Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2442-2450

  Hadjal, Thiziri ^a   Dhuique Mayer, Claudie ^b   Madani, Khodir ^a   Dornier, Manuel ^c   Achir, Nawel ^c  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b CIRAD   (France)

^c UMR QUALISUD   (France)

Author keywords

Auroxanthin; cis violaxanthin; Citrus sinensis; Esterification; Fruit juice

Indexed keywords

AUROXANTHIN; CIS-VIOLAXANTHIN; CITRUS SINENSIS; DEGRADATION RATE; KINETIC BEHAVIOUR; NON-LINEAR REGRESSION; SECOND-ORDER MODELS; THERMAL DEGRADATION KINETICS;

BLOOD; DEGRADATION; ESTERIFICATION; ESTERS; FRUIT JUICES; PLANTS (BOTANY);

KINETICS;

ANTHERAXANTIN; BETA CRYPTOXANTHIN; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHINE DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; SWEET ORANGE; THERMAL DEGRADATION KINETICS;

BEVERAGES; CITRUS SINENSIS; HOT TEMPERATURE; KINETICS; PLANT EXTRACTS; XANTHOPHYLLS;

CITRUS SINENSIS;

EID: 84874398018     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.022     Document Type: Article

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