A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs
Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …
same time they require safer, more nutritious and healthier products. Color is one of the most …
[HTML][HTML] Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil
This study aimed to quantify the levels of resveratrol, coumarin, and other bioactives in pulps
and by-products of twelve tropical fruits from Brazil obtained during pulp production process …
and by-products of twelve tropical fruits from Brazil obtained during pulp production process …
Carotenoids and their isomers: color pigments in fruits and vegetables
Fruits and vegetables are colorful pigment-containing food sources. Owing to their nutritional
benefits and phytochemicals, they are considered as 'functional food ingredients' …
benefits and phytochemicals, they are considered as 'functional food ingredients' …
[КНИГА][B] Postharvest biology and technology for preserving fruit quality
Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …
mankind's. Once we moved past mere survival, the goal of postharvest preservation …
Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods
A Figiel - Journal of food engineering, 2010 - Elsevier
Beetroot cubes were dehydrated by convective drying in hot air at 60° C and by the
combination of convective pre-drying (CPD) until moisture content 1.6, 0.6 or 0.27 kg/kg db …
combination of convective pre-drying (CPD) until moisture content 1.6, 0.6 or 0.27 kg/kg db …
Edible halophytes of the Mediterranean basin: Potential candidates for novel food products
Background Recent trends in the food science industry and consumers' preferences for
diversified diets suggest the consumption of wild greens not only as diet complements but …
diversified diets suggest the consumption of wild greens not only as diet complements but …
Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries
D Žnidarčič, D Ban, H Šircelj - Food chemistry, 2011 - Elsevier
Major chloroplast pigments in five leafy vegetables (chicory-Cichorium intybus,
cv.'Anivip'and cv.'Monivip', dandelion-Taraxacum officinale, garden rocket-Eruca sativa and …
cv.'Anivip'and cv.'Monivip', dandelion-Taraxacum officinale, garden rocket-Eruca sativa and …
Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices
Background Recently, there is an increasing market trend for innovative functional/power
foods and dietary supplements from natural compounds. Therefore the evaluation of …
foods and dietary supplements from natural compounds. Therefore the evaluation of …
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and …
L Vervoort, I Van der Plancken, T Grauwet… - Innovative Food Science …, 2011 - Elsevier
The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild
pasteurization of orange juice was compared on a fair basis, using processing conditions …
pasteurization of orange juice was compared on a fair basis, using processing conditions …