violaxanthin and furosine

violaxanthin has been researched along with furosine* in 1 studies

Other Studies

1 other study(ies) available for violaxanthin and furosine

ArticleYear
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.).
    Food research international (Ottawa, Ont.), 2017, Volume: 99, Issue:Pt 2

    The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for 13-cis-β-carotene to 120.7kJ/mol for lutein, being about 91kJ/mol for all-trans-β-carotene. Violaxanthin and anteraxanthin were the most susceptible to thermal treatment. The furosine evolution was fitted at zero order kinetic model. The Ea for furosine formation was found to be 83.3kJ/mol and the Q

    Topics: Carotenoids; Color; Desiccation; Food Handling; Fruit; Hot Temperature; Kinetics; Lysine; Models, Chemical; Nutritive Value; Prunus armeniaca; Xanthophylls

2017