digestive enzymes? Comp Biochem Physiol
Part B 132:721–728
17. Breithaupt DE, Weller P, Grashorn MA (2003)
Quantification of carotenoids in chicken
plasma after feeding free or esterified lutein
and capsanthin using high-performance liquid
chromatography and liquid chromatographymass spectrometry analysis. Poult Sci 82
(3):395–401.
http://www.scopus.com/
inward/record.url?eid¼2-s2.0-0038548600&
partnerID¼40
18. Maoka T (2011) Carotenoids in marine animals. Mar Drugs 9(2):278–293
19. Shahidi F, Metusalach BJA et al (1998) Carotenoid pigments in seafoods and aquaculture.
Crit Rev Food Sci Nutr 38(1):1–67
20. Wade NM, Gabaudan J, Glencross BD (2017)
A review of carotenoid utilisation and function
in crustacean aquaculture. Rev Aquac 9
(2):141–156
21. de Carvalho CCR, Caramujo MJ (2017) Carotenoids in aquatic ecosystems and aquaculture: a colorful business with implications for
human health. Front Mar Sci 4:93):1–93)14
22. Spada FP, Selani MM, Coelho AAD et al
(2016) Influence of natural and synthetic carotenoids on the color of egg yolk. Sci Agric 73
(3):234–242
23. A ´ lvarez R, Mele ´ndez-Martı ´nez AJ, Vicario IM
et al (2014) Effect of pasture and concentrate
diets on concentrations of carotenoids, vitamin
a and vitamin E in plasma and adipose tissue of
lambs. J Food Compos Anal 36(1–2):59–65
24. MacDougall D (2002) Colour in food,
improving quality, 1st edn. Woodhead Publishing Ltd, Cambridge
25. Hutchings JB (1994) Food colour and appearance. Blackie Academic and Professional Publication, Glasgow
26. Wyszecki G, Stiles WS (2000) Color science.
Concepts and methods. Quantitative data and
formulae, vol 2. John Wiley & Sons, Inc,
New York
27. Artigas JM (2002) Medida del color. In:
Capilla P, Artigas JM, Pujol JE (eds) Fundamentos de colorimetrı ´a. Valencia, Espan ˜a
28. Workman J, Jerome J (2016) Ultraviolet spectroscopy. In: Workman J, Jerome J (eds) Concise handbook of analytical spectroscopy, the:
theory, applications, and reference materials.
World Scientific, Singapore
29. Skoog D, Holler FJ, Crouch SR et al (2008)
Principios del Ana ´lisis Instrumental. Editorial
Cengage Learning, Me ´xico
30. Wang HH, Sun DW (2002) Correlation
between cheese meltability determined with a
computer vision method and with Arnott and
Schreiber tests. J Food Sci 67:745–749
31. Luo MR, Cui GH, Li C (2001) British patent
entitled apparatus and method for measuring
colour (DigiEye System). Application No
0124683.4. Derby University Enterprises Limited, 4 October
32. Heredia FJ, A ´ lvarez C, Gonza ´lez-Miret ML
et al (2004) CromaLab, Analisis de color.
Registro General de la Propiedad ´
Intelectual:2004
33. Stinco CM, Escudero-Gilete ML, Heredia FJ
et al (2016) Multivariate analyses of a wide
selection of orange varieties based on carotenoid contents, color and in vitro antioxidant
capacity. Food Res Int 90:194–204
34. Stinco CM, Heredia FJ, Vicario IM et al
(2016) In vitro antioxidant capacity of tomato
products: relationships with their lycopene,
phytoene, phytofluene and alpha-tocopherol
contents, evaluation of interactions and correlation
with
reflectance
measurements.
LWT-Food Sci Technol 65:718–724
35. Mele ´ndez-Martı ´nez AJ, Go ´ mez-Robledo L,
Melgosa M et al (2011) Color of orange juices
in relation to their carotenoid contents as
assessed from different spectroscopic data. J
Food Compos Anal 24(6):837–844
36. Mele ´ndez-Martı ´nez AJ, Ayala F, Echa ´varri JF
et al (2011) A novel and enhanced approach for
the assessment of the total carotenoid content
of foods based on multipoint spectroscopic
measurements.
Food
Chem
126
(4):1862–1869
37. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2007) Rapid assessment of vitamin a activity through objective color measurements for
the quality control of orange juices with diverse
carotenoid profiles. J Agric Food Chem 55
(8):2808–2815
38. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2003) Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. J Agric Food Chem 51
(25):7266–7270
39. Stinco CM, Rodrı ´guez-Pulido FJ, EscuderoGilete ML et al (2013) Lycopene isomers in
fresh and processed tomato products: correlations with instrumental color measurements by
digital image analysis and spectroradiometry.
Food Res Int 50(1):111–120. https://doi.
org/10.1016/j.foodres.2012.10.011
116
Paula Mapelli-Brahm et al.
Part B 132:721–728
17. Breithaupt DE, Weller P, Grashorn MA (2003)
Quantification of carotenoids in chicken
plasma after feeding free or esterified lutein
and capsanthin using high-performance liquid
chromatography and liquid chromatographymass spectrometry analysis. Poult Sci 82
(3):395–401.
http://www.scopus.com/
inward/record.url?eid¼2-s2.0-0038548600&
partnerID¼40
18. Maoka T (2011) Carotenoids in marine animals. Mar Drugs 9(2):278–293
19. Shahidi F, Metusalach BJA et al (1998) Carotenoid pigments in seafoods and aquaculture.
Crit Rev Food Sci Nutr 38(1):1–67
20. Wade NM, Gabaudan J, Glencross BD (2017)
A review of carotenoid utilisation and function
in crustacean aquaculture. Rev Aquac 9
(2):141–156
21. de Carvalho CCR, Caramujo MJ (2017) Carotenoids in aquatic ecosystems and aquaculture: a colorful business with implications for
human health. Front Mar Sci 4:93):1–93)14
22. Spada FP, Selani MM, Coelho AAD et al
(2016) Influence of natural and synthetic carotenoids on the color of egg yolk. Sci Agric 73
(3):234–242
23. A ´ lvarez R, Mele ´ndez-Martı ´nez AJ, Vicario IM
et al (2014) Effect of pasture and concentrate
diets on concentrations of carotenoids, vitamin
a and vitamin E in plasma and adipose tissue of
lambs. J Food Compos Anal 36(1–2):59–65
24. MacDougall D (2002) Colour in food,
improving quality, 1st edn. Woodhead Publishing Ltd, Cambridge
25. Hutchings JB (1994) Food colour and appearance. Blackie Academic and Professional Publication, Glasgow
26. Wyszecki G, Stiles WS (2000) Color science.
Concepts and methods. Quantitative data and
formulae, vol 2. John Wiley & Sons, Inc,
New York
27. Artigas JM (2002) Medida del color. In:
Capilla P, Artigas JM, Pujol JE (eds) Fundamentos de colorimetrı ´a. Valencia, Espan ˜a
28. Workman J, Jerome J (2016) Ultraviolet spectroscopy. In: Workman J, Jerome J (eds) Concise handbook of analytical spectroscopy, the:
theory, applications, and reference materials.
World Scientific, Singapore
29. Skoog D, Holler FJ, Crouch SR et al (2008)
Principios del Ana ´lisis Instrumental. Editorial
Cengage Learning, Me ´xico
30. Wang HH, Sun DW (2002) Correlation
between cheese meltability determined with a
computer vision method and with Arnott and
Schreiber tests. J Food Sci 67:745–749
31. Luo MR, Cui GH, Li C (2001) British patent
entitled apparatus and method for measuring
colour (DigiEye System). Application No
0124683.4. Derby University Enterprises Limited, 4 October
32. Heredia FJ, A ´ lvarez C, Gonza ´lez-Miret ML
et al (2004) CromaLab, Analisis de color.
Registro General de la Propiedad ´
Intelectual:2004
33. Stinco CM, Escudero-Gilete ML, Heredia FJ
et al (2016) Multivariate analyses of a wide
selection of orange varieties based on carotenoid contents, color and in vitro antioxidant
capacity. Food Res Int 90:194–204
34. Stinco CM, Heredia FJ, Vicario IM et al
(2016) In vitro antioxidant capacity of tomato
products: relationships with their lycopene,
phytoene, phytofluene and alpha-tocopherol
contents, evaluation of interactions and correlation
with
reflectance
measurements.
LWT-Food Sci Technol 65:718–724
35. Mele ´ndez-Martı ´nez AJ, Go ´ mez-Robledo L,
Melgosa M et al (2011) Color of orange juices
in relation to their carotenoid contents as
assessed from different spectroscopic data. J
Food Compos Anal 24(6):837–844
36. Mele ´ndez-Martı ´nez AJ, Ayala F, Echa ´varri JF
et al (2011) A novel and enhanced approach for
the assessment of the total carotenoid content
of foods based on multipoint spectroscopic
measurements.
Food
Chem
126
(4):1862–1869
37. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2007) Rapid assessment of vitamin a activity through objective color measurements for
the quality control of orange juices with diverse
carotenoid profiles. J Agric Food Chem 55
(8):2808–2815
38. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2003) Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. J Agric Food Chem 51
(25):7266–7270
39. Stinco CM, Rodrı ´guez-Pulido FJ, EscuderoGilete ML et al (2013) Lycopene isomers in
fresh and processed tomato products: correlations with instrumental color measurements by
digital image analysis and spectroradiometry.
Food Res Int 50(1):111–120. https://doi.
org/10.1016/j.foodres.2012.10.011
116
Paula Mapelli-Brahm et al.