By Delia B. Rodriguez-Amaya
Carotenoids have been first studied as average pigments, then as precursors of diet A, after which as bioactive compounds opposed to power ailments. those compounds were and stay the topic of severe examine world wide, now with an increased scope.
Food Carotenoids: Chemistry, Biology and Technology gathers the entire very important information regarding those significant compounds which effect either meals caliber and human future health. It integrates in a single quantity a number of points of nutrients carotenoids, such as:
- Structures and physicochemical properties
- Biosynthetic pathways and metabolism
- Analysis and composition of foods
- Stability and reactions in the course of processing
- Commercial creation as meals colorants and precursors of aroma compounds
- Bioavailability and overall healthiness benefits
Having labored with carotenoids in numerous points for forty four years, Delia Rodriguez-Amaya is uniquely put to move on her wealth of information during this box. This ebook will function strong history details for execs in nutrients technological know-how, nutrients expertise, foodstuff, Agriculture, Biology, Chemistry and scientific Sciences, no matter if within the academe, undefined, governmental and non-governmental agencies.
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Extra resources for Food Carotenoids: Chemistry, Biology and Technology
2001, 2004; Rodríguez‐Concepción and Boronat, 2002). It is now believed that plants synthesize carotenoids mainly by the MEP pathway rather than the MVA pathway as previously assumed (Bramley, 2002). , 2005b), although the formation of plastid isoprenoids at some developmental stages can arise partly from the MVA pathway. , 1997; Rohmer, 1999; Taylor and Ramsey, 2005). , 2005a). In the MVA pathway, condensation of two molecules of acetyl‐CoA mediated by the enzyme acetoacetyl‐CoA thiolase (AACT) produces acetoacetyl‐CoA (Rodríguez‐ Concepción and Boronat, 2002; Lombard and Moreira, 2011).
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