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 69 42. Alam M. Kh., Samsa S., Rana Z. H., Akhtaruzzaman M., Islam Sh. N. Minerals, vitamin C, and effect of thermal processing on carotenoids composition in nine varieties orange-fleshed sweet potato (Ipomoea batatas L.). Journal of Food Composition and Analysis, 2020, no. 92, 103582. https://doi.org/10.1016/j.jfca.2020.103582 43. Kotíková Z., Šulc M., Lachman Ja., Pivec V., Orsák M., Hamouz K. Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing. Food Chemistry, 2016, no. 197, pp. 992–1001. http://dx.doi.org/10.1016/j.foodchem.2015.11.072 44. Stinco C. M., Escudero-Gilete M. L., Heredia F. J., Vicario I. M., Meléndez-Martínez A. J. Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity. Food Research International, 2016, no. 90, pp. 194–204. http://dx.doi.org/10.1016/j.foodres.2016.11.005 45. Abliz A., Liu Ji., Mao L., Yuan F., Gao Ya. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. LWT – Food Science and Technology, 2021, no. 135, 110277. https://doi.org/10.1016/j.lwt.2020.110277 46. Pop R.M., Weesepoel Ya., Socaciu C., Pintea A., Vincken Je.-P., Gruppen H. Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varie- ties. Food Chemistry, 2014, no. 147, pp. 1–9. http://dx.doi.org/10.1016/j.foodchem.2013.09.083 47. Nilova L.P., Malyutenkova S.M. Antioxidant complexes of sea buckthorn (Hippophaë rhamnoides L.) of northwest Russia. Vestnik VGUIT [Proceedings of VSUET], 2021, vol. 83, no. 1, pp. 108–114. (in Russ.). doi:10.20914/2310-1202-2021-1-108-114 48. Al-Yafeai A., Malarski A., Böhm V. Characterization of carotenoids and vitamin E in R. rugosa and R. canina: Comparative analysis. Food Chemistry, 2018, no. 242, pp. 435–442. http://dx.doi.org/10.1016/j.foodchem.2017.09.070 49. Andersson S. C., Rumpunen K., Johansson E., Olsson M. E. Carotenoid content and composi- tion in rose hips (Rosa spp.) during ripening,determination of suitable maturity marker and implica- tions for health promoting food products. Food Chemistry, 2011, no. 128, pp. 689–696. doi:10.1016/j.foodchem.2011.03.088 50. Golovko T.K., Dymova O. V., Lashmanova E.A., Kuzivanova O.A. Content and composition of yellow pigments in the fruits of cloudberries and blueberries in the middle taiga zone of the Europe- an part of Russia. Bulletin of the Samara Scientific Center of the Russian Academy of Sciences [Izvestiya Samarskogo nauchnogo centra Rossijskoj akademii nauk], 2011, vol.13, no. 1(4), pp. 813– 816. (in Russ.) 51. Lashmanova K.A., Kuzivanova O.A., Dymova O.V. Northern berries as a source of carote- noids. Acta Biochimica Polonica, 2012, vol. 59, no. 1, pp. 133–134. жүктеу/скачать 0,82 Mb. Достарыңызбен бөлісу:
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