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Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Quantitation of Carotenoids in Raw and Processed Fruits in Japan
carotenoid fruit phytoene
2009/6/10
To obtain the quantitative and qualitative data available for estimating the intake of carotenoids from fruits in Japan, carotenoids were analyzed with reversed phase high-performance liquid chromatog...
Excitation Relaxation Dynamics of Carotenoids in Solutions and in Photosynthetic Pigment Protein Complexes
Photosynthetic system Carotenoid Excitation relaxation
2009/6/9
Excited state dynamics of carotenoids were investigated to access relationship among molecular structures, dynamics, and energy transfer to chlorophylls in photosynthetic pigment protein complexes. Th...
Quantitation of Carotenoids in Commonly Consumed Vegetables in Japan
vegetable carotene lycopene
2009/5/20
The carotenoid content, potentially an antioxidant, of 70 vegetables in Japan was determined by reversed-phase HPLC. α-Carotene was detected in 55 of 70 vegetable samples; β-carotene, in all 70; lycop...
The Effects of non-Thermal Processing on Carotenoids in Orange Juice
carotenoids pulsed electric field high hydrostatic pressure pasteurisation orange juice
2014/3/10
New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory qual...
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
carotenoids tomatoes varieties ripening HPLC
2014/3/10
The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitt...
Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening
carotenoids carotenoid fatty acid esters ripening
2010/11/23
Changes in carotenoids and their fatty acid esters in banana peel during ripening were investigated using a combination of an alumina column and high-performance liquid chromatography (HPLC).