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You searched for: Journal name International journal of food science & technology Remove constraint Journal name: International journal of food science & technology Subject beta-carotene Remove constraint Subject: beta-carotene Subject term color Remove constraint Subject term: color Text availability Citation in PubAg Remove constraint Text availability: Citation in PubAg
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1. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

Author:
Hoang V. Chuyen; Minh H. Nguyen; Paul D. Roach; John B. Golding; Sophie E. Parks
Source:
International journal of food science & technology 2015 v.50 no.3 pp. 567-577
ISSN:
0950-5423
Subject:
Momordica cochinchinensis; antioxidants; beta-carotene; bioactive properties; color; enzyme activity; flavonoids; lycopene; nutrient content; oils; phenolic compounds; trypsin inhibitors; vines; South East Asia
Abstract:
... Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South‐East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and β‐carotene. Carotenoids and other identified bioactives from this fruit including phenolics, ...
DOI:
10.1111/ijfs.12721

2. Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage

Author:
Suna Kim; Jihyun Park; BoKyung Moon
Source:
International journal of food science & technology 2015 v.50 no.8 pp. 1847-1854
ISSN:
0950-5423
Subject:
Capsicum annuum; ascorbic acid; beta-carotene; capsanthin; chewiness; color; consumer preferences; flavor; hardness; lutein; odors; paprika; phytopharmaceuticals; texture; zeaxanthin
Abstract:
... In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika (CRP) and three from candied orange paprika (COP) and candied yello ...
DOI:
10.1111/ijfs.12849

3. Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Author:
Aline Jorge; Denise Milleo Almeida; Maria Helene Giovanetti Canteri; Thiago Sequinel; Evaldo Toniolo Kubaski; Sergio Mazurek Tebcherani
Source:
International journal of food science & technology 2014 v.49 no.9 pp. 2001-2007
ISSN:
0950-5423
Subject:
Solanum lycopersicum var. lycopersicum; ash content; beta-carotene; blanching; carbohydrates; citric acid; color; freeze drying; lycopene; nutrient content; nutrients; pH; proteins; steam; tomatoes; water content
Abstract:
... When tomatoes are submitted to treatments of drying, depending on the parameters and methods used, the concentration or degradation of nutrients can occur. The changes in the composition and colour were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and also the effect of the pretreatment (blanching) using steam were studied. The fresh tomat ...
DOI:
10.1111/ijfs.12501

4. Tomato peel drying and carotenoids stability of the extracts

Author:
Donatella Albanese; Giuseppina Adiletta; Mariantonietta D′Acunto; Luciano Cinquanta; Marisa Di Matteo
Source:
International journal of food science & technology 2014 v.49 no.11 pp. 2458-2463
ISSN:
0950-5423
Subject:
air; air drying; antioxidant activity; beta-carotene; color; dyes; ethanol; ethyl acetate; fluidized beds; fluorescent lighting; free radical scavengers; heat; heat treatment; lycopene; tomatoes
Abstract:
... Tomato peels were firstly dried by different methods (hot air, freeze‐drying, and fluidized bed drying) to evaluate the recovery of lycopene, β‐carotene and DPPH radical scavenging activity. Comparison of the results showed that hot air drying at 50 °C was a suitable method and alternative to freeze‐drying to preserve carotenoids compounds and antioxidant activity in tomato peels. Then, ethanol/et ...
DOI:
10.1111/ijfs.12602

5. Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties

Author:
Ihns, Reiner; Diamante, Lemuel M.; Savage, Geoffrey P.; Vanhanen, Leo
Source:
International journal of food science & technology 2011 v.46 no.2 pp. 275-283
ISSN:
0950-5423
Subject:
activation energy; air drying; antioxidant activity; antioxidants; apricots; beta-carotene; color; drying temperature; oxygen
Abstract:
... In this study, the drying characteristics, colour, oxygen reactive antioxidant capacity (ORAC) and beta-carotene contents of two apricot varieties dried at different temperatures were compared. The hot air drying of apricot slices for both varieties consisted of a constant rate period (CRP) and two of falling rate periods (FRP). The CRP drying rate and the first and second FRP drying coefficients ...
DOI:
10.1111/j.1365-2621.2010.02506.x

6. Influence of particle characteristics and E/Z-isomer ratio on the colour of concentrated β-carotene dispersions

Author:
Liu, Yujie; Yin, Hong; Yuan, Shenfeng; Chen, Zhirong
Source:
International journal of food science & technology 2010 v.45 no.7 pp. 1450-1456
ISSN:
0950-5423
Subject:
absorption; beta-carotene; cis-trans isomers; color; dispersions; food industry; particle size
Abstract:
... The influence of particle concentrations (0.02-0.40%), mean particle sizes (0.45-1.5 μm) and all-E-isomer ratios (95-30%) on the CIELAB colour coordinates (L*, a*, b*) of concentrated β-carotene dispersions was investigated. Particle concentration between 0.06% and 0.40% had a slight impact on the colour parameters. However, with decreasing the mean particle size from 1.50 to 0.45 μm, there were i ...
DOI:
10.1111/j.1365-2621.2010.02290.x

7. Studies on different combined microwave drying of carrot pieces

Author:
Yan, Wei-Qiang; Zhang, Min; Huang, Lue-Lue; Tang, Juming; Mujumdar, Arun S.; Sun, Jin-Cai
Source:
International journal of food science & technology 2010 v.45 no.10 pp. 2141-2148
ISSN:
0950-5423
Subject:
ascorbic acid; beta-carotene; carrots; color; energy; freeze drying; microwave treatment; rehydration; vacuum drying
Abstract:
... Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of β-carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster tha ...
DOI:
10.1111/j.1365-2621.2010.02380.x

8. Effects of lipophillic pigments on colour of the green tea infusion

Author:
Lu, Jian-liang; Pan, Shun-shun; Zheng, Xin-qiang; Dong, Jun-jie; Borthakur, Devajit; Liang, Yue-rong
Source:
International journal of food science & technology 2009 v.44 no.12 pp. 2505-2511
ISSN:
0950-5423
Subject:
beta-carotene; chlorophyll; color; green tea; high performance liquid chromatography; lutein
Abstract:
... Studies about effect of pigments on colour of green tea infusion will help for quality evaluation and adopting suitable measure for prevention from non-enzyme browning. HPLC results showed that concentrations of chlorophylls and pheophytin a in green tea infusions were higher than their thresholds, and that lutein and β-carotene were near or above the thresholds. Significant correlation between pi ...
DOI:
10.1111/j.1365-2621.2009.02069.x

9. The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce

Author:
Kenny, Olive; O'Beirne, David
Source:
International journal of food science & technology 2009 v.44 no.6 pp. 1146-1156
ISSN:
0950-5423
Subject:
Lactuca sativa var. capitata; antioxidant activity; antioxidants; ascorbic acid; bags; beta-carotene; caffeic acid; chlorogenic acid; color; dehydroascorbic acid; lettuce; lutein; nitrogen; pH; phenols; polypropylenes; storage time; washing
Abstract:
... The influence of washing treatment on the retention of key antioxidants in minimally processed iceberg lettuce was examined. Shredded iceberg lettuce was subjected to one of three washing treatments: a domestic wash (tap-rinsed), immersion in distilled water (water-dipped) or immersion in chlorinated water (chlorine-dipped). Lettuce was subsequently packed in oriented polypropylene bags and flushe ...
DOI:
10.1111/j.1365-2621.2009.01935.x

10. Changes of bioactive compounds and anti-oxidant activity during cold storage of carrots

Author:
Koca, Nuray; Karadeniz, Feryal
Source:
International journal of food science & technology 2008 v.43 no.11 pp. 2019-2025
ISSN:
0950-5423
Subject:
alpha-carotene; antioxidant activity; beta-carotene; carrots; cold storage; color; lutein; pH; phenolic compounds; relative humidity; storage time; titratable acidity; total soluble solids
Abstract:
... Carotenoids, total phenolics and anti-oxidant activity of carrots were determined during 6 months of storage at 0 °C, 85-90% relative humidity. In addition to changes in CIE colour parameters (L*, a*, b*, h and C), physicochemical properties of carrots including water soluble solids; pH and titratable acidity were evaluated. Cold storage of carrots did not affect the carotenoid levels (β-carotene, ...
DOI:
10.1111/j.1365-2621.2008.01811.x

11. Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.)

Author:
Kim, Suna; Youl Ha, Tae; Park, Jaebok
Source:
International journal of food science & technology 2008 v.43 no.5 pp. 915-920
ISSN:
0950-5423
Subject:
Capsicum annuum; beta-carotene; beta-cryptoxanthin; capsanthin; color; fruits; harvest date; pepper; zeaxanthin
Abstract:
... The main pigments of Capsicum annuum cv. Hanbando and Dabotop in dried red fruits were capsanthin, zeaxanthin, beta-cryptoxanthin and beta-carotene. Total carotenoid contents were twice as high at the fourth harvest compared with the second harvest in both varieties. The ratios of capsanthin to yellow fraction were above 1.0 in Hanbando and below 1.0 in Dabotop. Zeaxanthin content at the third har ...
DOI:
10.1111/j.1365-2621.2007.01542.x

12. β-Carotene-rich sweet potato curd: production, nutritional and proximate composition

Author:
Mohapatra, Samaptika; Panda, Smita H.; Sahoo, Santosh K.; Sivakumar, Paramasivan Sethuraman; Ray, Ramesh C.
Source:
International journal of food science & technology 2007 v.42 no.11 pp. 1305-1314
ISSN:
0950-5423
Subject:
Lactobacillus delbrueckii subsp. bulgaricus; Lactococcus lactis subsp. lactis; antioxidants; beta-carotene; beverages; color; consumer preferences; dietary fiber; fermentation; fermented foods; hedonic scales; lactic acid; milk; milk curds; minerals; nutrients; pH; pigments; plate count; principal component analysis; proximate composition; starch; sweet potatoes; sweetness; texture; titratable acidity
Abstract:
... Sweet potato (SP) is an important root crop grown all over the world and consumed as a vegetable, boiled, baked or often fermented into food and beverages. A curd-like product was prepared by fermenting boiled β-carotene-rich SP puree and cow milk with curd (starter) culture (Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus diacetilactis, etc.). There were not much variation in pH (3. ...
DOI:
10.1111/j.1365-2621.2006.01326.x

13. The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Author:
Ranalli, A.; Pollastri, L.; Contento, S.; Iannucci, E.
Source:
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
ISSN:
0950-5423
Subject:
tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
Abstract:
... The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o-diphenols, major free and hydrolysable ...
DOI:
10.1046/j.1365-2621.2003.00632.x

14. Storage conditions affect quality of noodles with added soy flour and sweet potato

Author:
Pangloli, P.; Collins, J.L.; Penfield, M.P.
Source:
International journal of food science & technology 2000 v.35 no.2 pp. 235-242
ISSN:
0950-5423
Subject:
soy flour; sensory evaluation; sweet potatoes; noodles; food storage; storage quality; beta-carotene; color; ingredients; palatability; sweet potato flour; food acceptability
DOI:
10.1046/j.1365-2621.2000.00333.x