Adriana Z Mercadante - Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

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Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

Carotenoid Esters in Foods

Physical, Chemical and Biological Properties

Edited by

Adriana Z. Mercadante

University of Campinas, Brazil

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Food Chemistry, Function and Analysis

Food Chemistry, Function and Analysis No. 13

Print ISBN: 978-1-78801-242-3

PDF ISBN: 978-1-78801-585-1

EPUB ISBN: 978-1-78801-739-8

Print ISSN: 2398-0656

Electronic ISSN: 2398-0664

A catalogue record for this book is available from the British Library

The Royal Society of Chemistry 2019

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Part I Physical and Chemical Properties of Carotenoids

CHAPTER 1

Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters

Antonio J. Melndez-Martnez*

a Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Seville, 41012, Spain

b Instituto de la Grasa CSIC, Department of Food Phytochemistry, University Campus Pablo de Olavide, Building 46, Seville, 41013, Spain
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