Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

• Autore: Crupi Pasquale
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 online resource (88 p.)
• Soggetto topico: Research & information: general
• Soggetto non controllato: 5,6-/5,8-epoxyxanthophylls; carotenoid; carotenoids; chlorophylls; citrus fruit; elicitors; eugenol; flavonoid; heat accumulation; HPLC-DAD-MS; juice sacs; light-emitting diodes; lutein; methyl jasmonate; n/a; neoxanthin; pheophytins; photoprotection; photosynthetically active radiation; provitamin A; pulsed electric field; salicylic acid; temperature; traditional food; vine vigor; vineyard aspect; vineyard topography; zeaxanthin; β-carotene
• Persona (resp. second.): CrupiPasquale
• Sommario/riassunto: 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.
• Altri titoli varianti: Carotenoids in Fresh and Processed Food
• Titolo autorizzato: Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910566484403321
• Lo trovi qui: Univ. Federico II