Kinetic and Thermodynamic Study of the Thermally Induced (E/Z) -Isomerization of the retro-Carotenoid Rhodoxanthin

Erstveröffentlichung
2020
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Wissenschaftlicher Artikel


Authors
Schex, Roland
Schweiggert, Franz
Wustenberg, Bettina
Bonrath, Werner
Schafer, Christian
et al.
Faculties
Fakultät für Mathematik und Wirtschaftswissenschaften
Institutions
Institut für Angewandte Informationsverarbeitung
Published in
Journal of agricultural and food chemistry ; 68 (2020), 18. - S. 5259-5269. - ISSN 0021-8561. - eISSN 1520-5118
Link to publication
https://dx.doi.org/10.1021/acs.jafc.0c00933
Keywords
activation energy; enthalpy; entropy; exocyclic double bond; first-order kinetics; Gibbs energy; keto-carotenoid; rate constant; BETA-CAROTENE; SPECTRAL CHARACTERIZATION; Z-ISOMERS; LYCOPENE; DEGRADATION; HPLC; IDENTIFICATION; SPECTROSCOPY; ACRYLAMIDE; BEHAVIOR
Dewey Decimal Group
DDC 540 / Chemistry & allied sciences
DDC 600 / Technology (Applied sciences)
DDC 630 / Agriculture and related technologies
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