Вопросы теории и методологии
Нилова Л.П., Потороко И.Ю
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Каротиноиды в растительных пищевых системах
| Нилова Л.П., Потороко И.Ю.
Каротиноиды в растительных пищевых системах Вестник ЮУрГУ. Серия «Пищевые и биотехнологии». 2021. Т. 9, № 4. С. 54–69 67 10. Frede K. M. Schreinera, S. Baldermanna Light quality-induced changes of carotenoid compo- sition in pak choi Brassica rapa ssp. Chinensis. Journal of Photochemistry & Photobiology, B: Biolo- gy, 2019, no. 193, pp. 18–30. https://doi.org/10.1016/j.jphotobiol.2019.02.001 11. Delgado-Pelayo R., Gallardo-Guerrero L., Hornero-Méndez D. Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. Food Research International, 2014, no. 65, pp. 272–281. http://dx.doi.org/10.1016/j.foodres.2014.03.025 12. Vargas-Murga L., de Rosso V. V., Mercadante A. Z., Olmedilla-Alonso B. Fruits and vegeta- bles in the Brazilian Household Budget Survey (2008–2009): carotenoid content and assessment of individual carotenoid intake. Journal of Food Composition and Analysis, 2016, no. 50, pp. 88–96. http://dx.doi.org/10.1016/j.jfca.2016.05.012 13. Marinova D., Ribarova F. HPLC determination of carotenoids in Bulgarian berries. // Journal of Food Composition and Analysis, 2007, no. 20, pp. 370–374. DOI: 10.1016/j.jfca.2006.09.007 14. Schulz H., Carotenoid Bioavailability from the Food Matrix: Toward Efficient Extraction Procedures. In book: Carotenoids: Nutrition, Analysis, and Technology. Chapter: Carotenoid bioavail- ability from the food matrix: toward efficient extraction procedures, 2016, pp. 191–216. DOI: 10.1002/9781118622223.ch11 15. Polyakov N.E., Leshina T.V. Some aspects of the reactivity of carotenoids. Redox processes and complex formation, Advances in Chemistry, 2006, vol. 75. no. 12, pp. 1175–1192. (in Russ.) 16. Gao Yu., Focsan A.L., Kispert L.D. The effect of polarity of environment on the antioxidant activity of carotenoids, Chemical Physics Letters, 2020, no. 761, 138098. https://doi.org/10.1016/ j.cplett.2020.138098 17. Zhang Zh., Wei Qi., Nie M., Jiang N., Liu Ch., Liu Ch., Li D., Xu L. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli. LWT – Food Science and Technology, 2018, no. 96, pp. 357– 363. https://doi.org/10.1016/j.lwt.2018.05.061 18. Feng L., Wu Ji., Song Ji., Li D., Zhang Zh., Xu Ya., Yang R., Liu Ch., Zhang M. Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing char- acteristics of carrot pulp. LWT - Food Science and Technology, 2021, no. 139, 110576. https://doi.org/10.1016/j.lwt.2020.110576 19. Yao K., McClements D. Ju., Yan Ch., Xiao Jie, Liu H., Chen Zh., Hou X., Cao Yo., Xiao H., Liu X. In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. Food Research International, 2021, no. 141, 110162. https://doi.org/10.1016/j.foodres.2021.110162 20. Lu Yu., Mu K., McClements Ju D., Liang X., Liu Xu., Liu F. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene. Journal of Functional Foods, 2020, no. 71, 104020. https://doi.org/10.1016/j.jff.2020.104020 21. Li, Q., Li T., Liu Ch., Chen Ju., Zhang R., Zhang Z., Dai T., Ju D. McClements Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carote- noid bioaccessibility in raw and cooked tomatoes. Food Research International, 2016, no. 89, pp. 320–329. http://dx.doi.org/10.1016/j.foodres.2016.08.014 22. Bot F., Verkerk R., Mastwijk H., Anese M., Fogliano V., Capuano E. The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix. Food Chemistry, 2018, no. 240, pp. 415–421. http://dx.doi.org/10.1016/j.foodchem.2017.07.102 23. Arscott S.A., Tanumihardjo S. A. Carrots of Many Colors Provide Basic Nutrition and Bioa- vailable Phytochemicals Acting as a Functional Food. Comprehensive reviews in food science and food safety, 2010, vol. 9, pp. 223–239. DOI: 10.1111/j.1541-4337.2009.00103.x 24. Pace B., Capotortoa I., Cefola M., Minasi P., Montemurro N., Carbone V. Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple Polignano carrots stored in modified atmosphere. Journal of Food Composition and Analysis, 2020, no. 86, 103363. https://doi.org/10.1016/j.jfca.2019.103363 25. Li H., Deng Z., Liu R., Loewen S., Tsao R. Ultra-performance liquid chromatographic separa- tion of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding lines. Food Chemistry, 2012, no. 132, pp. 508–517. DOI: 10.1016/j.foodchem.2011.10.017 |