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Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

https://doi.org/10.1021/jf904279j
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/978-3-7091-5548-6openalex-snapshot
Cis-trãns Isomeric Carotenoids Vitamins A and Arylpolyenes
inferredcites →https://doi.org/10.1007/978-94-011-2142-2_4openalex-snapshot
Carotenoid biosynthesis and manipulation
inferredcites →https://doi.org/10.1007/bf01091731openalex-snapshot
Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables
inferredcites →https://doi.org/10.1016/0308-8146(79)90019-0openalex-snapshot
Effect of thermal processing on the stereoisomerisation of major carotenoids and vitamin A value of carrots
inferredcites →https://doi.org/10.1016/0308-8146(86)90097-xopenalex-snapshot
Changes in carotenoid content of carrots during growth and post-harvest storage
inferredcites →https://doi.org/10.1016/j.abb.2008.09.011openalex-snapshot
Cancer prevention by carotenoids
inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.075openalex-snapshot
Correlations of carotene with sensory attributes in carrots under different storage conditions
inferredcites →https://doi.org/10.1016/s0308-8146(00)00096-0openalex-snapshot
Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks
inferredcites →https://doi.org/10.1016/s0308-8146(03)00255-3openalex-snapshot
Effects of thermal processing on trans–cis-isomerization of β-carotene in carrot juices and carotene-containing preparations
inferredcites →https://doi.org/10.1016/s0308-8146(97)00084-8openalex-snapshot
Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
inferredcites →https://doi.org/10.1021/ja00115a010openalex-snapshot
Thermal interconversions among 15-cis-, 13-cis-, and all-trans-.beta.-carotene: kinetics, Arrhenius parameters, thermochemistry, and potential relevance to anticarcinogenicity of all-trans-.beta.-carotene
inferredcites →https://doi.org/10.1021/jf00055a029openalex-snapshot
Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice
inferredcites →https://doi.org/10.1021/jf010888qopenalex-snapshot
Trolox Equivalent Antioxidant Capacity of Different Geometrical Isomers of α-Carotene, β-Carotene, Lycopene, and Zeaxanthin
inferredcites →https://doi.org/10.1021/jf950631qopenalex-snapshot
Application of Diode Array Detection with a C-30 Reversed Phase Column for the Separation and Identification of Saponified Orange Juice Carotenoids
inferredcites →https://doi.org/10.1021/jf960803zopenalex-snapshot
Quantification ofcis-transIsomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables
inferredcites →https://doi.org/10.1021/jf9708655openalex-snapshot
Occurrence of Cis Isomers of Provitamins A in Brazilian Vegetables
inferredcites →https://doi.org/10.1080/01483918708069015openalex-snapshot
Reverse Phase HPLC Separation of Cis-and Trans-Carotenoids and Its Application to β-Carotenes in Food Materials
inferredcites →https://doi.org/10.1093/ije/30.1.130openalex-snapshot
Intake of vegetables rich in carotenoids and risk of coronary heart disease in men: The Physicians' Health Study
inferredcites →https://doi.org/10.1093/jn/125.8.2128openalex-snapshot
All-trans β-Carotene Preferentially Accumulates in Human Chylomicrons and Very Low Density Lipoproteins Compared with the 9-cis Geometrical Isomer
inferredcites →https://doi.org/10.1093/jn/130.1.5openalex-snapshot
β-Carotene and Inhibitors of Iron Absorption Modify Iron Uptake by Caco-2 Cells
inferredcites →https://doi.org/10.1093/jn/132.9.2709openalex-snapshot
The Relative Vitamin A Value of 9-cis β-Carotene Is Less and That of 13-cis β-Carotene May Be Greater than the Accepted 50% That of All-trans β-Carotene in Gerbils
inferredcites →https://doi.org/10.1096/fasebj.9.15.8529834openalex-snapshot
Structure and properties of carotenoids in relation to function.
inferredcites →https://doi.org/10.1097/00017285-198907000-00003openalex-snapshot
Effects of Thermal Processing upon Vitamins and Proteins in Foods
inferredcites →https://doi.org/10.1097/ieb.0b013e31816c41aeopenalex-snapshot
THE RELATIONSHIP OF DIETARY CAROTENOID AND VITAMIN A, E, AND C INTAKE WITH AGE-RELATED MACULAR DEGENERATION IN A CASE-CONTROL STUDY AREDS REPORT NO. 22
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb12750.xopenalex-snapshot
Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb06226.xopenalex-snapshot
Carotenoid Photostability in Raw Spinach and Carrots During Cold Storage
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb15943.xopenalex-snapshot
β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables
inferredcites →https://doi.org/10.1111/j.1365-2621.2008.01811.xopenalex-snapshot
Changes of bioactive compounds and anti‐oxidant activity during cold storage of carrots
inferredcites →https://doi.org/10.1136/bjo.2007.135566openalex-snapshot
The rationale and evidence base for a protective role of macular pigment in age-related maculopathy
inferredcites →https://doi.org/10.1146/annurev.nutr.18.1.19openalex-snapshot
BIOAVAILABILITY AND BIOCONVERSION OF CAROTENOIDS
inferredcites →https://doi.org/10.1194/jlr.m200068-jlr200openalex-snapshot
Carotenoid uptake and secretion by CaCo-2 cells: β-carotene isomer selectivity and carotenoid interactions

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.1002/9781118864364.ch6openalex-snapshot
Effects of processing and storage
inferred← citeshttps://doi.org/10.1002/9781118864364.ch7openalex-snapshot
Isomerization and oxidation
inferred← citeshttps://doi.org/10.1002/jsfa.6478openalex-snapshot
The effect of cooking on the phytochemical content of vegetables
inferred← citeshttps://doi.org/10.1002/mnfr.201701069openalex-snapshot
Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion
inferred← citeshttps://doi.org/10.1007/978-3-030-46459-2_10openalex-snapshot
Carotenoids Fortification
inferred← citeshttps://doi.org/10.1007/978-3-319-39126-7_10openalex-snapshot
Plastids and Carotenoid Accumulation
inferred← citeshttps://doi.org/10.1007/978-3-319-54528-8_12-1openalex-snapshot
Natural Food Pigments and Colorants
inferred← citeshttps://doi.org/10.1007/978-3-319-78030-6_12openalex-snapshot
Natural Food Pigments and Colorants
inferred← citeshttps://doi.org/10.1007/978-94-017-9511-1_9openalex-snapshot
Daucus carota
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Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots
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Regulatory control of carotenoid accumulation in winter squash during storage
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22359-7openalex-snapshot
Bioactive Carotenes and Xanthophylls in Plant Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00007-5openalex-snapshot
Alterations of natural pigments
inferred← citeshttps://doi.org/10.1016/b978-0-12-819483-6.00009-6openalex-snapshot
Natural bioactive compounds in carrot waste for food applications and health benefits
inferred← citeshttps://doi.org/10.1016/b978-0-12-819485-0.00002-5openalex-snapshot
Carotenoid isomers: A systematic review of the analysis, biological activity, physicochemical property, and methods for isomerization
inferred← citeshttps://doi.org/10.1016/j.cofs.2015.08.004openalex-snapshot
Natural food pigments and colorants
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103933openalex-snapshot
Selenization and its impact on quantitative and qualitative parameters of carrot juice.
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.10.037openalex-snapshot
Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128004openalex-snapshot
Temperature and storage time increase provitamin A carotenoid concentrations and bioaccessibility in post-harvest carrots
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130119openalex-snapshot
Differences in bioavailability and tissue accumulation efficiency of (all-E)- and (Z)-carotenoids: A comparative study
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135954openalex-snapshot
Z-Isomers of lycopene and β-carotene exhibit greater skin-quality improving action than their all-E-isomers
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.06.015openalex-snapshot
Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110924openalex-snapshot
Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability
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From marine to fork: Effects of different cooking methods on the composition of sea lettuce
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An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.03.055openalex-snapshot
Physical and functional properties of carrots differently cooked within the same hardness-range
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A domestic-like carrot cooking methodology for multiple research applications
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Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia
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Production of β-carotene nanosuspensions using supercritical CO2 and improvement of its efficiency by Z-isomerization pre-treatment
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Structural design of natural plant-based foods to promote nutritional quality
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Isomerization of Commercially Important Carotenoids (Lycopene, β-Carotene, and Astaxanthin) by Natural Catalysts: Isothiocyanates and Polysulfides
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Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.1c00278openalex-snapshot
Continuous Production of Z-Isomer-Rich β-Carotene Nanosuspensions Utilizing Subcritical Fluid and a Swirl-Type Mixer
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Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil
inferred← citeshttps://doi.org/10.1080/10408398.2016.1223599openalex-snapshot
Emulsion design for the delivery of β-carotene in complex food systems
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Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes
inferred← citeshttps://doi.org/10.1088/1757-899x/778/1/012008openalex-snapshot
Enhanced production of β-carotene suspensions using supercritical CO2 via naturally occurring Z-isomerization-accelerating catalyst
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The Or Gene Enhances Carotenoid Accumulation and Stability During Post-Harvest Storage of Potato Tubers
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Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review
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Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films
inferred← citeshttps://doi.org/10.1111/jfpp.14554openalex-snapshot
Effect of canning on the antioxidant activity, fiber content, and mechanical properties of different parts of peach palm heart
inferred← citeshttps://doi.org/10.1111/jfpp.15891openalex-snapshot
Effects of purchase source ( local fresh or main food markets ) on the vitamin C and provitamin A carotenoids contents of some horticultural foods
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Quality evaluation of dried carrot obtained in different drying conditions using deep convolutional neural networks
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Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil
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DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)
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Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge
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Applications MLP and Other Methods in Artificial Intelligence of Fruit and Vegetable in Convective and Spray Drying
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Influence of Treatment with Natural Phytoregulators on Purple Carrots (Daucus carota L.) during Cold Storage
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Post-Harvest Atmospheric Pressure and Composition Modify the Concentration and Bioaccessibility of α- and β-Carotene in Carrots and Sweet Potatoes
inferred← citeshttps://doi.org/10.3390/foods8090424openalex-snapshot
Phytochemicals in Daucus carota and Their Health Benefits—Review Article
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Coumarins of Lovage Roots (Levisticum officinale W.D.J.Koch): LC-MS Profile, Quantification, and Stability during Postharvest Storage
inferred← citeshttps://doi.org/10.3390/molecules27248759openalex-snapshot
Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts
inferred← citeshttps://doi.org/10.3390/molecules28083519openalex-snapshot
Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food
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Improved Agricultural Products Drying Through a Novel Double Collector Solar Device
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One-Step Preparation of Z-Isomer-Rich β-Carotene Nanosuspensions Utilizing a Natural Catalyst, Allyl Isothiocyanate, via Supercritical CO2
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Phytochemical Changes in Root Vegetables during Postharvest Storage
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Influence of Cooking on Nutrient Composition in Provitamin A- Biofortified Rice
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