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