Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Author:

Aparicio-Ruiz Ramón,Mínguez-Mosquera Mª Isabel,Gandul-Rojas Beatriz

Funder

FEDER (CE)

Junta de Andalucía

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Kinetic study of beta-carotene and lutein degradation in oils during heat treatment;Achir;European Journal of Lipid Science and Technology,2010

2. Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables;Aman;Food Chemistry,2005

3. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2010

4. Macular pigment and age related macular degeneration;Beatty;British Journal of Ophthalmology,1999

5. Digestion and absorption of olive oil;Bermúdez;Grasas y Aceites,2004

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