Food research international

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  Año 2005, Vol. 38, Número 8

  • Third International Congress on Pigments in Food

    Adela Pintea, Laurent Dufossé

    págs. 831-832

    

  • Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica)

    S. Baldermann, M. Naim, P. Fleischmann

    págs. 833-836

    

  • Comparative fruit colouration in watermelon and tomato

    Efraim Lewinsohn, A. Meir, J. Hirschberg, S. King, A. Davis, B. Wasserman, Y. Tadmor, A. Levi

    págs. 837-841

    

  • Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants

    María Rosario Castellar Rodríguez, José María Obón de Castro, José Antonio Fernández López, José Antonio Cascales Pujalte

    págs. 843-845

    

  • Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruit extract

    A. Mortensen

    págs. 847-853

    

  • HPLC analysis of the pigments produced by the microflora isolated from the `Protected Designation of Origin¿ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot

    P. Galaup, E. Carlet, C. Flamin, L. Dufossé

    págs. 855-860

    

  • Optimization of the antioxidant capacity of a mixture of carotenoids and ¿-tocopherol in the development of a nutritional supplement

    U.M. Lanfer Marquez, T.C. Higashi Sawada, S.B. Moraes Barros, M. Motizuki, I.A. Castro

    págs. 861-866

    

  • Impact of various factors on the composition and stability of black currant anthocyanins

    M. Rubinskiene, C. Bobinas, I. Jasutiene, P. Viskelis, R. Viskeliene

    págs. 867-871

    

  • Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil

    E. Sotiriou, A. Malfatti, A. Ranalli, L. Lucera, S. Contento

    págs. 873-878

    

  • Fluorescent pigments: New perspectives in betalain research and applications

    Fernando Gandía Herrero, J. Escribano, Francisco García Carmona

    págs. 879-884

    

  • Antioxidant activity of chlorophylls and their derivatives

    Ursula M. Lanfer-Marquez, Patricia Sinnecker, Rosa M.C. Barros

    págs. 885-891

    

  • Euterpe oleracea juice as a functional pigment for yogurt

    J.D. Coïsson, M. Arlorio, F. Travaglia, M. Capasso, G. Piana

    págs. 893-897

    

  • Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

    C.M. Sylos, J.J.T. Gama

    págs. 899-903

    

  • The excretion and biological antioxidant activity of elderberry antioxidants in healthy humans

    T. Frank, H. Dietrich, R. Bitsch, I. Bitsch, M. Netzel, G. Strass, M. Herbst

    págs. 905-910

    

  • Survey of usage and estimated intakes of annatto extracts

    D.R. Tennant, M. O¿Callaghan

    págs. 911-917

    

  • Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses

    C. Flamin, E. Carlet, L. Dufossé, P. Galaup, A. Valla

    págs. 919-924

    

  • Lycopene from tomato products added minced meat: Effect on storage quality and colour

    M. Østerlie, J. Lerfall

    págs. 925-929

    

  • Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

    Isabel María Vicario Romero, Francisco Jose Heredia Mira, Antonio J. Meléndez-Martínez, G. Britton

    págs. 931-936

    

  • Characterization of in vitro anthocyanin-producing sour cherry (Prunus cerasus L.) callus cultures

    L. De Bellis, I. Nicoletti, G. Giovinazzo, F. Blando, A.P. Scardino

    págs. 937-942

    

  • Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties

    S. Eichhorn, P. Winterhalter

    págs. 943-948

    

  • Effect of light on colour stability of sliced smoked rainbow trout Oncorhynchus mykiss fed astaxanthin

    G. Choubert, C. Atgié, M. Baccaunaud, E. Dentella

    págs. 949-952

    

  • Hepatic uptake of grape anthocyanins and the role of bilitranslocase

    A. Cocolo, Urska Vrhovsek, Sabina Passamonti, G. Decorti, F. Mattivi, M. Terdoslavich, A. Vanzo

    págs. 953-960

    

  • Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

    J. Empis, A.P. Batista, A. Raymundo, L. Gouveia, I. Sousa

    págs. 961-965

    

  • The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase

    L. Dufossé, M.C. de Echanove

    págs. 967-973

    

  • Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom

    F.C. Stintzing, M.R. Moßhammer, Reinhold Carle

    págs. 975-981

    

  • Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

    C. Montes, Isabel María Vicario Romero, M. Raymundo, R. Fett, Francisco Jose Heredia Mira

    págs. 983-988

    

  • Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations

    M.I.M.J. Barbosa, C.D. Borsarelli, A.Z. Mercadante

    págs. 989-994

    

  • Phenolic colorants obtained by enzymatic synthesis using a fungal laccase in a hydro-organic biphasic system

    L. Muniglia, B. Rovel, M. Girardin, R. Mustafa

    págs. 995-1000

    

  • An in vitro model to study the intestinal absorption of carotenoids

    E.H. Harrison, A. During

    págs. 1001-1008

    

  • Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO₂

    M. Arlorio, F. Varsaldi, J.D. Coïsson, G. Lombardi, A. Martelli, F. Travaglia, G. Miglio

    págs. 1009-1014