Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on Their Stability

被引：0
|
作者：
Nimalaratne, Chamila [1 ]
Wu, Jianping [1 ]
Schieber, Andreas [1 ]
机构：
[1] Univ Alberta, Agr Forestry Ctr 4 10, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada
来源：
CAROTENOID CLEAVAGE PRODUCTS | 2013年 / 1134卷
关键词：
OXIDATIVE CHEMICAL-CHANGES; ORGANOLEPTIC PROPERTIES; BIOAVAILABILITY; STORAGE; LUTEIN; IDENTIFICATION; XANTHOPHYLLS; COMPONENTS; CHEMISTRY; RADIATION;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Carotenoids present in egg yolk have been demonstrated to be highly bioavailable, which makes eggs an interesting carrier of these biologically active pigments. The profile of carotenoids can be manipulated through the diet of laying hens. Eggs are usually cooked prior to consumption, which may lead to degradation and isomerization of carotenoids. This review summarizes selected studies on the composition of egg yolk carotenoids, their changes upon heating, and also provides a brief overview of common methods for carotenoid analysis.
引用
收藏
页码：219 / 225
页数：7
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