Vegetables Pigments
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Composition of carotenoids and anthocyanins from acerola : stability and antioxidant activity of anthocyaninc extracts from acerola and açai in model-systems. / Composição de carotenoides e antocianinas em acerola : estabilidade e atividade antioxidante em sistemas-modelo de extratos antocianicos de acerola e de açai.
Natural pigments, such as anthocyanins and carotenoids, are responsible for the colors found in foods, influencing its visual aspect, which is considered the main attribute for the acceptance and preference of a food product. At the same time, these pigments show important biological functions and actions, being considered human health promoters. The associa
Publicado em: 2006
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2. Determinação da composição de carotenoides e antocianinas de camu-camu (Myrciaria dubia). / Composition determination of carotenoids and anthocyanin in camu-camu (Myrciaria dubia).
Camu-camu (Myrciaria dubia) is a small round fruit native to the Amazon rain forest, which colour changes from red to purple during the ripening process. Due to its high nutritional value, these fruit awareness has increased considerably over the last years, especially because of its huge contents of ascorbic acid, high levels of potassium beyond the presenc
Publicado em: 2004
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3. Aspectos fisiológicos, bioquímicos e microbiológicos em beterrabas minimamente processadas. / Physiological, biochemichal and microbiological aspects of fresh-cut beet roots.
The purposes of this work were to determine the physiological, biochemical and microbiological responses to minimal processing of beet roots and to develop a preparation flowchart for this vegetable, aiming at lowering quality losses and maximizing preservation. Some physiological aspects of whole, peeled and grated beet roots, as well as microbiological asp
Publicado em: 2003
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4. Estudo de carotenoide e pro-vitamina A em alimentos
Many analytical methods have been developed with the purpose of establishing a simple, rapid and economic procedure for determining the provi tamins A in foods. In the present study, three methods were assessed: those of COST91, IVACG and RODRIGUEZ-AMAYA et alii simplied. Kale, carrot, papaya and tomato were chosen as food samples because of their distinct c
Publicado em: 1993
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5. Reavaliação de metodos analiticos e determinação da composição de carotenoides e valor da vitamina A em mamão e caja
Due to conflicting results and lack of definitions still existing in terms of the adequate methodology for determination of carotenoids and vitamin A value of fruits and vegetables, the more controversial steps of the analytical procedure were studied-Utilizing kale as test material, the efficiency of common extracting solvents was assessed. Samples extracte
Publicado em: 1989
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6. Betaxanthins as Substrates for Tyrosinase. An Approach to the Role of Tyrosinase in the Biosynthetic Pathway of Betalains1
Tyrosinase or polyphenol oxidase (EC 1.14.18.1) is the key enzyme in melanin biosynthesis and in the enzymatic browning of fruits and vegetables. The role of tyrosinase in the secondary metabolism of plants still remains unclear, but its implication in betalain biosynthesis has been proposed. Betalains are an important class of water-soluble pigments, charac
American Society of Plant Biologists.