Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition-Reference-Cited by-同舟云学术

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Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition

Published:2022-09-02 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wang Yanqi¹,Yang Feilong¹,Liu Ting¹,Zhao Chengying¹²^ORCID,Gu Fengying¹,Du Hengjun³,Wang Feng¹⁴,Zheng Jinkai¹²^ORCID,Xiao Hang³^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

3. Department of Food Science, University of Massachusetts, Amherst, MA, United States

4. College of Biochemical Engineering, Beijing Union University, Beijing, China

Funder

National Natural Science Foundation of China

National Nature Science Foundation of China

CHENGUANG Biotech Group Co., Ltd.

Elite Youth Program from Chinese Academy of Agricultural Sciences

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2115002

Reference114 articles.

1. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

2. Lycopene: A Critical Review of Digestion, Absorption, Metabolism, and Excretion

3. Factors influencing micronutrient bioavailability in biofortified crops

4. Bioavailability of a natural isomer mixture compared with synthetic all-trans beta-carotene in human serum

5. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

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