Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation
Source abstract
Abstract
Currently, there is a general trend in food science to link food and health in line with consumers’ concern about what is in their food and how what they eat can promote well-being [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Antioxidant Activity and Oxidative Stress · Biochemical Analysis and Sensing Techniques · Tea Polyphenols and Effects
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, P.zza Giulio Cesare, 70124 Bari, Italy
References (9)
Show source-provided references
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2. A comprehensive review on carotenoids in foods and feeds: Status quo, applications, patents, and research needs
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6. Carotenoid and Chlorophyll derived compounds in some wine grapes grown in Apulian region10.1111/j.1750-3841.2010.01564.x ↗
7. Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia10.1021/jf100564v ↗
8. Asproudi, A., Petrozziello, M., Cavalletto, S., Ferrandino, A., Mania, E., and Guidoni, S. (2020). Bunch Microclimate Affects Carotenoids Evolution in cv. Nebbiolo (V. vinifera L.). Appl. Sci., 10.10.3390/app10113846 ↗
9. Crupi, P., Santamaria, M., Vallejo, F., Tomás-Barberán, F.A., Masi, G., Caputo, A.R., Battista, F., and Tarricone, L. (2020). How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes. Appl. Sci., 10.10.3390/app10103369 ↗