Rodyti trumpą aprašą

dc.contributor.authorDias, M. Graça
dc.contributor.authorBorge, Grethe Iren A.
dc.contributor.authorKljak, Kristina
dc.contributor.authorMandić, Anamarija I.
dc.contributor.authorMapelli-Brahm, Paula
dc.contributor.authorOlmedilla-Alonso, Begoña
dc.contributor.authorPintea, Adela M.
dc.contributor.authorRavasco, Francisco
dc.contributor.authorŠaponjac, Vesna Tumbas
dc.contributor.authorSereikaitė, Jolanta
dc.contributor.authorVargas-Murga, Liliana
dc.contributor.authorVulić, Jelena J.
dc.contributor.authorMeléndez-Martínez, Antonio J.
dc.date.accessioned2023-09-18T20:43:34Z
dc.date.available2023-09-18T20:43:34Z
dc.date.issued2021
dc.identifier.issn2304-8158
dc.identifier.urihttps://etalpykla.vilniustech.lt/handle/123456789/152076
dc.description.abstractMany studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.eng
dc.formatPDF
dc.format.extentp. 1-29
dc.format.mediumtekstas / txt
dc.language.isoeng
dc.relation.isreferencedbyDOAJ
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)
dc.relation.isreferencedbyScopus
dc.source.urihttps://doi.org/10.3390/foods10050912
dc.titleEuropean database of carotenoid levels in foods. Factors affecting carotenoid content
dc.typeStraipsnis Web of Science DB / Article in Web of Science DB
dcterms.accessRightsThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
dcterms.licenseCreative Commons – Attribution – 4.0 International
dcterms.references216
dc.type.pubtypeS1 - Straipsnis Web of Science DB / Web of Science DB article
dc.contributor.institutionNational Institute of Health Doutor Ricardo Jorge, Lisbon
dc.contributor.institutionNorwegian Institute of Food, Fisheries and Aquaculture Research
dc.contributor.institutionUniversity of Zagreb
dc.contributor.institutionUniversity of Novi Sad
dc.contributor.institutionUniversidad de Sevilla
dc.contributor.institutionInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC)
dc.contributor.institutionUniversity of Agricultural Sciences and Veterinary Medicine
dc.contributor.institutionVilniaus Gedimino technikos universitetas
dc.contributor.institutionBiothani Europe S.L. Can Lleganya
dc.contributor.facultyFundamentinių mokslų fakultetas / Faculty of Fundamental Sciences
dc.contributor.departmentChemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering
dc.subject.researchfieldT 005 - Chemijos inžinerija / Chemical engineering
dc.subject.vgtuprioritizedfieldsFM0202 - Ląstelių ir jų biologiškai aktyvių komponentų tyrimai / Investigations on cells and their biologically active components
dc.subject.ltspecializationsL101 - Agroinovacijos ir maisto technologijos / Agro-innovation and food technologies
dc.subject.enagro-food
dc.subject.enagronomy
dc.subject.enfood composition
dc.subject.enfruits and vegetables
dcterms.sourcetitleFoods: Special Issue Natural Carotenoids as Functional Food Ingredients
dc.description.issueiss. 5
dc.description.volumevol. 10
dc.publisher.nameMDPI
dc.publisher.cityBasel
dc.identifier.doi000653866800001
dc.identifier.doi10.3390/foods10050912
dc.identifier.elaba91000940


Šio įrašo failai

FailaiDydisFormatasPeržiūra

Su šiuo įrašu susijusių failų nėra.

Šis įrašas yra šioje (-se) kolekcijoje (-ose)

Rodyti trumpą aprašą