LEADER 00816nam0-22003011i-450- 001 990000078150403321 035 $a000007815 035 $aFED01000007815 035 $a(Aleph)000007815FED01 035 $a000007815 100 $a20011111d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $aAide-mémoire de mécanique pratique$fArthur Morin. 205 $a4. éd. 210 $aParis$cL. Hachette et C.$d1860 215 $a511 p.$cill.$d23 cm 610 0 $aMeccanica applicata 676 $a620.1 700 1$aMorin,$bArthur$02905 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000078150403321 952 $a13 AR 23 B 22$b1331$fFINBC 959 $aFINBC 996 $aAide mémoire de mécanique pratique$9109079 997 $aUNINA DB $aING01 LEADER 00931nam0-22003491i-450 001 990001847740403321 005 20200306113918.0 010 $a88-8302-104-5 035 $a000184774 035 $aFED01000184774 035 $a(Aleph)000184774FED01 035 $a000184774 100 $a20021010d1999----km-y0itay50------ba 101 0 $aita 102 $aIT 200 1 $a<>lacertidi italiani$fClaudia Corti, Pietro Lo Cascio 210 $aPalermo$cL' Epos$d1999 215 $a87 p.$cill.$d24 cm 225 1 $aMediterraneo$v10 610 0 $aLucertole 676 $a597.95 676 $a597.950945$v23$zita 700 1$aCorti,$bClaudia$081211 701 1$aLo Cascio,$bPietro$081212 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001847740403321 952 $a60 597.950 CORC 1999$b7910$fFAGBC 959 $aFAGBC 996 $aLacertidi italiani$91734446 997 $aUNINA DB $aING01 LEADER 02672nam 2200673z- 450 001 9910566484403321 005 20231214132935.0 035 $a(CKB)5680000000037535 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/80991 035 $a(EXLCZ)995680000000037535 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCarotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (88 p.) 311 $a3-0365-3817-8 311 $a3-0365-3818-6 330 $aCarotenoids 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. 517 $aCarotenoids in Fresh and Processed Food 606 $aResearch & information: general$2bicssc 610 $aHPLC-DAD-MS 610 $a5,6-/5,8-epoxyxanthophylls 610 $aelicitors 610 $apheophytins 610 $achlorophylls 610 $avineyard aspect 610 $avineyard topography 610 $avine vigor 610 $aheat accumulation 610 $atemperature 610 $aphotosynthetically active radiation 610 $alutein 610 $aneoxanthin 610 $a?-carotene 610 $acarotenoids 610 $atraditional food 610 $alight-emitting diodes 610 $apulsed electric field 610 $azeaxanthin 610 $aflavonoid 610 $acarotenoid 610 $asalicylic acid 610 $amethyl jasmonate 610 $acitrus fruit 610 $ajuice sacs 610 $aeugenol 610 $aphotoprotection 610 $aprovitamin A 615 7$aResearch & information: general 700 $aCrupi$b Pasquale$4edt$01309631 702 $aCrupi$b Pasquale$4oth 906 $aBOOK 912 $a9910566484403321 996 $aCarotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation$93029475 997 $aUNINA