Carotenoids in Certain Citrus Juices
Author: Musahib Ud-Din Khan
Publisher:
Published: 1952
Total Pages: 158
ISBN-13:
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Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) (Band 12)
Author: Lara Etzbach
Publisher: Cuvillier Verlag
Published: 2022-01-10
Total Pages: 168
ISBN-13: 3736965605
DOWNLOAD EBOOKFruits are an important part of a balanced diet because of their high content in vitamins, minerals, dietary fiber, and bioactive compounds. Since the shelf life of fruits is limited due to microbiological, biochemical, and enzymatic reactions, processing and preservation are necessary to ensure food safety and year round availability. The present thesis aimed to investigate the effects of commonly used processing methods for fruit juice and puree production such as thermal pasteurization, alternative pasteurization (HPP, PEF), ultrasonication, and spray drying on the stability of carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck). This thesis reveals the potential of ultrasonication as a homogenization technology that could be applied in the fruit juice industry in combination with pasteurization for the improved production of fruit juices and purees rich in potentially bioavailable carotenoids. Moreover, in comparison to commonly used carrier agents for spray drying, cellobiose showed a high potential for the application as innovative carrier material to obtain fruit juice powders with good physicochemical properties while preserving valuable constituents such as carotenoids.
Citrus Fruit Processing
Author: Zeki Berk
Publisher: Academic Press
Published: 2016-07-05
Total Pages: 332
ISBN-13: 0128031484
DOWNLOAD EBOOKCitrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. Offers completely up-to-date coverage of scientific research on citrus and processing technology Explores all aspects of citrus and its processing, including biochemistry, technology, and health Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition
Carotenoid Esters in Foods
Author: Adriana Z Mercadante
Publisher: Royal Society of Chemistry
Published: 2019-02-19
Total Pages: 488
ISBN-13: 1788012429
DOWNLOAD EBOOKAs the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.
Carotenoids as Colorants and Vitamin A Precursors
Author:
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 982
ISBN-13: 0323139779
DOWNLOAD EBOOKCarotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications presents the application of carotenoids to food and to the feed of animals, poultry, fish, and birds. This book discusses the use of carotenoids in medicine, in the coloring of cosmetic and pharmaceutical products, and their unique role as photoconductors. Organized into 10 chapters, this book begins with an overview of the growing preference for natural-type colors in countries around the world. This text then examines the potential level of use of various carotenoids in a variety of foods. Other chapters consider the types of carotenoids that are added to the diet of aquatic animals, which should be selected according to the species because of varying biosynthetic capabilities and expected final pigment content. This book discusses as well the mechanisms that control the assimilation and absorption of some carotenoids. The final chapter deals with determination of vitamin A value. This book is a valuable resource for industrial chemists and aquaculturists.
Pigments in Fruits and Vegetables
Author: Chunxian Chen
Publisher: Springer
Published: 2015-04-08
Total Pages: 280
ISBN-13: 1493923560
DOWNLOAD EBOOKThis comprehensive treatise provides a systemic and insightful overview of current advances in the biosynthetic genomics/genetics and preventive dietetics of carotenoids, flavonoids and betalains, from a general perspective, and in specific fruits and vegetables as well. Genomics/genetics focuses on what and how enzymatic and regulatory genes are involved in pigment biosynthesis. Dietetics emphasizes how these pigments contribute nutritional/medical benefits to health, prevent diseases, and act as potential nutraceuticals in the diet. The goal is to provide research scientists, nutrition specialists, healthy food advocates, students, and rainbow food (fruit and vegetable) lovers with an integrated resource on the biosynthetic and dietetic mechanisms of these pigments.
Pigments in Fruits
Author: Jeana Gross
Publisher:
Published: 1987
Total Pages: 328
ISBN-13:
DOWNLOAD EBOOKStructure, physicol chemical properties and analitical method, description of the location, biosynthesis of pigments and biochemical changes which occur during early fruit development, maturation and senescence and factors affect these changes; Chlorophylls; Anthocyanins; Carotenoids.
Nutraceutical and Functional Food Components
Author: Charis M. Galanakis
Publisher: Academic Press
Published: 2021-10-24
Total Pages: 633
ISBN-13: 0323850537
DOWNLOAD EBOOKNutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims
Food Carotenoids
Author: Delia B. Rodriguez-Amaya
Publisher: John Wiley & Sons
Published: 2015-11-09
Total Pages: 324
ISBN-13: 1118733304
DOWNLOAD EBOOKCarotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
Innovative Technologies in Beverage Processing
Author: Ingrid Aguilo-Aguayo
Publisher: John Wiley & Sons
Published: 2017-08-07
Total Pages: 338
ISBN-13: 1118929373
DOWNLOAD EBOOKAn in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
