446
Á. Farkas et al.
Tanvetyanon, T., & Bepler, G. (2008). Beta-carotene in multivitamins and the possible risk of lung
cancer among smokers versus former smokers: A meta-analysis and evaluation of national brands.
Cancer, 113, 150–157.
Tarantalis, P. A., Polissiou, M., & Manfait, M. (1994). Separation of picrocrocin, cis-trans-crocins
and safranal of saffron using high-performance liquid chromatography with photodiode-array
detection. Journal of Chromatography A, 664, 55–61.
Tennant, D. R., & O’Callaghan, M. (2005). Survey of usage and estimated intakes of annatto extracts.
Food Research International, 38, 911–917.
Thomas, D. B., McGraw, K. J., James, H. F., & Madden, O. (2014). Non-destructive descriptions
of carotenoids in feathers using Raman spectroscopy. Analytical Methods, 6, 1301–1308.
Tirimanna, A. S. L. (1981). Study of the carotenoid pigments of Bixa orellana L. Seeds by thin
layer chromatography. Mikrochimica Acta, 76, 11–16.
Torregrosa-Crespo, J., Montero, Z., Fuentes, J. L., Reig García-Galbis, M., Garbayo, I., Vílchez,
C., & Martínez-Espinosa, R. M. (2018). Exploring the valuable carotenoids for the large-scale
production by marine microorganisms. Marine Drugs, 16, 203. Epub.
Toyomizu, M., Sato, K., Taroda, H., Kato, T., & Akiba, Y. (2001). Effects of dietary of Spirulina
on meat colour muscle of broiler chickens. Br. Poultry Science, 42, 197–202.
Ulbricht, C., Basch, E., Chao, W., Conquer, J., Costa, D., Culwell, S., et al. (2012). An evidencebased systematic review of vitamin A by the natural standard research collaboration. Journal of
Dietary Supplements, 9, 299–416.
Vaquero, I., Ruiz-Domínguez, C., Márquez, M., & Vílchez, C. (2012). Cu-mediated biomass productivity enhancement and lutein enrichment of the novel microalga Coccomyxa onubensis. Process
Biochemistry, 47, 694–700.
Wei, X., Chen, C., Yu, Q., Gady, A., Yu, Y., Liang, G., et al. (2014). Comparison of carotenoid
accumulation and biosynthetic gene expression between Valencia and Rohde Red Valencia sweet
oranges. Plant Science, 227, 28–36.
Westphal, A., & Böhm, V. (2015). Carotenoids: Properties, distribution, bioavailability, metabolism
and health effects. Ernaehrungs Umschau International, 11, 196–207.
Wibowo, S., Vervoort, L., Tomic, J., Santiago, J. S., Lemmens, L., Panozzo, A., et al. (2015).
Colour and carotenoid changes of pasteurised orange juice during storage. Food Chemistry, 171,
330–340.
van Wijk, A. A. C., Spaans, A., Uzunbajakava, N., Otto, C., de Groot, H. J. M., & Lugtenburg, Buda,
F. (2005). Spectroscopy and quantum chemical modeling reveal a predominant contribution of
excitonic interactions to the bathochromic shift in α-Crustacyanin, the blue carotenoprotein in
the carapace of the lobster Homarus gammarus. Journal of the American Chemical Society, 127,
1438.
Withers, N. W., Alberte, R. S., Lewin, R. A., Thornber, J. P., Britton, G., & Goodwin, T. W. (1978).
Photosynthetic unit size, carotenoids, and chlorophyll-protein composition of Prochloron sp., a
prokaryotic green alga. Proceedings of the National Academy of Sciences of the United States of
America, 75, 2301–2305.
Wu, Z., Wu, S., & Shi, X. (2007). Supercritical fluid extraction and determination of lutein in
heterotrophically cultivated Chlorella pyrenoidosa. Journal of Food Process Engineering, 30,
174–185.
Yang, S., Zhou, Q., Yang, L., Xue, Y., Xu, J., & Xue, C. (2015). Effect of thermal processing on
astaxanthin and astaxanthin esters in pacific white shrimp Litopenaeus vannamei. Journal of Oleo
Science, 64, 243–253.
Ye, R. W., Stead, K. J., Yao, H., & He, H. (2006). Mutational and functional analysis of the β-carotene
ketolase involved in the production of canthaxanthin and astaxanthin. Applied and Environment
Microbiology, 72, 5829–5837.
Yemis, O., Bakkalbas, E., & Artık, N. (2012). Changes in pigment profile and surface colour of
fig (Ficus carica L.) during drying. International Journal of Food Science & Technology, 47,
1710–1719.
Á. Farkas et al.
Tanvetyanon, T., & Bepler, G. (2008). Beta-carotene in multivitamins and the possible risk of lung
cancer among smokers versus former smokers: A meta-analysis and evaluation of national brands.
Cancer, 113, 150–157.
Tarantalis, P. A., Polissiou, M., & Manfait, M. (1994). Separation of picrocrocin, cis-trans-crocins
and safranal of saffron using high-performance liquid chromatography with photodiode-array
detection. Journal of Chromatography A, 664, 55–61.
Tennant, D. R., & O’Callaghan, M. (2005). Survey of usage and estimated intakes of annatto extracts.
Food Research International, 38, 911–917.
Thomas, D. B., McGraw, K. J., James, H. F., & Madden, O. (2014). Non-destructive descriptions
of carotenoids in feathers using Raman spectroscopy. Analytical Methods, 6, 1301–1308.
Tirimanna, A. S. L. (1981). Study of the carotenoid pigments of Bixa orellana L. Seeds by thin
layer chromatography. Mikrochimica Acta, 76, 11–16.
Torregrosa-Crespo, J., Montero, Z., Fuentes, J. L., Reig García-Galbis, M., Garbayo, I., Vílchez,
C., & Martínez-Espinosa, R. M. (2018). Exploring the valuable carotenoids for the large-scale
production by marine microorganisms. Marine Drugs, 16, 203. Epub.
Toyomizu, M., Sato, K., Taroda, H., Kato, T., & Akiba, Y. (2001). Effects of dietary of Spirulina
on meat colour muscle of broiler chickens. Br. Poultry Science, 42, 197–202.
Ulbricht, C., Basch, E., Chao, W., Conquer, J., Costa, D., Culwell, S., et al. (2012). An evidencebased systematic review of vitamin A by the natural standard research collaboration. Journal of
Dietary Supplements, 9, 299–416.
Vaquero, I., Ruiz-Domínguez, C., Márquez, M., & Vílchez, C. (2012). Cu-mediated biomass productivity enhancement and lutein enrichment of the novel microalga Coccomyxa onubensis. Process
Biochemistry, 47, 694–700.
Wei, X., Chen, C., Yu, Q., Gady, A., Yu, Y., Liang, G., et al. (2014). Comparison of carotenoid
accumulation and biosynthetic gene expression between Valencia and Rohde Red Valencia sweet
oranges. Plant Science, 227, 28–36.
Westphal, A., & Böhm, V. (2015). Carotenoids: Properties, distribution, bioavailability, metabolism
and health effects. Ernaehrungs Umschau International, 11, 196–207.
Wibowo, S., Vervoort, L., Tomic, J., Santiago, J. S., Lemmens, L., Panozzo, A., et al. (2015).
Colour and carotenoid changes of pasteurised orange juice during storage. Food Chemistry, 171,
330–340.
van Wijk, A. A. C., Spaans, A., Uzunbajakava, N., Otto, C., de Groot, H. J. M., & Lugtenburg, Buda,
F. (2005). Spectroscopy and quantum chemical modeling reveal a predominant contribution of
excitonic interactions to the bathochromic shift in α-Crustacyanin, the blue carotenoprotein in
the carapace of the lobster Homarus gammarus. Journal of the American Chemical Society, 127,
1438.
Withers, N. W., Alberte, R. S., Lewin, R. A., Thornber, J. P., Britton, G., & Goodwin, T. W. (1978).
Photosynthetic unit size, carotenoids, and chlorophyll-protein composition of Prochloron sp., a
prokaryotic green alga. Proceedings of the National Academy of Sciences of the United States of
America, 75, 2301–2305.
Wu, Z., Wu, S., & Shi, X. (2007). Supercritical fluid extraction and determination of lutein in
heterotrophically cultivated Chlorella pyrenoidosa. Journal of Food Process Engineering, 30,
174–185.
Yang, S., Zhou, Q., Yang, L., Xue, Y., Xu, J., & Xue, C. (2015). Effect of thermal processing on
astaxanthin and astaxanthin esters in pacific white shrimp Litopenaeus vannamei. Journal of Oleo
Science, 64, 243–253.
Ye, R. W., Stead, K. J., Yao, H., & He, H. (2006). Mutational and functional analysis of the β-carotene
ketolase involved in the production of canthaxanthin and astaxanthin. Applied and Environment
Microbiology, 72, 5829–5837.
Yemis, O., Bakkalbas, E., & Artık, N. (2012). Changes in pigment profile and surface colour of
fig (Ficus carica L.) during drying. International Journal of Food Science & Technology, 47,
1710–1719.