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Artículo
A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
(Elsevier, 2011-06-15)
We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a model system of food with intricate carotenoid pattern. For this purpose spectroscopic information ...
Artículo
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
(Elsevier, 2011-09)
The color of orange juice influences consumers' choice, hence much importance has been given to the assessment of this attribute for decades. The instrumental measurement of orange juice color can be harnessed for the ...
Artículo
In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements
(Academic Press Inc., 2016)
Tomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual compounds to the antioxidant capacity and assess the existence of interactions. Besides, the applicability ...
Artículo
Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle
(Cambridge University Press, 2015)
Carotenoids are important for human health because of their provitamin A function among other biological actions. Their implication on consumer point of view of cattle products have been widely studied, but very little ...
Artículo
Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
(Elsevier, 2013-10)
Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight ...
Artículo
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
(Elsevier, 2013-05)
The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The ...