carotenoid

Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content

Mahdi Fendri, Sawssen Mhamdi, Fadwa Jendoubi & Ajmi Larbi · Asian Food Science Journal · 2021

Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysi...

Open access Research Article 10.9734/afsj/2021/v20i430292

Research on the Effect of Pigments Rate on Quality and Quantity of Secondary Metabolites in Camellia sinensis L. in 13 Experimental Clones and Comparison in Two Times of Spring and Summer

Parvaneh Rahdari · Annual Research & Review in Biology · 2015

The present study was conducted in 2009 in order to investigate the effects of chlorophyll and carotenoid on determining the quality and quantity of dry tea that was obtained from the selective tea clones and was available in research bases supervised by the National Tea Research...

Open access Research Article 10.9734/ARRB/2015/11784

A Deletion of a Putative Glucosyl Transferase Increases Carotenoids Production in Synechocystis sp. PCC 6803

Hatem E. M. K. Abdelwahab · Annual Research & Review in Biology · 2014

Aim: Deletion the putative glucosyl transferase (Slr1125) in order to investigate its relationship with the unique carotenoid glycoside myxoxanthophyll. Methodology: In Synechocystis sp. PCC 6803, slr1125 ORF was replaced by streptomycin resistance cassette. The resulted homologo...

Open access Research Article 10.9734/ARRB/2015/11020