Effect of domestic cooking methods on egg yolk xanthophylls

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 51, 2012, Pages 12547-12552

  Nimalaratne, Chamila ^a   Lopes Lutz, Daise ^a   Schieber, Andreas ^a,b   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

domestic cooking methods; egg yolk; LC (APCI) MS MS; xanthophylls

Indexed keywords

AGE-RELATED MACULAR DEGENERATION; BIOACTIVE COMPOUNDS; CANTHAXANTHIN; CAROTENOIC ACIDS; COOKING METHODS; DIETARY INTAKES; EGG YOLKS; ETHYL ESTERS; LC-(APCI)-MS/MS; XANTHOPHYLLS; ZEAXANTHIN;

CANTHAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CHEMISTRY; COOKING; EGG YOLK; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; TANDEM MASS SPECTROMETRY;

CANTHAXANTHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; EGG YOLK; HOT TEMPERATURE; LUTEIN; MICROWAVES; TANDEM MASS SPECTROMETRY; XANTHOPHYLLS;

EID: 84871545418     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303828n     Document Type: Article

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