Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process-Reference-Cited by-同舟云学术

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Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process

Published:2013-06-27 Issue:3 Volume:68 Page:241-246
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Fratianni Alessandra,Albanese Donatella,Mignogna Rossella,Cinquanta Luciano,Panfili Gianfranco,Di Matteo Marisa

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-013-0369-6.pdf

Reference29 articles.

1. Rodriguez-Amaya DB (2010) Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids - A review. J Food Comp Anal 23:726–740

2. Piga A, Poiana M, Pinna I, Agabbio M, Mincione A (2004) Drying performance of five Italian apricot cultivars. Sci Aliments 24:247–259

3. Karabulut I, Topcu A, Durana A, Turanb S, Ozturk B (2007) Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.). Lebensm Wiss Technol 40:753–758

4. Madrau MA, Piscopo A, Sanguinetti AM, Del Caro A, Poiana M, Romeo FV, Piga A (2009) Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur Food Res Tech 228:441–448

5. Schieber A, Carle R (2005) Occurrence of carotenoid cis-isomers in food: technological, analytical, and nutritional implications. Trends Food Sci Tech 16:416–422

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