메뉴 건너뛰기




Volumn 24, Issue 6, 2011, Pages 757-759

Pigments in your food

Author keywords

Anthocyanins; Antioxidants; Carotenoids; Chlorophylls; Colorants; Food analysis; Food composition; Food pigments

Indexed keywords


EID: 80052281777     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.07.001     Document Type: Note
Times cited : (13)

References (23)
  • 1
    • 80052295983 scopus 로고    scopus 로고
    • Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.009
    • Aparicio-Ruiz, R., Mínguez-Mosquera, M.I., Gandul-Rojas, B. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.009.
    • Aparicio-Ruiz, R.1    Mínguez-Mosquera, M.I.2    Gandul-Rojas, B.3
  • 2
    • 80052296555 scopus 로고    scopus 로고
    • Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers
    • 24, in press. doi:10.1016/j.jfca.2011.03.006
    • Burmeister, A., Bondiek, S., Apel, L., Kühne, C., Hillebrand, S., Fleischmann, P. Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.006.
    • Journal of Food Composition and Analysis
    • Burmeister, A.1    Bondiek, S.2    Apel, L.3    Kühne, C.4    Hillebrand, S.5    Fleischmann, P.6
  • 3
    • 80052294640 scopus 로고    scopus 로고
    • Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel), produced in solar salterns from Saint-Armel (France)
    • 24, in press. doi:10.1016/j.jfca.2011.03.005
    • Donadio, C., Bialecki, A., Valla, A., Dufossé, L. Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel), produced in solar salterns from Saint-Armel (France). Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.005.
    • Journal of Food Composition and Analysis
    • Donadio, C.1    Bialecki, A.2    Valla, A.3    Dufossé, L.4
  • 5
    • 23144453757 scopus 로고    scopus 로고
    • Third International Congress on Pigments in Food
    • Dufossé L. Third International Congress on Pigments in Food. Food Research International 2005, 38:831-832.
    • (2005) Food Research International , vol.38 , pp. 831-832
    • Dufossé, L.1
  • 6
    • 80052303163 scopus 로고    scopus 로고
    • Metabolism of carotenoid degradation in leaves of Camellia sinensis - functional and biochemical modifications
    • 24, in press. doi:10.1016/j.jfca.2011.03.017
    • Felfe, C., Schemainda, M., Baldermann, S., Watanabe, N., Fleischmann, P. Metabolism of carotenoid degradation in leaves of Camellia sinensis - functional and biochemical modifications. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.017.
    • Journal of Food Composition and Analysis
    • Felfe, C.1    Schemainda, M.2    Baldermann, S.3    Watanabe, N.4    Fleischmann, P.5
  • 7
    • 80052298391 scopus 로고    scopus 로고
    • DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening
    • 24, in press. doi:10.1016/j.jfca.2011.05.003
    • Fernandez-Orozco, R., Roca, M., Gandul-Rojas, B., Gallardo-Guerrero, L. DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.05.003.
    • Journal of Food Composition and Analysis
    • Fernandez-Orozco, R.1    Roca, M.2    Gandul-Rojas, B.3    Gallardo-Guerrero, L.4
  • 10
    • 80052285783 scopus 로고    scopus 로고
    • Industrially viable processes for synthesis of biologically active hydroxycarotenoids commonly found in fruits and vegetables
    • 24, in press. doi:10.1016/j.jfca.2011.02.005
    • Khachik, F. Industrially viable processes for synthesis of biologically active hydroxycarotenoids commonly found in fruits and vegetables. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.02.005.
    • Journal of Food Composition and Analysis
    • Khachik, F.1
  • 12
    • 80052292785 scopus 로고    scopus 로고
    • Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley
    • 24, in press, doi:10.1016/j.jfca.2011.03.003
    • Lemut, M.S., Trost, K., Sivilotti, P., Vrhovsek, U. Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.003.
    • Journal of Food Composition and Analysis
    • Lemut, M.S.1    Trost, K.2    Sivilotti, P.3    Vrhovsek, U.4
  • 15
    • 80052282740 scopus 로고    scopus 로고
    • Anthocyanin-betacyanin fingerprinting and detection of synthetic red pigment adulteration, for red fruit juice quality and authenticity control by HPLC
    • doi:10.1016/j.jfca.2011.03.012
    • Obón, J.M., Díaz-García, M.C., Castellar, M.R. Anthocyanin-betacyanin fingerprinting and detection of synthetic red pigment adulteration, for red fruit juice quality and authenticity control by HPLC. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.012.
    • Journal of Food Composition and Analysis, 24, in press.
    • Obón, J.M.1    Díaz-García, M.C.2    Castellar, M.R.3
  • 16
    • 80052278949 scopus 로고    scopus 로고
    • Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
    • 24, in press. doi:10.1016/j.jfca.2011.01.003
    • Pala, Ç.U., Toklucu, A.K. Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.01.003.
    • Journal of Food Composition and Analysis
    • Pala, Ç.U.1    Toklucu, A.K.2
  • 18
    • 80052289267 scopus 로고    scopus 로고
    • Xanthophylls protect against induced oxidation in cultured human retinal pigment epithelial cells
    • 24, in press. doi:10.1016/j.jfca.2011.03.007
    • Pintea, A., Ruginǎ, D.O., Pop, R., Bunea, A., Socaciu, C. Xanthophylls protect against induced oxidation in cultured human retinal pigment epithelial cells. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.007.
    • Journal of Food Composition and Analysis
    • Pintea, A.1    Ruginǎ, D.O.2    Pop, R.3    Bunea, A.4    Socaciu, C.5
  • 19
    • 80052299182 scopus 로고    scopus 로고
    • Levels of lipochromes and other bioactives in virgin olive oil from new olive germplasm
    • 24, in press. doi:10.1016/j.jfca.2011.02.004
    • Ranalli, A., Contento, S., Di Simone, G. Levels of lipochromes and other bioactives in virgin olive oil from new olive germplasm. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.02.004.
    • Journal of Food Composition and Analysis
    • Ranalli, A.1    Contento, S.2    Di Simone, G.3
  • 20
    • 80052293125 scopus 로고    scopus 로고
    • Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
    • 24, in press. doi:10.1016/j.jfca.2011.03.015
    • Rogez, H., Pompeu, D.R., Akwie, S.N.T., Larondelle, Y. Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.015.
    • Journal of Food Composition and Analysis
    • Rogez, H.1    Pompeu, D.R.2    Akwie, S.N.T.3    Larondelle, Y.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.