β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea-Reference-Cited by-同舟云学术

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β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea

Published:2023-02-27 Issue:11 Volume:32 Page:1501-1513
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jang Woojin,Lee Chan,Suh Hee-Jae,Lee Jihyun^ORCID

Funder

Ministry of Food and Drug Safety

Chung-Ang University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01285-2.pdf

Reference54 articles.

1. Alothman M, Hogan SA, Hennessy D, Dillon P, Kilcawley KN, O’Donovan M, Tobin J, Fenelon MA, O’Callaghan TF. The “grass-fed” milk story: understanding the impact of pasture feeding on the composition and quality of bovine milk. Foods. 8: 350 (2019)

2. Anunciação PC, Giuffrida D, Murador DC, de Paula Filho GX, Dugo G, Pinheiro-Sant’Ana HM. Identification and quantification of the native carotenoid composition in fruits from the Brazilian Amazon by HPLC–DAD–APCI/MS. Journal of Food Composition and Analysis. 83 (2019)

3. AOAC. Vitamin A in margarine. Spectrophotometric method. p. Association of Official Analytical Chemists; p. 3.

4. Barba AIO, Hurtado MC, Mata MCS, Ruiz VF, Tejada MLSd. Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables. Food Chemistry. 95: 328–336 (2006)

5. Bell T, Alamzad R, Graf BA. Effect of pH on the chemical stability of carotenoids in juice. Proc Nutr Soc. 75(OCE3)(OCE3: Summer Meeting): E94 (2016)

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