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Carotenoid coloration antioxidant role

Beutner, S., Bloedom, B., Frixel, S., Blanco, L, Hoffmann, T., Martin, H., Mayer, B., Noack, P, Ruck, C., Schmidt, M., Schulke, L, Sell, S., Ernst, H., Haremza, S., Seybold, G., Sies, H., Stahl, W., and Walsh, R. 2001. Quantitative assessment of antioxidant properties of natural colorants and phytochemicals carotenoids, flavonoids, phenols and indigoids. The role of P- carotene in antioxidants functions, J. Sci. Food Agric., 81, 559. [Pg.166]

Beutner, S. et al. Quantitative assessment of antioxidant properties of natural colorants and phytochemicals carotenoids, flavonoids, phenols and indigoids the role of P-carotene in antioxidant functions, J. Set Food Agric., 81, 559,2001. [Pg.685]

Several vitamins have some desirable additional effects. Ascorbic acid is a dough improver, but can play a role similar to tocopherol as an antioxidant. Carotenoids and riboflavin are used as coloring pigments, while niacin improves the color stability of fresh and cured and pickled meat. [Pg.430]

See other pages where Carotenoid coloration antioxidant role is mentioned: [Pg.64]    [Pg.487]    [Pg.491]    [Pg.492]    [Pg.496]    [Pg.504]    [Pg.564]    [Pg.277]    [Pg.246]    [Pg.241]    [Pg.30]    [Pg.368]    [Pg.257]    [Pg.242]    [Pg.178]    [Pg.2764]    [Pg.3876]    [Pg.54]    [Pg.487]    [Pg.100]   
See also in sourсe #XX -- [ Pg.492 , Pg.494 ]



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