Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis

被引：151
作者：
Schoefs, B [1 ]
机构：
[1] Univ Grenoble 1, Lab Plast & Express Genomes Microbiens, CNRS FRE 2383, F-38041 Grenoble 09, France
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2002年 / 13卷 / 11期
关键词：
D O I：
10.1016/S0924-2244(02)00182-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chlorophylls and carotenoids are very common pigments, which give colour to vegetables. and several fruits. Because of their colour and their physico-chemical properties, they are also used as additives to food products. Both pigment types are fragile and can be easily altered or destroyed, modifying the perception and the quality of the products. To control the pigment content of food products, analytical processes, including nondestructive methods have been developed. The aim of this paper is to give a brief overview on these methods. (C) 2002 Elsevier Science Ltd. All rights reserved.
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页码：361 / 371
页数：11
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