Journal ArticleDOI
Effects of thermal processing on trans–cis-isomerization of β-carotene in carrot juices and carotene-containing preparations
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TLDR
In this article, the effects of thermal processing (blanching, pasteurization, sterilization) on trans-cis-isomerization of β-carotene in carrot juice produced on pilot plant scale and in bovine serum albumine and lecithine suspensions were studied.About:
This article is published in Food Chemistry.The article was published on 2003-12-01. It has received 187 citations till now. The article focuses on the topics: Carrot juice & Cis trans isomerization.read more
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Carotenoids for ruminants : From forages to dairy products
TL;DR: The color of dairy products highly depends on their carotenoid concentration, suggesting that color may be a promising rapid measurement tool for traceability of feeding conditions.
Journal ArticleDOI
Carotenoids and their isomers: Color pigments in fruits and vegetables
TL;DR: Several carotenoids and their isomers present in different fruits and vegetables along with their concentrations play an important role in protecting cells from oxidation and cellular damages.
Journal ArticleDOI
Natural food pigments and colorants
TL;DR: The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives as discussed by the authors.
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Potential of NIR-FT-Raman spectroscopy in natural carotenoid analysis.
TL;DR: Spectra obtained indicate that the wavenumber location of CC stretching vibrations is mainly influenced both by the length as well as by the terminal substituents of the polyene chain of carotenoids and by their interaction with other plant constituents.
Journal ArticleDOI
The effect of cooking on the phytochemical content of vegetables
TL;DR: It can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited.
References
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Journal ArticleDOI
The exciton model in molecular spectroscopy
TL;DR: In this paper, a summary of the various type cases for molecular dimers, trimers and double and triple molecules in the description of the molecular exciton strong-coupling model is presented.
Book
Biochemistry of lipids, lipoproteins, and membranes
Dennis E. Vance,Jean E. Vance +1 more
TL;DR: This chapter discusses the physical properties and functional Roles of Lipids in Membranes, as well as the Dynamics of Lipoprotein Transport in the Circulatory System.
Journal ArticleDOI
Structure and properties of carotenoids in relation to function.
TL;DR: A role for carotenoids in modifying structure, properties, and stability of cell mem branes, and thus affecting molecular processes associated with these membranes, may be an important aspect of their possible beneficial effects on human health.
Journal ArticleDOI
Dietary Factors That Affect the Bioavailability of Carotenoids
TL;DR: Research into the functional benefits of carotenoids should consider the fact that the bioavailability of beta-carotene in particular is one order of magnitude higher when provided as a pure compound added to foods than when it is present naturally in foods.
Journal ArticleDOI
Biological actions of carotenoids.
TL;DR: In epidemiological studies, the intake of carotenoid‐rich fruits and vegetables has been correlated with protection from some forms of cancer, particularly lung cancer, and serum β‐carotene levels have been associated with a decreased chance of developing lung cancer.
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Occurrence of carotenoid cis-isomers in food : Technological, analytical, and nutritional implications
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