyl jasmonaten/aneoxanthinpheophytinsphotoprotectionphotosynthetically active radiationprovitamin Apulsed electric fieldsalicylic acidtemperaturetraditional foodvine vigorvineyard aspectvineyard topographyzeaxanthinβ-caroteneResearch & information: generalCrupi Pasqualeedt1309631Crupi PasqualeothBOOK9910566484403321Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation3029475UNINA