Storage carotenoid changes during

Tang, Y.C. and Chen, B.H., Pigment change of freeze-dried carotenoid powder during storage, Food Chem., 69, 11, 2000. 

Kon M and Shimba R. 1989. Changes in carotenoid composition during preparation and storage of frozen and freeze-dried squash. Nippon Shokuhin Kogyo Gakkaishi 36 619—624. 

After harvest of Actinidia macrosperma, the changes of carotenoid contents during two separate temperature storages at 4°C and 20°C were measured. 

The color of foods is attributed to the presence of natural pigments (including hemes, myoglobins, chlorophylls, anthocyanins, carotenoids, betacyanins) and added colorants. During food processing and storage, color changes result from the... 

Rodriguez-Amaya DB. 1999. Changes in carotenoids during processing and storage of foods. ALAN 49(1) 38—47. 

LEE c Y (1986), Changes in carotenoid content of carrots during growth and post-harvest storage , Food Chem, 20, 285-293. 

ZHAO Y p and chang k c (1995), Sulfite and starch affect color and carotenoids of dehydrated carrots (Daucus carota) during storage , J Food Sci, 60, 324-326, 347. 

Food products, which undergo undesirable colour changes in the presence of enzymes and oxygen, are sterilised to achieve the inactivation of enzymes, and stored in an inert atmosphere or in the presence of antioxidants. In cases where it is impossible to prevent the degradation of carotenoids (e.g. during the storage of flour or the manufacture of pasta, losses of carotenoids can reach 30-60%), the material can be coloured using synthetic carotenoids. 

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