Carotenoid Cleavage Products

Carotenoid Cleavage Products

Wysyłka:
Niedostępna
Powiadom o dostępności
Podaj swój e-mail a zostaniesz poinformowany jak tylko pozycja będzie dostępna.
×
Cena 534,00 PLN
Nasza cena 499,30 PLN
Oszczędzasz 6%
Dodaj do Schowka
Zaloguj się
Przypomnij hasło
×
×
Cena 534,00 PLN
Nasza cena 499,30 PLN
Oszczędzasz 6%
Dodaj do Schowka
Zaloguj się
Przypomnij hasło
×
×

Opis: Carotenoid Cleavage Products

The importance of carotenoid cleavage reactions in plants and animals has been well-known since the early 1900s. These early studies demonstrated that ?-carotene was degraded to form Vitamin A, which is important for human health and plays a critical role in vision. However, the actual biochemical mechanisms involved, and the enzyme responsible for B-carotene cleavage in vivo, were not identified until the mid- to late-1990s (Wolf 1995; Woggon 2000, von Lintig and Vogt) (1-3). Also in the late 1990's, similar carotenoid cleavage enzymes were identified in plants and found to be important in the production of plant hormones (Schwartz et al., 1997) (4) and aroma compounds. These enzymatic cleavage reactions had only recently been discovered at the time of the last ACS symposium on Carotenoid Derived Aroma Compounds (Winterhalter and Rouseff, 2001) (5) and only three papers on enzymatic production of apo-carotenoids were presented. Since that time, the field has exploded and the importance of carotenoid cleavage enzymes in biological reactions has been well-established. The current ACS Symposium on Carotenoid Cleavage Products was designed to highlight these recent discoveries, focusing on the genetic and molecular biology of carotenoid cleavage enzymes, the importance of apo-carotenoids in flavor and aroma of fruits, vegetables, and wines, and the increasing interest in biotechnological aspects of apo-carotenoid production. These proceedings will be a valuable reference to food scientists, biochemists, and analytical chemists who are at the forefront of understanding the chemistry, analysis, and bioactivity of carotenoids and their cleavage products.Preface ; Bio-oxidative Cleavage ; 1. Carotenoid Cleavage Products: An Introduction ; Peter Winterhalter and Susan E. Ebeler ; 2. Carotenoid Cleavage Dioxygenase Genes from Fruit ; Wilfried Schwab, Fong-Chin Huang, and Peter Molnar ; 3. Involvement of CCD4 in Determining Petal Color ; A. Ohmiya ; 4. Carotenoid Cleavage Dioxygenase and Presence of Apo-Carotenoids in ; Biological Matrices ; Rachel E. Kopec and Steven J. Schwartz ; Aroma-Active Carotenoid Metabolites ; 5. Carotenoid Cleavage Products in Saffron (Crocus sativus L.) ; Ana M. Sanchez and Peter Winterhalter ; 6. Biodegradation of Carotenoids - An Important Route to Scent Formation ; Susanne Baldermann, Masaya Kato, Akira Fujita, Peter Fleischmann, ; Peter Winterhalter, and Naoharu Watanabe ; 7. C13-Apocarotenoids: More than Flavor Compounds? ; Susanne Baldermann, Masayoshi Yamamoto, Ziyin Yang, Tatsuya Kawahashi, ; Kazuyoshi Kuwano, and Naoharu Watanabe ; 8. Carotenoid Content And Flavor Of Pumpkin Juice ; H. Dietrich, M. Hey, C. Patz, P. Kurbel, and B. Froehling ; Carotenoid Cleavage Products in Grapes and Wines ; 9. Biosynthesis of C13-Norisoprenoids in Vitis vinifera: Evidence of Carotenoid ; Cleavage Dioxygenase (CCD) and Secondary Transformation of ; Norisoprenoid Compounds ; Ziya Gunata ; 10. Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and ; Benzenoids in Vitis vinifera cv. Riesling during Ripening and Following ; Hedging ; Imelda Ryona and Gavin L. Sacks ; 11. TDN and B-Damascenone: Two Important Carotenoid Metabolites in ; Wine ; Peter Winterhalter and Recep Gok ; 12. Monitoring Carotenoids and Derived Compounds in Grapes and Port ; Wines: Impact on Quality ; P. Guedes de Pinho, R. C. Martins, M. A. Vivier, P. R. Young, C. M. Oliveira, and ; A. C. Silva Ferreira ; Biotechnology and Processing Effects ; 13. Biotechnological Production of Norisoprenoid Aroma Compounds ; K. Schmidt, K. Kunkel, R. Szweda, A. Portz, M. A. Fraatz, and H. Zorn ; 14. Design of Aqueous Micellar Reaction Systems for Aroma Production with ; Carotenoid Cleavage Dioxygenase ; Christoph Nacke, Martin Schilling, M. M. W. Etschmann, and Jens Schrader ; 15. In Situ Product Recovery of B-Ionone by Organophilic Pervaporation ; Maria M. W. Etschmann, Christoph Nacke, Robert Walisko, and Jens Schrader ; 16. Oxidative Cleavage Products of Lycopene: Production and Reactivity in a ; Biomimetic Experimental Model of Oxidative Stress ; Michel Carail, Pascale Goupy, Eric Reynaud, Olivier Dangles, and ; Catherine Caris-Veyrat ; 17. Intramolecular Cyclisation as Structural Transformation of Carotenoids ; During Processing of Paprika (Capsicum annuum L.) and Paprika ; Oleoresins ; Elisabet Fernandez-Garcia, Jose J. Rios, Manuel Jaren-Galan, and ; Antonio Perez-Galvez ; 18. Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on ; Their Stability ; Chamila Nimalaratne, Jianping Wu, and Andreas Schieber ; Editors>' Biographies ; Indexes ; Author Index ; Subject Index


Szczegóły: Carotenoid Cleavage Products

Tytuł: Carotenoid Cleavage Products
Producent: Oxford University Press
ISBN: 9780841227781
Rok produkcji: 2014
Ilość stron: 248
Oprawa: Twarda
Waga: 0.51 kg


Recenzje: Carotenoid Cleavage Products

Zaloguj się
Przypomnij hasło
×
×


Klienci, którzy kupili oglądany produkt kupili także: