Carotenoid cleavage products /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
[2013]
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| Series: | ACS symposium series ;
1134. |
| Subjects: |
Table of Contents:
- [I] Bio-Oxidative Cleavage
- Carotenoid cleavage products : an introduction
- Carotenoid cleavage dioxygenase genes from fruit
- Involvement of CCD4 in determining petal color
- Carotenoid cleavage dioxygenase and presence of apo-carotenoids in biological matrices
- [II] Aroma-Active Carotenoid Metabolites
- Carotenoid cleavage products in saffron (Crocus sativus l.)
- Biodegradation of carotenoids : an important route to scent formation
- C13-apocarotenoids : more than flavor compounds?
- Carotenoid content and flavor of pumpkin juice
- Carotenoid cleavage products in grapes and wines
- Biosynthesis of C13-norisoprenoids in Vitis vinifera : evidence of carotenoid cleavage dioxygenase (CCD) and secondary transformation of norisoprenoid compounds
- Behavior of glycosylated monoterpenes, C13-norisoprenoids, and benzenoids in Vitis vinifera cv. Riesling during ripening and following hedging
- TDN and [beta]-Damascenone : two important carotenoid metabolites in wine
- Monitoring carotenoids and derivative compounds in grapes and port wines : impact on quality
- [III] Biotechnology and Processing Effects
- Biotechnological production of norisoprenoid aroma compounds
- Design of aqueous micellar reaction systems for aroma production with carotenoid cleavage dioxygenase
- In situ product recovery of [beta]-ionone by organophilic pervaporation
- Oxidative cleavage products of lycopene : production and reactivity in a biomimetic experimental model of oxidative stress
- Intramolecular cyclisation as structural transformation of carotenoids during processing of paprika (Capsicum annuum l.) and paprika oleoresins
- Egg yolk carotenoids : composition, analysis, and effects of processing on their stability.