Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Carotenoid degradation"'
Autor:
Kelem Gashu, Chao Song, Arvind Kumar Dubey, Tania Acuña, Moshe Sagi, Nurit Agam, Amnon Bustan, Aaron Fait
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Exploiting consistent differences in radiation and average air temperature between two experimental vineyards (Ramat Negev, RN and Mitzpe Ramon, MR), we examined the impact of climate variations on total carotenoids, redox status, and phenylpropanoid
Externí odkaz:
https://doaj.org/article/9fa8037d95824a3f966b14b7e8fd1a98
Autor:
Narangerel Altangerel, Pei-Cheng Huang, Michael V. Kolomiets, Marlan O. Scully, Philip R. Hemmer
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Improving drought tolerance of crops has become crucial due to the current scenario of rapid climate change. In particular, development of new maize germplasm with increased drought tolerance is viewed as a major breeding goal to ensure sustainable f
Externí odkaz:
https://doaj.org/article/7e5b789d0fa746789076d9a189f43054
Autor:
Lorena Silva Pinho, Priscilla Magalhães de Lima, Samuel Henrique Gomes de Sá, Da Chen, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues, Carmen Sílvia Favaro-Trindade
Publikováno v:
Foods, Vol 11, Iss 17, p 2557 (2022)
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research
Externí odkaz:
https://doaj.org/article/0e12e7687c344157ba37cfacc3642ee3
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100068- (2020)
Vitamin A deficiency (VAD) continues threatening lives of many children and adults in many developing countries. While many strategies such as vitamin A supplementation and food fortification have been put in place, the decrease in VAD still remains
Externí odkaz:
https://doaj.org/article/8781ef4483804c4d9638c5e04495ec81
Autor:
Smith G. Nkhata
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05173- (2020)
Provitamin A biofortified maize is promoted in developing country to curb vitamin A deficiency. To determine the provitamin A carotenoid content of fresh and stored biofortified maize requires analytical techniques that are affordable by the targeted
Externí odkaz:
https://doaj.org/article/16c7d8de75b24cf08806af73c1810b28
Autor:
Siva Ramamoorthy, Leepica Kapoor
Publikováno v:
Journal of Biotechnology. 338:40-51
Bixin is an apocarotenoid derived from Bixa orellana L. well known as a food colorant along with its numerous industrial and therapeutic applications. With the current surge in usage of natural products, bixin has contributed immensely to the world c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85d145204c7dffba56e3f4946a75c40e
https://doi.org/10.1016/j.jbiotec.2021.07.007
https://doi.org/10.1016/j.jbiotec.2021.07.007
Autor:
Michael V. Kolomiets, Narangerel Altangerel, Marlan O. Scully, Pei-Cheng Huang, Philip R. Hemmer
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Frontiers in Plant Science
Frontiers in Plant Science
Improving drought tolerance of crops has become crucial due to the current scenario of rapid climate change. In particular, development of new maize germplasm with increased drought tolerance is viewed as a major breeding goal to ensure sustainable f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6338b30ee31c5dc579662b9c032345e7
https://doi.org/10.3389/fpls.2021.621711
https://doi.org/10.3389/fpls.2021.621711
Publikováno v:
Journal of Food Engineering. 263:63-69
Effects of high pressure homogenization (HPH) on physical stability and carotenoid degradation kinetics of carrot beverage during storage were investigated. Different pressure (60 MPa, 120 MPa and 180 MPa), passes (1 and 3 passes) and inlet temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b5f7cb4d4ae0b858cbd4f169b05322f
https://doi.org/10.1016/j.jfoodeng.2019.05.034
https://doi.org/10.1016/j.jfoodeng.2019.05.034
Publikováno v:
Journal of Food Engineering. 263:398-408
The impact of the powder particle structure of spray dried and freeze dried carotenoid rich carrot concentrate powders on their oxidation stability and color was investigated. Depending on particle morphology (size distribution, porosity) and type of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::998a65a7ae37e620a43bc7296d9d1385
https://doi.org/10.1016/j.jfoodeng.2019.07.025
https://doi.org/10.1016/j.jfoodeng.2019.07.025
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