Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Autor: Meléndez-Martínez, Antonio J., Böhm, Volker, Borge, Grethe Iren Andersen, Cano, M. Pilar, Fikselová, Martina, Gruskiene, Ruta, Lavelli, Vera, Loizzo, Monica Rosa, Mandic, Anamarija I., Brahm, Paula Mapelli, Mišan, Aleksandra C., Pintea, Adela M., Sereikaité, Jolanta, Vargas-Murga, Liliana, Vlaisavljevic, Sanja S., Vulic, Jelena J., O’Brien, Nora M.

Externí odkaz: https://hdl.handle.net/11250/2984487

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change.

Autor: Meléndez-Martínez AJ; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Böhm V; Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany., Borge GIA; Norwegian Institute of Food, Fisheries and Aquaculture Research, 1431 Ås, Norway., Cano MP; Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain., Fikselová M; Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia., Gruskiene R; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Lavelli V; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy., Loizzo MR; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Brahm PM; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Mišan AČ; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Pintea AM; Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Vargas-Murga L; Biothani, 17451 Sant Feliu de Buixalleu, Spain., Vlaisavljević SS; Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia., Vulić JJ; Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia., O'Brien NM; School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland.

Publikováno v: Annual review of food science and technology [Annu Rev Food Sci Technol] 2021 Mar 25; Vol. 12, pp. 433-460. Date of Electronic Publication: 2021 Jan 19.