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 63 13. Marinova, D. HPLC determination of carotenoids in Bulgarian berries / D. Marinova, F. Ribarova // Journal of Food Composition and Analysis. – 2007. – № 20. – Р. 370–374. DOI: 10.1016/j.jfca.2006.09.007 14. Schulz, H. Carotenoid Bioavailability from the Food Matrix: Toward Efficient Extraction Procedures / H. Schulz // In book: Carotenoids: Nutrition, Analysis, and Technology Chapter: Carote- noid bioavailability from the food matrix: toward efficient extraction procedures. – 2016. – Р. 191– 216. DOI: 10.1002/9781118622223.ch11 15. Поляков, Н.Э. Некоторые аспекты реакционной способности каротиноидов. Окисли- тельно-восстановительные процессы и комплексообразование / Н.Э. Поляков, Т.В. Лешина // Успехи химии, 2006. – Т. 75, № 12. – С. 1175–1192. 16. Gao, Yu. The effect of polarity of environment on the antioxidant activity of carotenoids / Yu. Gao, A.L. Focsan, L.D. Kispert // Chemical Physics Letters. – 2020 – № 761. – 138098. https://doi.org/10.1016/j.cplett.2020.138098 17. Zhang, Zh. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli / Zh. Zhang, Qi. Wei, M. Nie, N. Jiang, Ch. Liu, Ch. Liu, D. Li, L. Xu // LWT – Food Science and Technology. – 2018. – № 96. – Р. 357–363. https://doi.org/10.1016/j.lwt.2018.05.061 18. Feng, L. Effect of particle size distribution on the carotenoids release, physicochemical prop- erties and 3D printing characteristics of carrot pulp / L. Feng, Ji. Wu, Ji. Song, D. Li, Zh. Zhang, Ya. Xu, R. Yang, Ch. Liu, M. Zhang // LWT – Food Science and Technology. – 2021. – № 139. – 110576. https://doi.org/10.1016/j.lwt.2020.110576 19. Yao, K. In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegeta- bles using excipient nanoemulsions: Impact of lipid content / K. Yao, D. Ju. McClements, Ch. Yan, Jie Xiao, H. Liu, Zh. Chen, X. Hou, Yo. Cao, H. Xiao, X. Liu // Food Research International. – 2021. – № 141. – 110162. https://doi.org/10.1016/j.foodres.2021.110162 20. Lu, Yu. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene / Yu. Lu, K. Mu, D. Ju. McClements, X. Liang, Xu. Liu, F. Liu // Journal of Functional Foods. – 2020. – № 71. – 104020. https://doi.org/10.1016/j.jff.2020.104020 21. Li, Q. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified ol- ive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes / Q. Li, T. Li, Ch. Liu, Ju. Chen, R. Zhang, Z. Zhang, T. Dai, D. Ju. McClements // Food Research International. – 2016. –№ 89. – Р. 320–329. http://dx.doi.org/10.1016/j.foodres.2016.08.014 22. Bot, F. The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix / F. Bot, R. Verkerk, H. Mastwijk, M. Anese, V. Fogliano, E. Capuano // Food Chemistry. – 2018. – № 240. – Р. 415–421. http://dx.doi.org/10.1016/j.foodchem.2017.07.102 23. Arscott, S.A. Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food / S.A. Arscott, S.A. Tanumihardjo // Comprehensive reviews in food sci- ence and food safety, 2010. – V. 9. – Р. 223–239. DOI: 10.1111/j.1541-4337.2009.00103.x 24. Pace, B. Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple Polignano carrots stored in modified atmosphere / B. Pace, I. Capotortoa, M. Cefola, P. Minasi, N. Montemurro, V. Carbone // Journal of Food Composition and Analysis. – 2020. – № 86. – 103363. https://doi.org/10.1016/j.jfca.2019.103363 25. Li, H. Ultra-performance liquid chromatographic separation of geometric isomers of carote- noids and antioxidant activities of 20 tomato cultivars and breeding lines / H. Li, Z. Deng, R. Liu, S. Loewen, R. Tsao // Food Chemistry. – 2012. – № 132. – Р. 508–517. doi:10.1016/j.foodchem. 2011.10.017 26. Choi, S. H. Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties / S. H. Choi, D.-S. Kim, N. Kozukue, H.-Je. Kim, Yo. Nishitani, M. Mizuno, C. E. Levin, M. Friedman // Journal of Food Composition and Analysis. – 2014. – № 34. – Р. 115–127. http://dx.doi.org/10.1016/j.jfca.2014.03.005 27. Delia, B. Rodriguez-Amaya. A guide to carotenoid analysis in foods: Doctoral Thesis / B. De- lia Brasil, 2001. – 64 р. |