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You searched for: Subject color Remove constraint Subject: color Subject term beta-carotene Remove constraint Subject term: beta-carotene Subject term color Remove constraint Subject term: color
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1. Quantitative Investigations of Leaf Pigments From Their Inception in Buds Through Autumn Coloration to Decomposition in Falling Leaves

Author:
Jon E. Sanger
Source:
Ecology 1971 v.52 no.6 pp. 1075-1089
ISSN:
0012-9658
Subject:
Corylus americana; Populus tremuloides; Quercus ellipsoidalis; Quercus palustris; anthocyanins; autumn; beta-carotene; buds; chlorophyll; color; leaves; lutein; neoxanthin; primary productivity; spring; summer; trees; violaxanthin; winter
Abstract:
... Pigments in hazel (Corylus americana), aspen (Populus tremuloides), and pin oak (Quercus ellipsoidalis) leaves were measured from their inception in buds to development of a summer maximum, and through the autumn coloration period to decomposition in dry falling leaves. Leaves contained generally high but varyingconcentrations of chlorophyll and carotenoid pigments throughout the summer months. Th ...
DOI:
10.2307/1933816

2. Photodegradation of Carotenoids in a Vegetable Juice System

Author:
C. A. PESEK; J. J. WARTHESEN
Source:
Journal of food science 1987 v.52 no.3 pp. 744-746
ISSN:
0022-1147
Subject:
alpha-carotene; beta-carotene; color; colorimetry; food science; glass; high performance liquid chromatography; lycopene; models; photolysis; vegetable juices
Abstract:
... The kinetics of carotenoid photodegradation in a vegetable juice system were studied by exposing samples in glass vials to 230 ft‐c of light at 4°C. Carotenoids were analyzed using HPLC at selected times during an 8‐day period. Color changes were monitored using a Gardner colorimeter. Degradation reactions fit a first‐order kinetic model. Lycopene degradation was about one‐fifth that of α‐carotene ...
DOI:
10.1111/j.1365-2621.1987.tb06717.x

3. Chemical physical and sensory stabilities of prebaked frozen sweet potatoes

Author:
Wu, J.Q.; Schwartz, S.J.; Carroll, D.E.
Source:
Journal of food science 1991 v.56 no.3 pp. 710-713
ISSN:
0022-1147
Subject:
shelf life; sensory evaluation; texture; sweet potatoes; food storage; food quality; beta-carotene; water content; color; frozen vegetables; baking; alcohols; ascorbic acid
Abstract:
... Cured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at - 23 degrees C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta-carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0, 1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stabl ...
DOI:
10.1111/j.1365-2621.1991.tb05362.x

4. Optimization of carrot juice color and cloud stability

Author:
Sims, C.A.; Balaban, M.O.; Matthews, R.F.
Source:
Journal of food science 1993 v.58 no.5 pp. 1129-1131
ISSN:
0022-1147
Subject:
carrot juice; beta-carotene; color; turbidity
Abstract:
... Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93 degrees C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93 degrees C. Juice color was improved by acidification of milled carrots to pH 5 or 4 with citric acid prior to ...
DOI:
10.1111/j.1365-2621.1993.tb06130.x

5. Changes of carotenoids, color, and vitamin A contents during processing of carrot juice

Author:
Chen, B.H.; Peng, H.Y.; Chen, H.E.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.7 pp. 1912-1918
ISSN:
0021-8561
Subject:
carrot juice; canning; pasteurization; UHT treatment; color; beta-carotene; isomers; alpha-carotene; xanthophylls; vitamin A; degradation
Abstract:
... The effects of various processing methods on carotenoid, color, and vitamin A content changes in carrot juice were studied. Results showed that canning (121 degrees C, 30 min) resulted in the highest destruction of carotenoids, followed by HTST heating at 120 degrees C for 30 s, 110 degrees C for 30 s, acidification plus 105 degrees C heating for 25 s, and acidification. 13-cis-beta-Carotene was f ...
DOI:
10.1021/jf00055a029

6. Chemical, physical and sensory attributes of formed and frozen, baked sweetpotato

Author:
Collins, J.L.; Liao, J.Y.; Penfield, M.P.
Source:
Journal of food science 1995 v.60 no.3 pp. 465-467
ISSN:
0022-1147
Subject:
sweet potatoes; beta-carotene; color; food acceptability
Abstract:
... Jumbo-size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204 degrees C for 70-80 min resulted in beta-carotene of 48.5 mg/100g, 2.3% greater than that at 190 degrees C for 75-90 min. Between cultivars Hunter color values were different (p < 0.05). Color ...
DOI:
10.1111/j.1365-2621.1995.tb09804.x

7. Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase

Author:
Begliomini, A.L.; Montedoro, G.; Servili, M.; Petruccioli, M.; Federici, F.
Source:
Journal of food biochemistry 1995 v.19 no.3 pp. 161-173
ISSN:
0145-8884
Subject:
tomatoes; Penicillium variabile; caffeic acid; catalase; catechol oxidase; bleaching; glucose; linoleate 13S-lipoxygenase; food preservation; beta-carotene; pH; color; enzyme activity; peroxidase; glucose oxidase; Italy
Abstract:
... Glucose oxidase (GOD) produced by a strain of Penicillium (Penicillium variabile P16) was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD inhibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD up to ca. 50%. GOD also pre ...
DOI:
10.1111/j.1745-4514.1995.tb00529.x

8. alpha-Tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle

Author:
King, A.J.; Uijttenboogaart, T.G.; Vries, A.W. de.
Source:
Journal of food science 1995 v.60 no.5 pp. 1009-1012
ISSN:
0022-1147
Subject:
broiler chickens; chicken meat; ascorbic acid; alpha-tocopherol; beta-carotene; feed additives; patties; cooking; food storage; duration; experimental design; sodium chloride; sensory evaluation; equipment; animal tissues; heat treatment; flavor; color; odors; lipid peroxidation; thiobarbituric acid-reactive substances; hematologic tests
Abstract:
... Broilers were fed alpha-tocopherol or beta-carotene for 3 wk or L-ascorbic acid for 24 hr prior to slaughter. alpha-Tocopherol maintained the redness of unheated meat stored for 8 wk (- 20 degrees C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L-ascorbic acid produced results similar to the control while alpha-tocopherol produced results lower than the co ...
DOI:
10.1111/j.1365-2621.1995.tb06281.x

9. Carotenoid values of selected plant foods common to southern Burkina Faso, West Africa

Author:
Smith, G.C.; Dueker, S.R.; Clifford, A.J.; Grivetti, L.E.
Source:
Ecology of food and nutrition 1996 v.35 no.1 pp. 43-58
ISSN:
0367-0244
Subject:
night blindness; nutrient content; plant products; wild plants; beta-carotene; color; traditional foods; leaves; Burkina Faso
Abstract:
... Six edible plants common to West African diet were analyzed for vitamin-A precursors alpha-carotene, beta-carotene, beta-cryptoxanthin, and cis-isomers of beta-carotene. They were fresh leaves of Adansonia digitata, Ceiba pentandra, Hibiscus sabdarifa, and Vigna sp., dry leaves of Adansonia digitata, and flower and seed pulp of Adansonia digitata, Bixa orellano, Hibiscus sabdarifa, and Parkiia big ...
DOI:
10.1080/03670244.1996.9991474

10. Sensory, nutrient and chlorophyll changes in broccoli florets during controlled atmosphere storage

Author:
Paradis, C.; Castaigne, F.; Desrosiers, T.; Fortin, J.; Rodrigue, N.; Willemot, C.
Source:
Journal of food quality 1996 v.19 no.4 pp. 303-316
ISSN:
0146-9428
Subject:
broccoli; nutritive value; sensory evaluation; ascorbic acid; beta-carotene; nutrient content; shelf life; color; food spoilage; controlled atmosphere storage; chlorophyll; nutrient retention
Abstract:
... Sensory (color, turgor, decay) and nutritional (vitamin C, beta-carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2 + 6% CO2 (CA). Shelf-life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the f ...
DOI:
10.1111/j.1745-4557.1996.tb00425.x

11. Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants

Author:
Park, H.; Seib, P.A.; Chung, O.K.
Source:
Cereal chemistry 1997 v.74 no.3 pp. 207-211
ISSN:
0009-0352
Subject:
wheat; hulls; ascorbic acid; beta-carotene; food processing quality; food storage; storage quality; mucilages; color; breadmaking; volume; weight; texture; water uptake; mixing; firmness; wheat flour; protein content; breads; dietary fiber; dough; duration
Abstract:
... A 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2-lactylate, the blend (100 g) was fortified with a combination of fat-coated ascorbic acid (AsA), protein-encased (PE) beta-carotene, and cold-water-dispersibl ...
DOI:
10.1094/CCHEM.1997.74.3.207

12. Fortifying bread with each of three antioxidants

Author:
Park, H.; Seib, P.A.; Chung, O.K.; Seitz, L.M.
Source:
Cereal chemistry 1997 v.74 no.3 pp. 202-206
ISSN:
0009-0352
Subject:
antioxidants; ascorbic acid; beta-carotene; wheat flour; breadmaking; food processing quality; food storage; storage quality; vitamin content; color; breads; duration; dough
Abstract:
... White bread was fortified individually with fat-coated L-ascorbic acid (AsA), cold-water-dispersible (CWD) beta-carotene, and CWD all-rac-alpha-tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour (14% mb). The freshly baked pup-loaves retained 76, 67, and 96% of added antioxidant, respectively. To extract ToAc quantitatively from bread or ...
DOI:
10.1094/CCHEM.1997.74.3.202

13. Relationship between Hunter color values and beta-carotene contents in white-fleshed African sweetpotatoes (Ipomoea batatas Lam)

Author:
Ameny, M.A.; Wilson, P.W.
Source:
Journal of the science of food and agriculture 1997 v.73 no.3 pp. 301-306
ISSN:
0022-5142
Subject:
estimation; sweet potatoes; beta-carotene; color; cooking; Vietnam; Indonesia; Uganda; Australia
Abstract:
... White-fleshed sweetpotatoes (Ipomoea batatas (L) Lam) are a major food crop in Uganda. This study was done to evaluate carotenoid content in sweetpotatoes and to relate the color of the sweetpotatoes to the beta-carotene present. A Hunter Color Tristimulus Meter was used to determine the color and the beta-carotene was determined by reverse-phase HPLC. Regression analysis was carried out on the co ...
DOI:
10.1002/(SICI)1097-0010(199703)73:3<301::AID-JSFA726>3.0.CO;2-Z

14. A Study of Some Important Vitamins and Antioxidants in a Blackcurrant Jam with Low Sugar Content and Without Additives

Author:
Uno Viberg; Gunilla Ekström; Kerstin Fredlund; Rickard E. Öste; Ingegerd Sjöholm
Source:
International journal of food sciences and nutrition 1997 v.48 no.1 pp. 57-66
ISSN:
1465-3478
Subject:
nutrient content; food packaging; food composition; black currants; heat treatment; food storage; beta-carotene; oxygen; anthocyanins; packaging materials; nutrient retention; storage quality; duration; temperature; jams; antioxidants; ascorbic acid; Ribes nigrum; food processing; color; light
Abstract:
... Blackcurrant (Ribes nigrum) jam was manufactured with the aim of producing a jam with a low sugar content, and without any additives. Four temperatures were investigated, namely 60°, 76°, 92° anad 97°C. Processing time varied between 1-20 min. After processing, the highest content of ascorbic acid was found in the jam processed at 97°C for 1 min, which contained 63.3 ± 2.6 mg ascorbic acid/100 g j ...
DOI:
10.3109/09637489709006964
PubMed:
9093550

15. Preservation of beta-carotene from carrots

Author:
Desobry, S.A.; Netto, F.M.; Labuza, T.P.
Source:
Critical reviews in food science and nutrition 1998 v.38 no.5 pp. 381-396
ISSN:
1040-8398
Subject:
nutrient content; shelf life; canning; lipid peroxidation; high performance liquid chromatography; food composition; microencapsulation; molecular conformation; food additives; freezing; food analysis; food storage; beta-carotene; extraction; carrot juice; carrots; spectroscopy; half life; nutrient retention; food processing; color; drying; water activity
Abstract:
... beta-Carotene acts as a pro-vitamin A or anti-cancer compound. Carrots contain the highest amount of beta-carotene of common fruits and vegetables, but each year 25% of carrot production is lost in the U.S. during processing and storage, while, at the same time, the market demand increases. This article is a review of the most recent studies concerning beta-carotene retention in carrots during pro ...
DOI:
10.1080/10408699891274255
PubMed:
9704189

16. The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carota L.). I. Constant diurnal temperature

Author:
Rosenfeld, H.J.; Samuelsen, R.T.; Lea, P.
Source:
Journal of horticultural science & biotechnology 1998 v.73 no.2 pp. 275-288
ISSN:
1462-0316
Subject:
roots; sensory evaluation; glucose; Daucus carota; beta-carotene; length; fructose; carrots; harvest date; weight; diameter; sucrose; air temperature; firmness; flavor; crop quality; diurnal variation; color; chemical constituents of plants; plant morphology

17. Durum wheat lipoxygenase activity and other quality parameters that affect pasta color

Author:
Borrelli, G.M.; Troccoli, A.; Di Fonzo, N.; Fares, C.
Source:
Cereal chemistry 1999 v.76 no.3 pp. 335-340
ISSN:
0009-0352
Subject:
cultivars; pasta; food processing quality; linoleate 13S-lipoxygenase; semolina; beta-carotene; genotype-environment interaction; color; enzyme activity; Italy
Abstract:
... Pasta yellowness is affected by different factors, the most important of which are intrinsic to the quality of semolina (natural carotenoid pigments, protein, ash, and lipoxygenase [LOX] activity) and processing conditions. Because all the parameters involved in pasta color are under the control of varietal and environmental factors, the role of the genotype, environment, and the interaction betwe ...
DOI:
10.1094/CCHEM.1999.76.3.335

18. Greening under high light or cold temperature affects the level of xanthophyll-cycle pigments, early light-inducible proteins, and light-harvesting polypeptides in wild-type barley and the Chlorina f2 mutant

Author:
Krol, M.; Ivanov, A.G.; Jansson, S.; Kloppstech, K.; Huner, N.P.A.
Source:
Plant physiology 1999 v.120 no.1 pp. 193-203
ISSN:
0032-0889
Subject:
polypeptides; Hordeum vulgare; seedlings; light harvesting complex; air temperature; antheraxanthin; light intensity; photoinhibition; zeaxanthin; biochemical pathways; beta-carotene; mutants; color; neoxanthin; chemical constituents of plants; etiolation; chlorophyll; violaxanthin; plant proteins
Abstract:
... Etiolated seedlings of wild type and the chlorina f2 mutant of barley (Hordeum vulgare) were exposed to greening at either 5 degrees C or 20 degrees C and continuous illumination varying from 50 to 800 micromole m-2 s-1. Exposure to either moderate temperature and high light or low temperature and moderate light inhibited chlorophyll a and b accumulation in the wild type and in the f2 mutant. Cont ...

19. Seed-specific overexpression of phytoene synthase: increase in carotenoids and other metabolic effects

Author:
Shewmaker, C.K.; Sheehy, J.A.; Daley, M.; Colburn, S.; Ke, D.Y.
Source:
plant journal 1999 v.20 no.4 pp. 401-412
ISSN:
0960-7412
Subject:
tocopherols; fatty acids; protein synthesis; transgenic plants; embryo (plant); biochemical pathways; gene expression; alpha-carotene; beta-carotene; plastids; color; Brassica napus; lutein; alkyl (aryl) transferases; sterols; metabolites
Abstract:
... A bacterial phytoene synthase (crtB) gene was overexpressed in a seed-specific manner and the protein product targeted to the plastid in Brassica napus (canola). The resultant embryos from these transgenic plants were visibly orange and the mature seed contained up to a 50-fold increase in carotenoids. The predominant carotenoids accumulating in the seeds of the transgenic plants were alpha and be ...
DOI:
10.1046/j.1365-313x.1999.00611.x

20. Thermal pasteurization effects on color of red grapefruit juices

Author:
Lee, H.S.; Coates, G.A.
Source:
Journal of food science 1999 v.64 no.4 pp. 663-666
ISSN:
0022-1147
Subject:
lycopene; pasteurization; beta-carotene; color; spectral analysis; grapefruit juice; spectroscopy
DOI:
10.1111/j.1365-2621.1999.tb15106.x