NL biblo - Progetto Biocolor

Transcript

Progetto: “Produzione ed estrazione di coloranti naturali da residui della produzione del pomodoro e colture cellulari
fotosintetiche” – BIOCOLOR – CUP: G66D11000470009 - Progetto finanziato con fondi del PSR Sicilia 2007-2013 – Misura
124: Cooperazione per lo sviluppo di nuovi prodotti, processi e tecnologie nei settori agricolo e alimentare, e in quello
forestale.
Newsletter Bibliografia
Progetto Biocolor: indicazioni bibliografiche
Offriamo a coloro che desiderino approfondire le tematiche affrontate dal
Progetto Biocolor una sintesi bibliografica ordinata per argomenti:
LA SPIRULINA, CARATTERISTICHE, LA COLTIVAZIONE, LA LAVORAZIONE E GLI IMPIEGHI 1 IL LICOPENE, CARATTERISTICHE, L’ESTRAZIONE DAL POMODORO E GLI IMPIEGHI 17 I COLORANTI ALIMENTARI, CARATTERISTICHE E IMPIEGHI 32 LA NORMATIVA RIGUARDANTE GLI ADDITIVI ALIMENTARI 36 La Spirulina, caratteristiche, la coltivazione, la lavorazione e gli impieghi •
Amos Richmond & Ning Zou (1999). Efficient utilisation of high photon irradiance for mass
production of photoautrophic micro-organism. Journal of Applied Phycology, 11, pp. 123-127.
forestale.
•
Andreoli C., Lokhrost G.M., Mani A.M., Scarabel L., Moro I., La Rocca N. and Tognetto L.
(1998). Koliella antarctica sp. nov. (Klebsormidiales) a new marine green microalga from the
Ross Sea (Antarctica). Archiv fur Hydrobiol. /Algological Studies., 90, pp. 1-8.
•
Arai S.,1996. Studies of Functional foods in Japan-State of the art. Biosci., Biotechnol.,
Biochem. 60, 9-15.
•
Azov, Y., Goldman, J.C. (1982). Free ammonia inhibition of algal photosynthesis in intensive
cultures. Applied and Environmental Microbiology, 43(4): 735-739.
•
Babu M. (1995), Evaluation of chemoprevention of oral cancer with Spirulina, Nutrition and
Cancer, vol. 24, n. 2, pp.197-202.
•
Barbato F., 2011. An integrated approach to microalgae culture in Italy. IEA meeting on
Biorefinery, Task 42, Tortona - Italy, 4 april 2011. http:// www.iea-bioenergy.task42biorefineries.com/publications/stakeholder- meetings/2011/
•
Barbato F., De Luca E., 2011. Some methods to save energy, time and money in small scale
microalgae culture. XIX ISAF International Symposium on alcohol fuels, 10-14 october 2011,
Verona - Italy.
•
Barrón, L.B., Torres-Valencia,M.J., Chamorro-Cevallos, G.&Zúñiga-Estrada, A. (2008).
Spirulina as an Antiviral Agent, in, M.E. Gershwin &Amha Belay (ed.), Spirulina in human
nutrition and health, CRC Pres, Taylor & Francis, pp.227.
•
Becker E.W. (1994). Microalgae: Biotechnology and Microbiology, Cambridge universitypress,
293 pp.
•
Becker E.W. (2004). Micro-algae as a source of protein. Biotechnology Advances, 25(2), pp.
207-210.
•
Becker W., 2004. Nutritional Value of Microalgae for Aquaculture. In: Handbook of Microalgal
Culture: Biotechnology and Applied Phycology. Ed. A. Richmond - Blackwell Science, pp.
380-391.
•
Becker, E. W. (1992). Micro-algae for human and animal consuptions, in Borowitzka, Michael
A. & Borowitzka, Lesley J. (ed.), Micro-algal Biotechnology, Cambridge University Press,
Cambridge, UK, p.223-256.
•
Becker, E. W. & Venkataraman, L. V. (1984). Production and utilization of the blue-green alga
Spirulina in India, Biomass,Volume 4, Issue 2, pp. 105-125.
•
Becker, E.W. (1984). Nutritional properties of microalgal potentials and constraints. In:
Richmond A, Ed. Handbookof microalgal mass culture. CRC Press, Inc, Boca Raton; pp. 339408._
•
Belay A, Ota Y., Miyakawa K, Shimamatsu H. (1993), Current knowledge on potential health
benefits of Spirulina, Journal of Applied Phycology, n. 5, pp. 235–241.
forestale.
•
Belay A. (1997). Mass culture of Spirulina outdoors: the Earthrise Farms experience. in
Vonshak, A. (ed.), Spirulina platensis (Arthrospira) Physiology, Cell Biology and
Biotechnology, London: Taylor & Francis, pp.131-158.
•
Belay A., Kato T., Ota Y. (1996), Spirulina (Arthrospira): potential application as animal feed
supplement, Journal of Applied Phycology, n.8, pp. 303-311.
•
Belay, A. (2002). The Potential Application of Spirulina (Arthrospira) as a Nutritional and
Therapeutic Supplement in Health Management, The Journal of the American Nutraceutical
Association, Vol. 5, No. 2, pp.1-24, JANA 27.
•
Belay, A. (2008). Spirulina (Arthrospira): Production and Quality Assurance, in, M.E. Gershwin
&Amha Belay (ed.), Spirulina in human nutrition and health, CRC Pres, Taylor & Francis, p:1640.
•
Ben-Amotz A., Shaish A., Avron M., 2003. The biotechnology of cultivating Dunaliella for
production of β-carotene rich algae. Bioresource Technology Volume 38, Issues 2-3, 1991,
Pages 233-235.
•
Benemann J. R., Pedroni P., 2007. Biofissazione di CO2 fossile mediante microalghe per
l’abbattimento dei gas serra. In “Enciclopedia degli idrocarburi”, Ed. Treccani, pp. 837-861.
•
Bhattacharya, S. & Shivaprakash, M.K. 2005. Evaluation of three Spirulina species grown
under similar conditions for their growth and biochemicals. J. Sci. Food Agric., 85: 333-336.
•
Bilanovic D., Andargatchew A., Kroeger T. e Shelef G. (2009). Freshwater and marine
microalgae sequestering of CO2 at different C and N concentrations-Response surface
methodology analysis. Energy Conversion and Management, 50(2), pp. 262-267.
•
Binaghi L., del Borghi A., Lodi A., Converti A., del Borghi M. (2003). Batch and fed-batch
uptake of carbon dioxide by Spirulina platensis. Process Biochemistry, 38(9), pp. 1341-1346.
•
Blunden G. (1977). Cytokinin activity of seaweed extract. In: Marine Natural Products
Chemistry (DJ Faulkner & W.H. Fenical, eds). New York: Plenum Publishing Corporation. pp.
337-344
•
Bonotto S. (1987): Coltivazione e utilizzazione di micro e macroalghe. In: Alghe e loro
utilizzazione, edito da CCIAA di Lecce, Giugno 1987, pp. 75-97.
•
Borowitzka M.A. (1992) Algal biotechnology products and processes. Matching science and
economics. J. appl. Phycol. 4: 267-279.
•
Borowitzka M.A. (1998). Commercial production of microalgae: ponds, tanks, tubes and
fermenters. Journal of Biotechnoly, vol. 70, pp. 313-321.
•
Boussiba, S., Gibson, J. (1991). Ammonia Translocation in Cyanobacteria. FEMS Microbiology
Reviews, 88(1), pp. 1-14.
forestale.
•
Brennan L, Owende P (2010) Biofuels from microalgae-a review of technologies for
production, processing, and extractions of biofuels and co-products. Renewable and Sustainable
Energy Reviews 14: 557-577.
•
Brennan L. e Owende P. (2010). Biofuels from microalgae. A review of technologies for
production, processing, and extractions of biofuels and co-products. Renewable and Sustainable
Energy Reviews 14(2), pp. 557-577.
•
Brown M.R., Mular M., Miller I., Farmer C., and Trenerry C. 1999. The vitamin content of
microalgae used in aquaculture. J. Appl. Phicol., 11, 247-255.
•
Burlew J.S.(1953). Algal culture. From Laboratory to Pilot Plant. Carnegie Institution of
Washington. Washington DC, pp. 357
•
Campanella L., Crescentini G., Avino P. (1999), Simultaneous determination of cysteine,
cystine and 18 other amino acids in various matrices by high-performance liquid
chromatography, Journal of Cromatography A, vol. 833, pp. 137-145.
•
Cañizares-Villanueva R.O., Domínguez A.R., Cruz M.S. , Ríos-Leal E. (1995), Chemical
Composition of cyanobacteria grown in diluted, aerated swine wastewater, Bioresourse
Technology, vol. 51, pp. 111-116.
•
Carmichael, W. (1994). The toxins of cyanobacteria, Scientific American 279: 78–86.
•
Carpenter E., Lin J. and Cappone D.G. (2000). Bacterial activity in South Pole snow. Appl.
Eviron. Microbiol., 66, pp. 4514- 4517.
•
Carvalho A.P., Meireles L.A., Malcata F.X. (2006). Microalgal reactors: a review of enclosed
system designs and performances. Biotechnology progress, 22(6), pp. 1490-1506.
•
Carvalho, J.C.M., Francisco, F.R., Almeida, K.A., Sato, S., Converti, A. (2004). Cultivation of
Arthrospira (Spirulina) platensis (Cyanophyceae) by fed-batch addition of ammonium chloride
at exponentially increasing feeding rates. Journal of Phycology, 40(3), pp. 589-597.
•
Cevallos, C.G., Lilia Barrón, B. & Vázquez-Sánchez, J. (2008). Toxicologic Studies and
Antitoxic Properties of Spirulina, in M.E. Gershwin & Amha Belay (ed.), Spirulina in Human
Nutrition and Health, CRC Press Taylor & Francis Group Boca Raton, FL 33487-2742, pp. 4265.
•
Chan C.X., Ho C.L., Phang S.M. (2006). Trends in seaweed research. Trends in Plant Science,
11(4), pp.165-166.
•
Chapman V.J. e Chapman D.J. (1980). Seaweeds and Their Uses. Third Edition, Chapman and
Hall, London, pp. 62 97.
•
Chen T., Zheng W., Wong Y. S., Yang F., Bai Y. (2006). Accumulation of selenium in
mixotrophic culture of Spirulina platensis on glucose. Bioresource Technology, 97(18), pp.
2260-2265.
forestale.
•
Chen, F. e Zhang Y. (1997). High cell density mixotrophic culture of Spirulina platensis on
glucose for phycocyanin production using a fed-batch system. Enzyme and Microbial
Technology, 20(3), pp. 221- 224
•
Chini Zittelli G., Tomasello V., Pinzani E., Tredici M.R. (1996), Outdoor cultivation of
Arthrospira platensis during autumn in temperate climates, Journal of Applied Phycology, n. 8,
pp. 293-301.
•
Chini Zittelli G., Tomasello V., Pinzani E., Tredici M.R. (1996), Outdoor cultivation of
Arthrospira platensis during autumn in temperate climates, Journal of Applied Phycology, n. 8,
pp. 293-301.
•
Chisti Y. (2007). Biodiesel from microalgae. Biotechnol Adv, 25(3), pp. 294-306._
•
Chojnacka, K., Noworyta, A. (2004). Evaluation of Spirulina sp. growth in photoautotrophic,
heterotrophic and mixotrophic cultures. Enzyme and Microbial Technology, 34(5), pp. 461465. Ciferri, O. (1983). Spirulina, the edible microorganism. Microbiological Reviews, 47, pp.
551-578.
•
Ciferri, O. (1983). Spirulina, the Edible Microorganism, Microbiological reviews, American
Society for Microbiology Vol.47, No:4, pp. 551-578.
•
Ciferri, O., Tiboni, O. (1985). The biochemistry and industrial potential of Spirulina. Annual
Review of Microbiology, 39: 503-526.
•
Cohen Z. (1986). Products from microalgae. In: Richmond, A. (Ed.), Handbook of Microalgal
Mass Culture. CRC Press Inc, Boca Raton, FL, pp. 421-454.
•
Cohen Z. (1997). The chemicals of Spirulina. In: Vonshak A., Ed., Spirulina platensis
(arthrospira). Physiology, Cell-Biology and Biotechnology, Taylor and francis, London, pp.175204.
•
Cohen Z., Marghei M.C., Tomaselli L. (1995), Chemotaxonomy of cyanobacteria,
Phytochemistry, vol. 40, pp. 1155-1158.
•
Converti A., Scapazzoni S., Lodi A., Carvalho C.M. (2006). Ammonium and urea removal by
Spirulina platensis. Journal of Industrial Microbiology and Biotechnology, 33(1), pp. 8-16.
•
Cornet J.F., Dussap C.G. Gross J.B. (1998). Kinetics and energetics of photosynthetic
microorganisms in photobioreactors: Application to Spirulina growth. Advances in biochemical
Engineering, 59, pp. 153-224.
•
Danesi E.D.G., Rangel-Yagui C.O., Carvalho J.C.M., Sato S. (2004). Effect of reducing the
light intensity on the growth and production of chlorophyll by Spirulina platensis. Biomass and
Bioenergy, 26(4), pp. 329-335.
•
Daugbjerg N. (2000). Pyramimonas tychotreta, sp. nov. (Prasinophyceae), a new marine species
from Antarctica: light and electron microscopy of the motile stage and notes on growth rates. J.
Phycol. 36, pp. 160-171.
forestale.
•
De Oliveira M.A.C.L., Monteiro M.P.C., Robbs P.G., Leite S.G.F. (1999). Growth and
chemical composition of Spirulina maxima e Spirulina platensis biomass at different
temperatures. Aquaculture international, 7 (4), pp. 261-275.
•
De Pauw, N. & Persoone, G., 1988. Microalgae for aquaculture. In: Micro- algal. Biotechnology
(eds M.A. Borowitzka & L.J. Borowitzka), pp. 197-221. Cambridge University Press,
Cambridge, UK.
•
Devos N., Ingouff M., Loppes R., Matagne R.F. (1998). Rubisco adaptation to low
temperatures: a comparative study in psychrophilic and mesophilic unicellular algae. J. Phycol.
34, pp. 655-660.
•
Diraman, H., Koru, E. & Dibeklioglu, H. (2009). Fatty Acid Profile of Spirulina platensis Used
as a Food Supplement, The Israeli Journal of Aquaculture – Bamidgeh 61(2), 134- 142.
•
Dittmann E, Wiegand C (2006) Cyanobacterial toxins-occurrence, biosynthesis and impact on
human affairs. Mol Nutr Food Res 50: 7-17.
•
Dubacq J.P. e Pham-Quoc K. (1993). Biotechnology of Spirulina lipids: a source of gammalinolenic acid. In: Doumengue, F., Durand-Chastel, H., Toulemont, A., Eds. Spiruline algue de
vie. Musee Oceanographique. Bulletin de l'Institut Oceanographique Monaco, 12, pp. 59-64.
•
Eere - National algal biofuels technology roadmap (2009). Technical report, Energy Efficiency
Renewable Energy Office - U.S. Department of Energy.
•
Encyclopaedia of food science food technology and nutrition, Academic Press Limited, pp.
4131-4135.
•
Estrada J.E.P., Bescos P.B., del Fresno A.M.V. (2001). Antioxidant activity of different
fractions of Spirulina platensis protean extract. Farmaco, 56(5-7), pp. 497-500.
•
Falquet J. (1996), La Spiruline – Aspects nutritionnels, edition Antenna Tecnology, Genève,
Suisse.
•
Farrar W.V. (1966), Tecuitlatl: a glimpse of Aztec food technology, Nature, n.7, vol.211, pp.
341-342.
•
Fedler C.B., Parker N.C. (1993), High-value products development from biomass, Proceeding
of International Winter Meeting of the Society for engineering in agricultural, food and
biological systems, Washington, 20-23 June.
•
Feller G. e Gerday C. (2003). Psychrophilic enzymes; hot topics in cold adaptation. Reviews, 1,
pp. 200-208.
•
Feller G., Narinx E., Arpigny J.L., Aittaleb M., Baise E., Genicot S. and Gerday C. (1996).
Enzymes from psychrophilic organisms. FEMS Microbiol. Rev., 18, pp. 189-202.
forestale.
•
Fields P.A. e Somer G.N. (1998). Hot spots in cold adaptation: localised increases in
conformational flexibility in lactate dehydrogenase A4 orthologs of Antarctic notothenioid
fishes. Proc. Natural. Acad. Sci. 95, pp. 11476-11481.
•
Figueroa F.L., Nygard C., Ekelund G˜mez I.. (2003). Photobiological characteristics and
photosynthetic UV responses in two Ulva species (Chlorophyta) from southern Spain. Journal
of Photochemistry and Photobiology, 72 (1-3), pp. 35-44.
•
Filali-Mouhim R., Lasseur Ch., Dubertret G. (1997). MELiSA: nitrogen sources for growth of
the cyanobacterium Spirulina. Proceedings of the 6th European Symposium on Space
Environmental Control Systems. ESA Special Publications, 400 (1-2), pp. 909-912.
•
Food and Agricultural Organization (FAO), Nutrient composition and protein quality of rice
relative to other cereals, sito internet http://wwww.fao.org.
•
Fox, D.R. (1996). SPIRULINA: Production&Potential, Edisud, France, pp.232.
•
Garc’a-Gonz‡lez M., Moreno J., Manzano J. C., Florencio F. J., Guerrero M. G. (2005).
Production of Dunaliella salina biomass rich in 9-cis-_-carotene and lutein in a closed tubular
photobioreactor. J. Biotechnol., 115, pp. 81-90.
•
Garofalo R., coordinatore, 2010. Report on main stakeholders. Algae and aquatic biomass for a
sustainable production of 2nd generation biofuels - Aquafuels project. p. 217.
http://www.aquafuels.eu/attachments/079_D%20
1.3%20Report%20on%20main%20stakeholders.pdf
•
Glazer, A.N. (1994). Phycobiliproteins/a family of valuable, widely used fluorophores. J. Appl.
Phycol. 6, pp. 105-112.
•
Gordillo F.J.L., JimŽnez C., Figueroa F.L., Niell F.X. (1998). Effects of increased atmospheric
CO2 and N supply on photosynthesis, growth and cell composition of the cyanobacterium
Spirulina platensis (Arthrospira). Journal of Applied Phycology, 10(5), pp. 461-469.
•
Gouveia L. e Empis J. (2003). Relative stabilities of microalgal carotenoids in microalgal
extracts, biomass and fish feed: effect of storage conditions. Innov. Food Sci. Emerg. Technol.,
4, pp. 227-233.
•
Greaves R, Petkovich MCON, Miyazawa TCON, Albertini B (2012) Vitamin A and
Carotenoids: Chemistry, Analysis, Function and Effects. Royal Society of Chemistry.
•
Greenwell H.C., Laurens L.M., Shields R.J., Lovitt R.W., Flynn K.J. (2010). Placing microalgae
on the biofuels priority list: a review of the technology challenges. Journal of the Royal Society
Interface, 7, pp. 703-726.
•
Grinstead G.S., Tokach M.D., S. Dritz, Goodband R.D., Nelssen J.L. (2000), “Effects of
Spirulina platensis on growth performance of weanling pigs”, Animal Feed Science and
Technology, vol. 83, pp. 237-247.
forestale.
•
Grobbelaar J. U. e Kurano N. (2003). Use of photoacclimation in the design of novel
photobioreactor to achieve high yields in algal mass cultivation. Journal of Applied Phycology,
15, pp. 121-126.
•
Guerrero M.G. e Lara, C. (1987). Assimilation of inorganic nitrogen. In: The cyanobacteria. Ed.
Elsevier Science Publisher, Amsterdam.
•
Habib, M.A.B., Parvin, M., Huntington, T.C. & Hasan, R.M. (2008). A Review on Culture,
Production and Use of Spirulina as Food for Humans and Feeds for Domestic Animals and Fish,
FAO Fisheries and Aquaculture Circular. No. 1034, Rome-Italy, ISBN 978-92- 5-106106-0, pp.
1-41.
•
Hayakawa Y., Hayashi T., Lee J.B., Srisomporn P., Maeda M., Ozawa T., Sakuragawa N.
(2000), Inhibition of thrombin by sulphated polysaccharides isolated from green algae,
Biochimica et Biophysica Acta, vol. 1543, pp. 86-94.
•
Hayakawa Y., Hayashi T., Lee J.B., Srisomporn P., Maeda M., Ozawa T., Sakuragawa N.
(2000). Inhibition of thrombin by sulphated polysaccharides isolated from green algae.
Biochimica et Biophysica Acta, 1543, pp. 86-94.
•
Heasman M., Diemar J., O'Connor W., Sushames T., Foulkes L. (2000). Development of
extended shelf-life microalgae concentrate diets harvested by centrifugation for bivalve
molluscs-a summary. Aquaculture Research, 31(8-9), pp. 637-659.
•
Hendrikson, 2009. Earth Food Spirulina. Published by Ronore Enterprises, Hawaii, USA. pp.
187._
•
Hendrikson, 2009. Earth Food Spirulina. Published by Ronore Enterprises, Hawaii, USA.
pp.187.
•
Henrikson, R. (1994). Microalga Spirulina, superalimento del futuro, Ronore Enterprises. 2a ed.
Ediciones Urano, Barcelona, España. pp. 222.
•
Henrikson, R. (2010). Spirulina: World Food, How this micro algae can transform your health
and our planet, Published by Ronore Enterprises, Inc.PO Box 909, Hana, Maui, Hawaii 96718
USA, ISBN 1453766987, pp.195.
•
Henrikson, R. (2011). Algae in Historical Legends, Algae Industry Magazine March 10,
URL:www.AlgaeIndustryMagazine.com.
•
Hernández-Corona A, Nieves I., Meckes M., Chamorro G., Barron B. L. (2002), Antiviral
activity of Spirulina maxima against herpes simplex virus type 2, Antiviral Research, vol.56, pp.
279-285.
•
Hirano A., Hon-Nami K., Kunito S., Hada M., Ogushi Y. (1998), Temperature effect on
continuous gasification of microalgal biogas: theoretical yield of methanol production and its
energy balance, Catalysis Today, vol. 45, pp. 399-404.
forestale.
•
Hirata, S., Hata, J.I., Taya, M., Tone, S. (1997). Evaluation of Spirulina platensis growth
considering light intensity distribution in photoautotrophic batch culture. Journal of Chemical
Engineering of Japan, 30(2), pp. 355-359.
•
Hu H. (2001), Spirulina containing DHA screened out fist time in the World, Proceeding of 4°
Sino-American Symposium on Frontier Sciences, Beijing, 20-23 September.
•
Hu Q., Sommerfeld M., Jarvis E., Ghirardi M., Posewitz M., Michael Seibert M. and Darzins A.
(2008). Microalgal triacylglycerols as feedstocks for biofuel production: perspectives and
advances. The Plant Journal 54: 621-639.
•
IPCC (2007) Intergovernmental Panel on Climate Change ‘AR4 Synthesis report’. www.ipcc.ch
•
Istituto Superiore di Sanità (1999), Aspetti sanitari della problematica dei cianobatteri nelle
acque superficiali italiane, Workshop, (a cura di Funari E.), Roma.
•
Iwamoto H. (2004). Industrial production of microalgal cell-mass and secondary products-major
industrial species- Chlorella, p. 225-263. In Richmond, A. (ed.) Handbook of microalgal
culture. Blackwell, Oxford, UK.
•
James R., Sampath K., Thangarathinam R. & Vasudhevan, I. (2006). Effect of dietary Spirulina
level on growth, fertility, coloration and leucocyte count in red swordtail, Xiphophorus helleri.
Isr. J. Aquacult. - Bamidgeh, 58:97-104.
•
Jiménez C., Coss’o B.R., Labella D., Xavier Niell F. (2002). The feasibility of industrial
production of Spirulina (Arthrospira)in Southern Spain. Acquaculture, 2002, vol. 217, pp. 179190.
•
Jourdan J.P. (1999), Cultivez votre spiruline, édition Antenna Tecnology, Genève, Suisse.
•
Kaji T., Shimada S., Yamamoto C., Fujiwara Y., Lee J.B., Hayashi T. (2002), Repair of
wounded monolayers of cultured bovine aortic endothelial cells is inhibited by calcium spirulan,
a novel sulfated polysaccharide isolated from Spirulina platensis. Life Sciences, 70, pp. 18411848.
•
Kaji T.(2), Shimada S., Yamamoto C., Fujiwara Y., Lee J.B., Hayashi T., Inhibition of the
association of proteoglycans with cultured vascular endothelial cell layers by calcium and
sodium spirulan, Journal of Health Science, 2002, vol.48, n.3, pp.250- 255.
•
Kawaguchi K., 1980. Microalgae production systems in Asia. In “Algae Biomass”, ed. Shelef
and Soeder, Elsevier.
•
Kay R. A. (1991), Microalgae as food and supplemen, Crit. Rev. Food Sci. Nutr., vol. 30, pp.
555-573.
•
Khan Z, Bhadouria P, Bisen PS (2005) Nutritional and therapeutic potential of Spirulina.
Current pharmaceutical biotechnology 6: 373-379.
forestale.
•
Kirk J.T.O. e Tilney-Basset R.A.E. (1978). The plastids. Their Chemestry, Structure, Growth
and Inheritance, 2nd Ed. Amsterdam. Elsevier._
•
Koru, E. (2009). Spirulina Microalgae Production and Breeding in Commercial, Turkey Journal
of Agriculture, - May-June 2008, Issue:11, Year:3, pp:133-134, Çamdibi-Izmir/Turkey (in
Turkish).
•
Koru, E., Cirik, S. & Turan, G. (2008). The use of Spirulina for fish feed production in Turkey,
University-Industry Co-Operation Project (USIGEM), Project principal investigator and
consultant by Edis Koru, pp.100, Bornova-Izmir/Turkey (in Turkish).
•
Kuntz L. A. (edit by) (1998), Food product designed, Weeks Publishing Company, Northbrook
Chicago, USA.
•
Lee Y.K. (1997), Commercial production of microalgae in the Asia-Pacific rim, Journal of
Applied Phycology, n. 9, pp. 403-411.
•
Lee Y.K. (1997), Commercial production of microalgae in the Asia-Pacific rim, Journal of
Applied Phycology, n. 9, pp. 403-411._
•
Leonard J. (1966), The 1964-65 Belgian Trans-Saharan expedition, Nature, vol. 209, n.1, pp.
126-128.
•
Li D.M., Qi Y.Z.(1997). Spirulina industry in China: Present status and future prospects.
Journal of Applied Phycology, n.9, pp. 25-28._
•
Lincoln E. P., Wilkie A.C. and French B.T. (1996), Cyanobacterial process for renovating dairy
wastewater, Biomass and energy, vol.10, pp. 63-68.
•
Lincoln E.P. , Koopman B., Bagnall L.O. and Nordstedt R.A. (1986), Aquatic system for fuel
and feed from livestock wastes”, Journal of Agricultural Engineering Research, vol. 33, pp.
159-169.
•
Ling H.U. (2001). Snow algae of the windmill islands, continental antarctica: Desmotetra
aureospora, sp. nov. and D. antarctica, Comb. Nov. (Chlorophyta). J. Phycol. 37, pp. 160-174.
•
Liotenberg S., Campbell D., Rippka R., Houmard J., Marsac N.T. (1996). Effect of the nitrogen
source on phycobiliprotein synthesis and cell reserves in a chromatically adapting filamentous
cyanobacterium. Microbiology, 142, pp. 611-622.
•
Lodi A., Binaghi L., Solisio C., Converti A., Borghi M. (2003). Nitrate and phosphate removal
by Spirulina platensis. Journal of Industrial Microbiology and Biotechnology, 30(11): 656- 660.
•
Loppes R., Devos N., Willem S., Barthelemy P. and Matagne R.F. (1996). Effect of temperature
on two enzymes from a psychrophilic Chloromonas (Chlorophyta). J. Phycol., 32, pp. 276-278.
•
Macrae R., Robinson R.K., Sadler M.J.(edited by) (1993),
•
Macrae R., Robinson R.K., Sadler M.J.(edited by) (1993), Encyclopaedia of food science food
technology and nutrition, Academic Press Limited, pp. 4131-4135.
forestale.
•
Mahajan G. (1995), Gamma-Linolenic acid production from Spirulina platensis, Applied
Microbiology and Biotechnology, vol. 43, n. 3, pp. 466-469.
•
Martinez, G.A. (2007). Hepatotoxic Cyanobacteria, in Botana, M.L. (ed.), Phycotoxins:
Chemistry and Biochemistry, Blackwell Publishing, p.259.
•
Masojidek, J., Papacek, S., Sergejevova, M., Jirka, V., Cerveny, J., Kunc, J., Korecko, J.,
Verbovikova, O., Kopecky, J., Stys, D., Torzillo, G. (2003). A closed solar photobioreactor for
cultivation of microalgae under supra-high irradiance: basic design and performance. Journal of
Applied Phycology, 15(2-3), pp.239-248.
•
Mata TM, Martins AA, Caetano NS (2010) Microalgae for biodiesel production and other
applications: A review. Renewable and Sustainable Energy Reviews 14: 217-232.
•
Mercola J. (1997), Protein isolated from Blue-green algae inactive HIV, Antimicrob Agents
Chemother, vol. 421, pp. 1521-1530.
•
Miao, X.L., Wu, Q.Y., 2006. Biodiesel production from heterotrophic microalgal oil.
Bioresource Technology, 97, pp. 841-846.
•
Mitchell S.A., Richmond A. (1980), Optimisation of a growth medium for Spirulina based on
cattle wast”, Biological Wastea, vol. 25, pp. 42-50.
•
Molina Grima E., Belarbi E.H., AciŽn Fern‡ndez F.G., Robles Medina A. e Chisti Y. (2003).
Recovery of microalgal biomass and metabolites: process options and economics.
Biotechnology Advances, 20(7- 8), pp.491-515.
•
Molina, E., Fern‡ndez, F.G.A., Garc’a, F., Chisti, Y. (1999). Photobioreactors: light regime,
mass transfer, and scaleup. Journal of Biotechnology, 70(1-3), pp. 231-247.
•
Molina, E., Fern‡ndez, J. M., S‡nchez, J. A., Garc’a, F. G. (1996). A study on simultaneous
photolimitation and photoinhibition in dense microalgal cultures taking into account incident
and averaged irradiances. Journal of Biotechnology, 45(1), pp. 59-69.
•
Morita M., Watanabe Y., Saiki H.(2001). Photosynthetic Productivity of Conical Helical
Tubular Photobioreactor Incorporating Chlorella Sorokiniana under Field Conditions. John
Wiley & Sons, Inc.
•
Morita R.Y. (1975). Psychrophilic bacteria. Bacteriol. Rev. 39, pp. 144-167._
•
Mosulishvili L.M., Kirkesali E.I., Belokobysky A.I., Khizanishvili A.I., Frontasyeva M.V.,
Pavlov S.S., Gundorina S.F. (2002), Experimental substantiation of the possibility of
developing selenium- and – iodine-containing pharmaceuticals based on blue-green algae
Spirulina platensis, Journal of Pharmaceutical and Biomedical Analysis, vol.30, pp. 87-97.
•
Muller Feuga (2000). The role of microalgae in aquaculture: situation and trends. J. Appl.
Phycol., 12, pp. 527-534
forestale.
•
MŸhling, M., Belay, A., Whitton, B. (2005a). Screening Arthrospira (Spirulina) strains for
heterotrophy. Journal of Applied Phycology, 17(2), pp. 129-135._
•
Nayaka N. (1998), Cholesterol lowering effect of Spirulina, Nutrition Report, vol. 37, n. 6, pp.
1329-1337.
•
Naylor RL, Hardy RW, Bureau DP, Chiu A, Elliott M, Farrell AP, Forster I, Gatlin DM,
Goldburg RJ, Hua K, Nichols PD (2009) Feeding aquaculture in an era of finite resources. Proc
Natl Acad Sci U S A 106: 15103-15110
•
Norsker NH, Barbosa MJ, Vermue MH, Wijffels RH (2011) Microalgal production-a close look
at the economics. Biotechnol Adv 29: 24-27.
•
Olgu’n E.J., Galicia S., Angulo-Guerrero O., Hern‡ndez E. (2001). The effect of low light flux
and nitrogen deficiency on the chemical composition of Spirulina sp. (Arthrospira) grown on
digested pig waste. Bioresource Technology, 77(1), pp. 19-24.
•
Olvera-Novoa MA, Dominguez-Cen LJ, Olivera-Castillo L, Martinez-Palacios CA (2008)
Effect of the use of the microalga Spirulina maxima as fish meal replacement in diets for tilapia,
Oreochromis mossambicus (Peters), fry. Aquaculture Research 29: 709-715.
•
Oswald W.J., Golueke C.G. (1960) - Biological transformation of solar energy. Advances in
Applied Microbiology 2: 223-262.
•
Oswald W.J., Gotaas H. B. (1957), Photosynthesis in sewage treatment, Trans Am. Soc. Civil
Engineering, vol.122, pp. 73-105.
•
Othes, S. & Pire, R. (2001). Fatty acid composition of Chlorella and Spirulina Microalgae
species, J. AOAC Int., 84: 1708-1714.
•
Parada J. L., Zulpa de Caire G., Zaccaro de Mule M. C., Storni de Cano M. M. (1998), Lactic
acid bacteria growth promoters from Spirulina platensis, International Journal of Food
Microbiology, vol. 45, pp. 225–228.
•
Park J.B.K., Craggs R.J., Shilton A.N., 2011. Wastewater treatment high rate algal ponds for
biofuel production. Bioresource Technology 102 (2011), pp. 35-42.
•
Patel R.K., Dodia M.S., Joshi R.H., Singh S.P. (2005). Purification and characterization of
alkaline protease from a newly isolated haloalkaliphilic Bacillus sp. Process Biochemistry,
41(9), pp. 2002-2009.
•
Pedraza G.X. (1989), Cultivo de Spirulina maxima para suplementación proteica, Livestock
Research
for
Rural
Development,
vol.1,
n.1
on-line
edition
(http://
www.cipav.org.co/Irrd/Irrdhome.html).
•
Pedroni P., Davison J., Beckert H., Bergman P.,Benemann J. (2001), A Proposal to establish an
international network on biofixation of CO2 and Greenhouse gas abatement with microalgae,
Journal of Energy Environmental Research, vol.1, n. 1, pp. 136-150.
forestale.
•
Pelaez, F. (2006). The historical delivery of antibiotics from microbial natural products—Can
history repeat?, Biochem. Pharmacol., 71 (7), p.981.
•
Pelizer L.H., Danesi E. D. G., de O. Rangel C., Sassano C.E.N., Carvalho J.C.M., Sato S.,
Moraes I.O. (2003), Influence of inoculums age and concentration in Spirulina platensis
cultivation, Journal of Food Engineering, vol. 56, pp. 371–375.
•
Pervushkin S.V., Voronin A.V., Kurkin V.A., Sokhina A.A., Shatalaev I.F. (2001). Proteins
from Spirulina platensis biomass. Chemistry of Natural Compounds, 37(5), pp. 476-481._
•
Piñero Estrada J.E., Bermejo Bescós P., Villar del Fresno A.M. (2002), Antioxidant activity of
different fraction of Spirulina platensis protean extract, Il Farmaco, vol. 56, pp. 477- 500.
•
Piorreck, M., Baasch, K.H., Pohl, P. (1984). Biomass production, total protein, chlorophylls,
lipids and fatty acids of freshwater green and blue-green algae under different nitrogen regimes.
Phytochemistry, 23(2), pp. 207-216.
•
Pulz O. (2001), Photobioreactors: production systems for phototropic microorganisms, Applied
Microbiology and Biotechnology, vol. 57, pp. 287-293.
•
Pulz O. e Gross W. (2004). Valuable products from biotechnology of microalgae. Appl.
Microbiol. Biotechnol., 65, pp. 635-648.
•
Puyfoulhoux G, Rouanet JM, Besancon P, Baroux B, Baccou JC & Caporiccio B (2001). Iron
availability from ironfortified spirulina by an in vitro digestion/Caco-2 cell culture model. J
Agric Food Chem 49, pp. 1625-1629.
•
Qiang Hu, (2004). Environmental effects on cell composition. In Richmond, A. (ed.), Handbook
of Microalgal Culture: Biotechnology and Applied Phycology. Blackwell Publishing Ltd,
London: 83-94.
•
Raffo A., La Malfa G., Fogliano V.,
•
Rana R., (2004). Merci dalla biomassa. Produzione ed impieghi delle spiruline (Arthrospira
maxima and Arthrospira platensis). Agribusiness Paesaggio & Ambiente. Vol. 7 (2003), n.3,
Marzo 2004.
•
Rangel-Yagui, C.O., Danesi, E.D.G., Carvalho, J.C.M., Sato, S. (2004). Chlorophyll production
from Arthrospira platensis: cultivation with urea addition by fed-batch process. Bioresource
Technology, 92(2): 133-141.
•
Richmond A. (1992). Mass culture of cyanobacteria. In: Mann, N., Carr, N., Eds.
Photosynthetic prokaryotes. 2nd ed. Plenum Press, New York and London. pp. 181-210._
•
Richmond A., Grobbelaar J.U. (1986). Factors affecting the output rate of Spirulina platensis
with reference to mass cultivation. Biomass, 10(4), pp. 253-264.
•
Richmond, A. (1992). Spirulina, in Borowitzka, Michael A. & Borowitzka, Lesley J. (ed.),
Micro-algal Biotechnology, Cambridge University Press, Cambridge,UK, p.86-121.
forestale.
•
Russell N.J. (1992). Physiology and molecular biology of psychrophilic microorganisms. In
Herbert, R.A. & Sharp, R.J. [Eds.] Molecular Biology and Biotechnology of Extremophiles.
Chapman and Hall, New York, pp. 203-204.
•
Sánchez, M., Castillo, B.J., Rozo, C. & Rodríguez, I. (2003). Spirulina (Arthrospira): An edible
microorganism. A review, Universitas Scientiarum, Vol. 8, No.1, pp.1-16, URL:
www.javeriana.edu.co/universitas.docs../Vol 8_htm.
•
Sassano, C.E.N., Carvalho, J.C.M., Gioielli, L.A., Sato, S., Torre, P., Converti, A. (2004).
Kinetics and bioenergetics of Spirulina platensis cultivation by fed-batch addition of urea as
nitrogen source. Applied Biochemistry and Biotechnology, 112:143-150.
•
Sasson, A. (1997). Micro Biotechnologies: Recent Developments and Prospects for Developing
Countries. BIOTEC Publication 1/2542. pp. 11–31. Place de Fontenoy, Paris. France. United
Nations Educational, Scientific and Cultural Organization (UNESCO).
•
Savvaidis I. (1998), Recovery of gold from thiourea solutions using microorganisms,
BioMetals, vol. 11, pp. 145– 151.
•
Schenk P. M., Thomas-Hall S. R., Stephens E., Marx U. C., Mussgnug J. H., Posten C., Kruse
O., Hankamer B., 2008. Second Generation Biofuels: High- Efficiency Microalgae for Biodiesel
Production. Bioenerg. Res. (2008) 1:20- 43.
•
Schlšsser U.G. (1982). Sammlung von Algenkulturen. Berichte der Deutschen Botanischen
Gesellschaft, 95, pp. 181-276.
•
Šejnohová, L. (2008). Microcystis. New findings in peptide production, taxonomy and
autecology by cyanobacterium Microcystis, Masaryk University in Czech Republic, Faculty of
Science Department of Botany and Zoology&Institute of Botany Czech Academy of Sciences,
Ph. D. Thesis, ISBN:978-80-86188-27-0.
•
Shekharam, K.M., Venkataraman, L.V.& Salimath, P.V. (1987). Carbohydrate composition and
characterization of two unusual sugars from the blue green alga Spirulina platensis,
Phytochemistry, 26, 2267.
•
Shimamatsu, H. (2004). Mass production of Spirulina, an edible microalga, Hydrobiologia 512:
39–44.
•
Siegelman, H.W., Kycia, J.H. (1982). Molecular morphology of cyanobacterial phycobilisomes.
Plant Physiology, 70(3):887-897.
•
Simopoulos AP (2008) The omega-6/omega-3 fatty acid ratio, genetic variation, and
cardiovascular disease. Asia Pac J Clin Nutr 17 Suppl 1: 131-134.
•
Simopoulos AP (2011) Evolutionary aspects of diet: the omega-6/omega-3 ratio and the brain.
Mol Neurobiol 44: 203-215.
•
Singh J., Gu S. (2010). Commercialization potential of microalgae for biofuels production.
Renewable and Sustainable Energy Reviews, 14, pp. 2596-2610.
forestale.
•
Soeder C. (1986). An historical outline of allied algology. In: Richmond A. (ed.), Handbook of
Microalgal Mass Culture. CRC Press, Boca Raton, Florida, pp. 25-41.
•
Specht E, Miyake-Stoner S, Mayfield S (2010) Micro-algae come of age as a platform for
recombinant protein production. Biotechnol Lett. 32(10):1373-83.
•
Spolaore P., C. Joannis-Cassan E. Duran e Isambert A. (2006). Commercial application of
microalgae. Journal of Bioscience and Bioengineering 101: 87-96.
•
Spolaore P., Cassan J.,Duran E., Isambert A., 2006. Commercial Application of Microalgae.
Journal of bioscience and Bioenginerering 101, 87-96.
•
Tamiya H. (1957). Mass culture of algae. Annual Review of Plant Physiology, 8, pp. 309-334.
•
Tolomio C., Moschin E., Ceschi Berrini C., Moro I., and De Appolonia (2000). Guida alla
conoscenza dei micro-organismi vegetali nelle terme euganee. Centro Studi Termali ÒPietro
d'AbanoÓ eds. Pp. 3- 11. Abano Terme.
•
Tomaselli, L. (2002). Morphology, Ultrastructure and Taxonomy of Arthrospira (Spirulina)
maxima and Arthrospira (Spirulina) platensis, in: Vonshak, A. (ed.), Spirulina platensis
(Arthrospira) Physiology, Cell Biology and Biotechnology, Taylor & Francis, ISBN 0-20348396-0, London, pp.1-17.
•
Tomaselli, L. (2003). The microalgal cell, In: Handbook of Microalgal Culture, in: Richmond,
A. (ed.), Blackwell Science, ISBN: 0632059532, pp.2-10.
•
Tomaselli, L., Boldrini, G., Margheri, M.C. (1997). Physiological behaviour of Arthrospira
(Spirulina) maxima during acclimation to changes in irradiance. Journal of Applied Phycology,
9(1), pp. 37-43.
•
Tredici M., 2010. Photobiology of microalgae mass cultures: understanding the tools for the
next green revolution. Biofuels 1(1), 143-162.
•
Tredici M.R. (1999). Bioreactors, photo. In: Flickinger M.C., Drew S.W. Encyclopedia of
bioprocess technology: fermentation, biocatalysis, bioseparation 5, pp. 395-419.
•
van Hille R.P., Boshoff G.A, Rose P.D., Duncan J.R. (1999), A continuous process for the
biological treatment of heavy metal contaminated acid mine water, Resources, Conservation and
Recycling, vol. 27, pp. 157–167.
•
Venkataraman L.V. (1993). Spirulina in India. In: Proc. Natl. Seminar Cyanobacter Res. - The
Indian Scene. Natl. Facility for Marine Cyanobacteria, Bharathidasan Univ., Tiruchirapalli,
India, pp. 92-116.
•
Verma M.N.; Mehrotra S.; Shukla A.; Mishra B.N. (2010). Prospective of biodiesel production
utilizing microalgae as the cell factories: a comprensive discussion. African Journal of
Biotechnology 9, pp. 1402-1411.
forestale.
•
Vernerey, A. (2000). Conception, Controle et Fonctionnement d'un Photobioreacteur pour la
culture en mode continu de la cyanobacterie Spirulina platensis. Mem˜ria de Tesi Doctoral.
Universitat Aut˜noma Barcelona i UniversitŽ de Technologie Compi gne.
•
Viskari P.J. e Colyer, C.L. (2003). Rapid extraction of phycobiliproteins from cultured
cyanobacteria samples. Anal. Biochem. 319, pp. 263-271.
•
Viti C., Ventura S. Lotti F., Capolino E., Tomaselli L., Giovannelli L. (1997), Genotypic
diversity and typing of cyanobacterial strains of the genus Arthrospira by very sensitive total
DNA restriction profile analysis, Res. Microbiol., vol. 148, pp. 605-611.
•
Von Denffer D., Enrendorfer F., Mägdefrau K., Ziegler H. (1982), Trattato di Botanica per le
scuole superiori, (a cura di A. Pirola, N. Bagni, D. Lausi e P. Pupillo), Antonio Delfino Editore,
Roma, pp. 548-551.
•
Vonshak A., Abeliovich A., Boussiba S., Arad S., Richmond A. (1982). Production of Spirulina
biomass: Effects of environmental factors and population density. Biomass, 2(3), pp. 175-185._
•
Vonshak A., Richmond A. (1988). Mass production of the blue-green alga Spirulina: An
overview. Biomass, 15(4), pp. 233-247._
•
Vonshak, A. (2002). Use of Spirulina Biomass, In: Vonshak, A. (ed.), Spirulina platensis
(Arthrospira) Physiology Cell Biology and Biotechnology, Taylor & Francis, ISBN 0-20348396-0, London, pp. 159-173.
•
Wikfors, H.G. & Ohno, M. (2001). Impact Of Algal Research In Aquaculture, Journal of
Phycology, 37, pp.968-974.
•
Wu, L.C., Ho, J.A., Shieh, M.C., & Lu, Y.M. (2005). Antioxidant and antiproliferative activities
of Spirulina and Chlorella water extracts, J. Agric. Food Chem., 53(10): 4207.
•
Yamaguchi K. (1997). Recent advances in microalgal bioscience in Japan, with special
reference to utilization of biomass and metabolites: a review. J. Appl. Phycol., 8, pp. 487-502.
•
You-Chul Jeon, Chul-Woong Cho, Yeoung-Sang Yun (2005). Measurement of microalgal
photosynthetic activity depending on light intensity and quality. Biochemical Engineering
Journal, 27, pp. 127-131.
•
Zarrouk, C. (1966). Contribution à l'étude d'une cyanophycée influencée de divers facteurs
physiques et chimiques sur la croissance et la photosynthèse de Spirulina maxima (Setch. et
Gardner) Geitler, University of Paris, Paris, France. (PhD Thesis).
forestale.
Il Licopene, caratteristiche, l’estrazione dal pomodoro e gli impieghi •
Al-Wandawi H., Abdul-Rahman M. e Al-Shaikhly K. (1985). Tomato processing waste as
essential raw material source. J. Agric. Food Chem., 33, pp. 804-807.
•
Aldrich HT., Salandanan K., Kendall P., Bunning M., Stonaker F., Külen O., Stushnoff C.
(2010). Cultivar choice provides options for local production of organic and conventionally
produced tomatoes with higher quality and antioxidant content. J Sci Food Agric., 90(15), 254855;
•
Amadei G., ”Il pomodoro”, Gruppo enimont, Milano, (1990).
•
Amitom The white book on antioxidants in tomatoes and tomato products and their health
benefits. ed.: R. Bilton, M. Gerber, P.Grolier and C. Leoni. CMTI Publ.Avignon, 2001 ISSN
1145-9565
•
Andreassi M. Stanghellini E. Ettorre A. Di Stefano A. Andreassi L. Antioxidant activity of
topically applied lycopene J. Eur. Acad. Dermatol. Venereol. 2004
•
Anese M., Manzocco L., Nicoli M.C., Lerici C. R., "Antioxidant properties of tomato juice as
affected by heatinq". Journal of the Science of Food and Aqriculture. 79: 750-754, 1999.
•
Ansari M. Ansari S. Lycopene and prostate cancer Future Oncol. 2005
•
Anthon G.,LeStrange M., Barrett (2011). Changes in pH, acids, sugars and other quality
parameters during extended vine holding of ripe processing tomatoes. Sci Food Agric;
•
Arias R., Lee T.C., Logendra L., Janes H., (2000). Correlation of Lycopene Measured by HPLC
with the L*, a*, b*Color Readings of a Hydroponic Tomato and the Relationship of
homogenates. J. Food Sci., 55, 1460-1461;
•
Astorq P., Gradelet S., Berges R., Suschetet M., "Dietary Iycopene decreases the initiation of
liver preneoplastic foci by diethylnitrosa-mine in the rat". Nutritlon and Cancer, 29, 6068,1997.
forestale.
•
Baloch A.K., Buckle K.A., Edwards R.A. Stability of beta-carotene in model systems
containing sulphite". Journal 01 Food Technoiogy, 12 309-316,1977.
•
Beatriz Diaz R., Andrès M., Hermania D.,“Supercritical CO2 Extraction and Purification of
Compounds with Antioxidant Activity”, J. Agric. Food. Chem 54, 2441- 2496, (2006).
•
Beckman E.J., “Supercritical and-near critical CO2 in green chemical synthesis and
processing”, J. Supercrit. Fluids, 22, 121-191, (2004).
•
Begliomini A.L, Montedoro GF, Servili M, Petruccioli M., Federici F. "Oxidoreductases from
tomato fruit: inhibitory effect of a fungal glucose oxidase". Journal of Food Biochernistry 19
161-173, 1997.
•
Benakmoum A. Abbeddou S. Ammouche A. Kefalas P. Gerasopoulos D. Valorisation of low
quality edible oil with tomato peel waste Food Chem. 2008
•
Benzie I. F. F. Strain J. J. The ferric reducing ability of plasma (FRAP) as a measure of
Antioxidant Power: The FRAP assay Anal. Biochem. 1996
•
Bhuvaneswari V. Nagini S. Lycopene: a review of its potential as an anticancer agent Curr.
Med. Chem. Anti-Canc. Agents. 2005
•
Biacs P, Wissgott U. "Investigation of colour changes of some tomato products during frozen
storage", Nahrung, 41: 306- 310, 1997.
•
Blum A. Monir M. Wirsansky I. Ben-Arzi S. The beneficial effects of tomatoes Eur. J. Intern.
Med. 2005
•
Bohm V. e Bitsch R. (1999). Intestinal absorption of lycopene from different matrices and
interactions to other carotenoids, the lipid status and the antioxidant capacity of human plasma.
Eur. J. Nutr. 38, pp. 118-125.
•
Boileau A.C. Merchen N.R. Wasson K. Atkinson C.A. Herdman J.W. Cis-lycopene is more
bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferrets J. Nutr. 1999
•
Boileau A.C., Merchen N.R., Wasson K., Atkinson C.A., Erdman J.W., Jr., J.Nutr 129, 1176,
(1999).
•
Boskovic M. A., "Fate of Iycopene in dehydrated tomato products: carotenoids isomerisation in
food systerns". Journal of Food Science, 44 84-86, 1979.
•
Bramley, P.M., (2000). Is Lycopene beneficial to human health? Phytochemistry 54(3) : 233 –
236;
•
Brand-Williams W. Cuvelier M.E. Berset C. Use of a free radical method to evaluate
antioxidant activity Lebensm. Wiss. Technol/Food Sci. Technol. 1995
•
Brandt S., Pek Z., Barna E., Lugasi A., Helyes L.(2006). Lycopene content and colour of
ripening tomatoes as affected by environmental conditions. Journal of the Science of Food and
Agriculture, 86, 568–572;
forestale.
•
Britton G. Structure and properties of carotenoids in relation to function FASEB J. 1995
•
Bruni A. Nicoletti M. Biologia vegetale Japadre Editore 1997
•
Budavari S .,”The Merck Index”, 13 Ed. Merck & Co., Inc, Whitehouse Station NJ, Usa,
(2000).
•
Burney P.G.J Constock G.W. Morris J.S. Serologic precursors of cancer: serum micronutrients
and the subsequent risk of pancreatic cancer Am. J. Clin. Nutr. 1989
•
Cabassi A., L. Sandei, C. Leoni. Effetti delle operazioni industriali e delle condizioni di
magazzinaggio sul colore e sui carotenoidi nelle polveri di pomodoro. Ind. Conserve, 76, 299
(2001).
•
Cabras P., Martelli A.; ”Chimica degli alimenti”, 8:174-180, Edizione Piccin, (2000).
•
Cadoni M.R., De Giorgi E., Medda G., ”Supercritical CO2 extraction of lycopene and βcarotene from ripe tomatoes”, Dyes and Pigment 44, 27-32 (2000).
•
Cano MP, Ancos B, Lobo G., Monreal M., De-Ancos B. "Eftects of freezing and canning of
papaya slices on their carotenoid cornposition", Z. Lebensmittel Untersuchung und Forschung,
202: 279-284, 1996.
•
Cantarelli P.R. Regitano-d'Arce M.A.B. Palma E.R. Physicochemical characteristics and fatty
acid composition of tomato seed oils from processing waste Piracicaba Sci. Agric. 1993
•
Capasso F., De Pasquale R., Grandolini G., Mascolo N., ”Farmacognosia: Farmaci Naturali,
Loro preparazione Ed Impiego Terapeutico”, Springer, 246-248, (2002).
•
Capilla, V., Blasco M., Subirates, S., ”Nutraceutical products”,State of the art book on SF
technology, Ainia, 18:235-253 (2004).
•
Cappelli P. Vannucchi V. Chimica degli alimenti Conservazione e trasformazioni Zanichelli
Editore Bologn 2005
•
Cardinault N. Abalain J.H. Sairafi B. Coudray C. Grolier P. Rambeau M. Carre J.L. Mazur A.
Rock E. Lycopene but not lutein nor zeaxanthin decreases in serum and lipoproteins in agerelated macular degeneration patients Clin. Chim. Acta. 2005
•
Cardona E.M., Rios L.A., Restrepo G.M., (2006). Extraccion del carotenoide licopeno del
tomate chonto (Lycopersicum esculentum). Vitae, revista de la facultad de química
farmacéutica, Volumen 13 número 2, año 2006, Universidad de Antioquia, Medellín Colombia. Págs. 44-53;
•
Cerruti G., “Il Rischio Alimentare” 1993: antiossidanti, sinergisti, sequestranti, cap. 8.5.
•
Chan G.K. Duque G. Age-related bone loss: old bone, new facts Gerontology. 2002
•
Chan J.M. Gann P.H. Giovannucci E.L. Role of diet in prostate cancer development and
progression J. Clin. Oncol. 2005
forestale.
•
Chaudière J, Ferrari-Iliou R. Intracellular Antioxidants: from chemical to biochemical
mechanisms Food Chem Toxicol. 1999
•
Chong H.H. Simsek S. Reuhs B. L. Analysis of cell-wall pectin from hot and cold break tomato
preparations Food Res. Int. 2009
•
Choudhary R. Bowser T.J. Weckler P. Maness N.O. McGlynn W. Rapid estimation of lycopene
concentration in watermelon and tomato puree by fiber optic visible reflectance spectroscopy
Postharvest Biol. Technol 2009
•
Christophensen A,G., Bertelsen G., Andersen H.J., Knuthsen P., Skibsten L.H., "Storage life of
frozen salmonidis". Z. Lebensmittel Untersuchung und Forschung, 194: 115 119, 1992.
•
Clinton S.K. Emenhiser C. Schwartz S.J. Bostwick D.G. Williams A.W. Moore B. J. Erdman
J.W. Cis-trans lycopene isomers carotenoids and retinol in the human prostate Cancer
Epidemiol Biomarkers Prevent. 1996
•
Cole E.R., Kapur N.S. "The stability of lycopene: oxidation during heating of tomato pulps",
Journal of Food Science and Agriculture, 8: 366·368, 1957b.
•
Cole E.R., Kapur N.S. "The stability of lycopene: degradation by oxygen". Journal of Food
Science and Agriculture, 8: 360·365, 1957a.
•
Collins A.R.; HarringtonV., “Antioxidants;; not the only reason to eat fruit and vegetables”.
Phytochem.Rev., 335, 256-265, (2003).
•
Conn P.F. Schalch W. Truscott T.G. The singlet oxygen and carotenoid interaction
Photochem. Photobiol. B. Biol. 1991
•
Cremona F.,L.Sandei,C.Taddei,C.Leoni –Valutazione nel tempo degli effetti del congelamento
sul contenuto di licopene e sul colore dei derivati di pomodoro surgelati. Ind. Conserve, 79, 379
(2004).
•
Danzing L., International Food Ingredients: “Colour”, March 2004, pg. 42.
•
Demirbas A. Fuel properties and calculation of higher heating values of vegetable oils Fuel
1998
•
Demirbas A. Oil, micronutrient and heavy metal contents of tomatoes Food Chem. 2010
•
Di Mascio P, Murphy M.C., Sies H., "Antioxidant defence systems, the role of carotenoid,
tocopherol and thiols". American Journal of Clinical Nutrition Supplementation, 53: 194·
200,1991.
•
Di Mascio P. Kaiser S. Sies H. Lycopene as the most efficient biological carotenoid singlet
oxygen quencer Arch. Biochem. Biophys. 1989
•
Dorai T. Aggarwal B.B. Role of chemopreventive agents in cancer therapy Cancer Lett. 2004
J.
forestale.
•
Engelhard Y.N. Gazer B. Paran E. Natural antioxidants from tomato extract reduce blood
pressure in patients with grade-1 hypertension: a double-blind, placebo-controlled pilot study
Am. Heart J. 2006
•
Fazekas Z. Gao D. Saladi R.N. Lu Y. Lebwohl M. Wei H. Protective effects of lycopene
against ultraviolet B-induced photodamage Nutr. Cancer. 2003
•
Fielding JM Rowley KG Cooper P. O' Dea K. Increases in plasma lycopene concentration after
consumption of tomatoes cooked with olive oil Asia Pac. J. Clin. Nutr. 2005
•
Fogliano V. Verde V. Randazzo G. Ritieni A. Method for measuring antioxidant activity and its
application to monitoring the antioxidant capacity of wines J. Agric. Food Chem. 1999
•
Forbes K. Gillette K. Sehgal I. Lycopene increases urokinase receptor and fails to inhibit growth
or connexin expression in a metastatically passaged prostate cancer cell line: a brief
communication”. Exp. Biol. Med. 2003
•
Franceschi S., Bidoli E., La Vecchia C, Talamini R., D'.Avanzo B, Negri E., "Tomatoes and
risk of digestive-track cancers". ìnternational Journal of Cancer, 59: 181-184, 1994.
•
Francis F.J., "Pigments and other colorants", in "Food Chemistry", O. Fennema (ed), Marcel
Dekker Inc., 2a Ed, New York, 574-584, 1985.
•
Fraser M.L. Lee A.H. Binns C.W. Lycopene and prostate cancer: emerging evidence Expert
Rev. Anticancer Ther. 2005
•
FSTA, Food Science and Technology Abstracts, Silver Platter Information, Inc Norwood, MA,
USA, 1969-2000.
•
Fuhramn B., EIls A., Aviram M. "Hypercholesterolemic effect Di Iycopene and beta-carotene is
related to suppression of cholesterol synthesis and augmentation of LDL receptor actlvlty in
macrophage", The American Journal 01 Cllnical Nutrition, 16, 109-126, 1077, 1997.
•
Fuhrman B. Elis A. Aviram M. Hypocholesterolemic effect of lycopene and carotene is related
to suppression of cholesterol syntesis and augmentation of LDL receptor activity in
macrophages Biochem. Biophys. Res. Commun. 1997
•
Gartner C., Stahl W., Sies H, "Lycopene is more bioavaiable frorn tornato paste than from fresh
tomatoes", American Journal of Clinical Nutrition, 66: 116- 122, 1997.
•
George B. Kaur C. Khurdiya D. S. Kapoor H. C. Antioxidants in tomato (Lycopersicon
esculentum) as a function of genotype Food Chem. 2004
•
Ghiselli A., Serafini M, Natella F., Scaccini C, ”Total antioxidant capacity as a tool to assess
redox status: Critical review and experimental data. Free Radical Biol. Med., 29, 1106-1114,
(2000).
forestale.
•
Giannelos P.N. Sxizas S. Lois E. Zannikos F. Anastopoulos G. Physical, chemical and fuel
related properties of tomato seed oil for evaluating its direct use in diesel engines Industrial
Crops Prod. 2005
•
Giovannucci E, Clinton S.K. "Tornatoes, Iycopene, and prestate cancer". Proceedings of the
Society for Experimental Biology and Medicine, 218 (8): 129·139, 1998.
•
Giovannucci E. "Tornato, tomato-based products, lycopene, and cancer: Review of epidemiological literature", Journal of the National Cancer lnstitute. 91: 317-331,1999.
•
Granado F. Olmedilla B. Blanco I. Rojas-Hidalgo E. Carotenoid composition in raw and
cooked Spanish vegetables J. Agric. Food Chem. 1992
•
Halliwell B., “How to characterize a biological antioxidant”, Free Radical Res. Commun., 9, 132 (1990).
•
Hart D.J., Scott K.J. "Development and evaluation of an HPLC method lor the analysis of
carotenoids in foods, and the measurement of the carotenoid content of the vegetables and fruit
commonly consumed in the UK", Food Chemistry, S4 101-111, 1995.
•
Hartal D., Nir Z., International Food Ingredients:“Lycopene, double functionality”, June 2000,
pg. 25.
•
Heber D. Lu Q.Y. Overview of mechanisms of action of lycopene Exp. Biol. Med. 2002
•
Heller F.R. Descamps O. Hondekijn J.C. LDL oxidation: therapeutic perspectives
Atherosclerosis 1998
•
Henry L.K., Catignani G.L., Schwartz S.J., "Oxidative degradation kinetics of Iycopene, lutein,
and 9 cis and all-trans beta-carotene", Journal of the American Oil Chernists' Society, 75: 823829, 1998.
•
Herzog A.,Wertz K.,Agrofood Industry hi-tech:“Lycopene effects for improved prostate
health”, February 2005, pg. 13.
•
Hill H.M. e Rogers L.J. (1969). Conversion of lycopene into-carotene by chloroplast of higher
plants. Biochem. J., 113, pp. 31-32.
•
Huang D, Ou B, Prior RL. The chemistry behind antioxidant capacity assays J. Agric. Food
Chem. 2005
•
Hussein L. e El-Tohamy M. (1990). Vitamin A potency of carrot and spinach carotenes in
human metabolic studies. Int. J. Vit. Nutr. Res., 60(3), pp. 229-235
•
Ilahy R., Hinder C., (2007). Effect of ripening stage on lycopene content of different processing
tomato cultivars grown in Tunisia. Acta Hortticulturae 758, 185 – 190;
•
Jeong W.S., Kong A.N., ”Biological properties of monomeric and polymeric catechins: Green
tea catechins and procyanidins”, Pharm. Biol., 42, 84-93 (2004).
forestale.
•
Kaliora A.C. Dedoussis G.V. Schmidt H. Dietary antioxidants in preventing atherogenesis
Atherosclerosis 2005
•
Kenny A.M. Raisz L.G. Mechanisms of bone remodelling: implications for clinical pratice J.
Reprod. Med. 2002
•
Khachik F, Beeker G.R., Lusby W.R., Smith J.C. "Separation and identification of carotenoids
and their oxidation products in the extracts of human plasma", Analytical Chemistry, 64: 21112112, 1992a.
•
Khachik F., Beeker G.R., Smith J.C. Jr, "Lutein lycopene and their oxidative metabolites in
chemioprevention of cancer", Journal of Cell Biochemistry Supplement, 22: 236-246, 1995.
•
Khachik F" Goli M.B., Beeker G.R., Holden J., Lusby W.R., Tenorio M.D., Barrera, M.R.,
"Effect of food preparation on qualitative and quantitative distribution of major carotenoid
constituent of tornatoes and several green veqetables". Journal of Agricultural and Food
Chemistry, 40: 390· 398, 1992b.
•
Kim L. Rao A.V. Rao L.G. Lycopene II effect on osteoblasts: the carotenoid lycopene
stimulates cell proliferation and alkaline phosphatase activity of SaOS-2 cells J. Med. Food.
2003
•
Kirk J.T.O. Tilney-Basset R.A.E. The plastids Their Chemestry
Inheritance 2nd Ed. Amsterdamn Elsevier 1978
•
Knoblich M. Anderson B. Latshaw D. Analyses of tomato peel and seed by-products and their
use as a source of carotenoids J Sci. Food Agr. 2005
•
Krinsky N.I., Russett M.D., Handelman G.J., Snodderly D.M., "Structural and geometrical
isomers of carotenoids in human plasma", Journal ot Nutrition, 120: 1654-1662, 1990.
•
Kusumoto N., Topal U., Hayakawa K., Sasaki M., Goto M. (2008). Extraction of Lycopene
from Tomato Skin and Pomaces with Supercritical CO2. In: Proceedings 11th European
Meeting on Supercritical Fluids. Barcelona (Spain), 4-7 May;
•
Labrador A., Ruiz R.M, Latorre A., "Effect of processing techniques on the colour and Iycopene
content of tomato sauces for pizza during frozen storage", in "Proceedings of 6th International
ISHS Symposium on the Processing Tomato". B.J. Bièche (ed.), Acta Horticultura 487, ISHS,
pp. 453-456, 1999.
•
LaVecchia C. Mediterranean epidemiological evidence on tomatoes and the prevention of
digestive tract cancers Proc. Soc. Exp. Biol. Med. 1997
•
Lee H.S., Coates G.A., "Therrnal pasteurisation effects on colour of red grapelruit juices".
Journal of Food Science, 64: 663-666, 1999.
•
Lenucci M.S., Cadinu D., Taurino M., Piro G., D’alessandro G., “Antioxidant composition in
cherry and hig pigment tomato cultivars”. J. Agric. Food Chem., 54, 2606-2613, (2006).
Structure
Growth and
forestale.
•
Leoni C. Focus on lycopene 8th Int. Symposium on the production of processing tomatoes.
Istanbul, 2002. in Acta Horticolturae, 613, 357 (2003)
•
Leoni C., Arpa: “Agroindustria, le molte vite degli scarti”, Marzo-Aprile 2006, pg.26.
•
Leoni C.. Derivati industriali del pomodoro: da condimento "povero" ad "alimento
nutraceutico" - Ind. Conserve, 77, 57 (2002).
•
Levi J.,SharoniY.,Agrofood Industry hi-tech:“Tomato lycopene as an anticancer phytonutrient”,
December 2005, pg.12.
•
Levy J, Bisin E., Feldman B, Giat Y., Minster A., Danilenko M, Sharoni Y. "Lycopene is a
more potent inhibitor of human cancer celi prolileration than either alfa-carotene or betacarotene", Nutrition and Cancer, 24: 257- 266, 1995.
•
Levy J., Sharoni Y., (2004). The functions of tomato lycopene and its role in human health.
Foods & Food Integrated Journal of Japan 210(1), 49 – 58;
•
Lianfu Z. Zelong L. Optimization and comparison of ultrasound/microwave assisted extraction
(UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes Ultras.
Sonochem. 2008
•
Lin C.H., Chen B.H., “Determinations of carotenoids in tomato juice by liquid
chromatography”. J. Of Chromatography, 1012, 103-109 (2003).
•
Louise Prance, Cosmetics design-europe.com:“Natural Ingredients drive self- tan market”,
07/02/2007.
•
Lovric T, Sablek Z., Boskovié M. "Cis-trens isomerisation of Iycopene and colour stability of
foam-mat dried tomato powder during storage". Journal of the Science of Food and Agriculture,
21: 641-647,1970.
•
Luthria D.L., Mukhopadhyay S., Krizek D.T. “Content of total phenolics and phenolic acids in
tomato, fruits as influenced by cultivar and solar UV radiation”. J Food Compos Anal 19, 771777, (2006).
•
Maffei M., “Biochimica vegetale”, pp. 293-294, Edizioni Piccin, (1998). Marzi V., ”Pomodoro.
Coltivazioni erbacee”, Pàtron Editore, Bologna, (2001).
•
Mangut V. Sabio E., Gañán J. González J.F. Ramiro A. González C.M. Román S. Al- Kassir A.
Thermogravimetric study of the pyrolysis of biomass residues from tomato processing industry
Fuel Process. Technol. 2006
•
Manolagas S.C. Birth and death of bone cells: basic regulatory mechanisms and implications for
the pathogenesis and treatment of osteoporosis Endocr. Rev. 2000
•
Mau J.L., Ko P.T., Chyau C.C. ”Aroma characterization and antioxidant activity of supercritical
carbon dioxide extracts from Terminalia catappa leaves”. Food Res. Int., 36, 97-104, (2003).
forestale.
•
Mau, J.L. Lin H.C., Chen C.C. “Antioxidant properties of several medicinal mushrooms” J.
Agric. Food Chem., 50, 6072-6077, (2002).
•
Mele G., Restuccia D.,Vinci G.,Tecnologie Alimentari:“Trattamenti tecnologici
isomerizzazione del licopene nei prodotti a base di pomodoro”, Febbraio 2004, pg. 44.
•
Molyneux P. The use of stable free radical diphenylpicrylhydrazyl (DPPH) for estimanting
antioxidant activity Songklanakarin J. Sci.Techol. 2004
•
Moraru, C., Logendra, L., Lee, T. & James, H. (2003). Characteristics of 10processing tomato
cultivars grown hydroponically for the NASA Advanced Life Support (ALS) Program. Journal
of Food Composition and Analysis17(2) : 141-154;
•
Mozaffari P.J. Azordegan F. Day N.E, Ressicaud A. Sabai C. Aramesh B. Oesophageal cancer
studies in the Caspian Littoral of Iran: results of a case-control study Br. J. Cancer. 1979
•
Mundy G.R. Primer on the Metabolic Bone Disease and Disorders of Mineral Metabolism F.
MJ. Ed. Lippincott Williams & Wilkins, New York, 1999
•
Nallathambi Gunaseelan V. Biochemical methane potential of fruits and vegetable solid waste
feedstocks Biomass Bioenergy 2004
•
Naviglio D. Pizzolongo F. Ferrara L. Naviglio B. Aragòn A. Santini A. Extraction of pure
lycopene from industrial tomato waste in water using the extractor Naviglio Afr. J. Food Sci.
2008
•
Naviglio D., Pizzolongo F., Santini A., Ferrara L., Naviglio B., Ingredienti Alimentari:
“Estrazione del licopene ad elevato grado di purezza dagli scarti di pomodoro”, Febbraio 2006.
•
Nguyen L.M., Schwartz S.J. "Lycopene: chemical and biological properties". Food Technology,
53: 38-45,1999.
•
Nguyen L.M., Schwartz S.J., "Lycopene stability durinq food processino". Proceedings of the
Society for Experimental Biology and Medicine, 218:101-105,1998.
•
Nguyen, L.; Schwartz, S., (1999) Lycopene, chemical and biological properties. Food Technol.,
53 (2), 38-45;
•
Nicoli M.C, Anese M., Manzocco L. "Oil stability and antioxidant properties of an oil tomato
food system as affected by processing", Advances in Food Sciences, 21: 10-14, 1999b.
•
Nicoli M.C., Anese M., Parpinel M. "Influence of processing on the antioxidant properties of
fruit and vegetables", Trends in Food Science and Technology, 10: 94-100, 1999a.
•
Nicoli M.C., Anese M., Parpinel M.T., Franceschi S., Lerici C.R., "Loss and formation of
antioxidants during food processing and storage". Cancer Letters, 114: 71-74,1997.
•
Noble A.C. "lnvestiqation of the colour changes in heat concentrated tomato pulp", Journal of
Agricultura! and Food Chemistry, 23: 48-49,1975.
e
forestale.
•
Nutra ingredients.com Europe:“Lycopene-rich foods to boost healthy branding”, 19/05/2006.
•
Nutra ingredients.com Europe:“New player to tap tomato waste for cheaper lycopene”,
1/02/2007.
•
Nutra ingredients.com Europe:“Synthetic lycopene just as good as natural?”, 27/11/2003.
•
Nutra ingredients.com Europe:“Tomato extract could stop platelet build-up, boost heart health”,
25/09/2006.
•
Obied H.K., Allen M.S., Bedgood D.R., Prenzler P.D., Robards K., Stockmann R. “Bioactivity
and analysis of biophenols recovered from olive mill waste”, J. Agric. Chem., 53l 823-837,
(2005).
•
Parrett A.M. Edwards C.A. Lokerse E. Colonic fermentation capacity in vitro: development
during weaning in breast-fed infants is slower for complex carbohydrates than for sugar Am. J.
Clin. Nutr. 1997
•
Parthasarathy S. Steinberg D. Witztum J.L. The role of oxidized low-density lipoproteins in the
atherosclerosis Annu. Rev. Med. 1992
•
Peet, M. M., Harlow, C. D., Larrea, E., (2004). Fruit quality and yield in five small-fruited
greenhouse tomato cultivars under high fertilization regime. Acta Horticulturae 659, 811- 818.;
•
Peng Y.M. Peng Y.S. Childers J.M. Hatch K.D. Roe D.J. Lin P. Concentrations of carotenoids,
tocopherols and retinol in paired plasma and cervical tissue of patients with cervical cancer,
precancer and noncancerous disease Cancer Epidemiol. Biomark. Prev. 1998
•
Peri C., Lavelli V.,Pagliarini A., Zanoni B. "Elogio del pomodoro", Tecnologie Alimentari, 4:
56-65, 1997
•
Periago M.J., Rincon F., Aguera M.D., Ros G. (2004). Mixture approach for optimizing
lycopene extraction from tomato and tomato products. J. Agric. Food Chem., 52(19), pp. 57965802._
•
Phipps S.M. Maged H.M. Sharaf Butterweck V. Assessing Antioxidant Activity in Botanicals
and Other Dietary Supplements Pharmacopeial Forum. 2007
•
Polidori M.C.
Mecocci P. Plasma susceptibility to free radical-induced antioxidant
consumption and lipid peroxidation is increased in very old subjects with Alzheimer disease J.
Alzheimers Dis. 2002
•
Popov I. Lewin G. Antioxidative homeostasis: characterization by means of chemoluminescent
technique Methods Enzymol. 1999
•
Porcelli G., Folliero G., “Additivi e coloranti negli Alimenti”, Bulzani Editore, Roma
1977:Antiossidanti, p 15.
•
Porrini M. Riso P. Testolin G. Adsorption of lycopene from single or daily portions of raw and
processed tomato Br. J. Nutr. 1998
forestale.
•
Purcell A.E., Walter W.M., Thompkins W. Y., "Relationship of vegetable colour to physical
state of the carotenes". Journal of Agriculture and Food Chemistry, 17: 41-42,1969.
•
Quaglia G. (2003). Seasonal variations in antioxidant components of cherry tomatoes. J. Food.
Comp. Anal., 19, pp. 11-19.
•
Raffo A., La Malfa G., Fogliano V., Quaglia G., “Seasonal variations in antioxidant components
of cherry tomatoes”. J Food Comp Anal 19, 11-19. (2003).
•
Ramandeep K. Toor Geoffrey P. Savage. Antioxidant activity in different fractions of tomatoes
Food Res. Int. 2005
•
Ramandeep K.T., Savage G.P., (2004). Effect of semi-drying on the antioxidant components of
tomatoes. Food Chemistry 94(1): 90 – 97;
•
Rao A.V. Agarwal S. Bioavailability and in vivo antioxidant properties of lycopene from
tomato products and their possible role in the prevention of cancer Nutr. Cancer. 1998
•
Rao A.V. Balachandran B. Role of oxidative stress and antioxidants in neurodegenerative
diseases Nutr. Neurosci. 2002
•
Rao A.V. Lycopene, tomatoes and the prevention of coronary heart disease Exp. Bio. Med.
2002
•
Rao A.V., Waseem Z., Agarwal S., "Lycopene content of tomatoes and tomato products and
their contribution to dietary lycopene", Food Research lnternational, 31, 10: 737- 741,1998.
•
Rao L.G. Krishnadev N. Banasikowska K. Rao A.V. Lycopene I effect on osteoclasts: lycopene
inhibits basal and parathyroid hormone stimulated osteoclast formation and mineral resorption
mediated by reactive oxygen species in rat bone marrow cultures J. Med. Food. 2003
•
Rao LG. Guns E. Rao AV. Lycopene: its role in human health and disease AGROFood
industry hi-tech July/August 2003
•
Rao V. – Content, behaviour and bioavailability of Lycopene in Processed Tomatoes – in
Tomatoes, Lycopene and Human Health – ed.Venker Rao 2007 Caledonian Science Press ISBN
0-95553565-0-4.
•
Re R. Pellegrini N. Pannala A. Yang M. Rice-Evans C. Antioxidant activity applying an
improved ABTS radical cation decolorization assay Free Radical Biol. Med. 1999
•
Reboul E. Borel P. Mikail C. Abou L. Charbonnier M, Caris-Veyrat C. Goupy P. Portugal H.
Lairon D. Amiot M.J. Enrichment of tomato paste with tomato peel increases lycopene and
carotene bioavailability in men J. Nutr. 2005
•
Riso P., Porrini M., Ingredienti Alimentari:“Il licopene, pigmento con potenziali proprietà
protettive, come ingrediente salutistico”,Aprile 2005, pg. 6.
•
Robards K., Prenzler P.D., Tucker G., Swatsitang P., Glover W. ”Phenolic compounds and their
role in oxidative process in fruits” Food. Chem., 66, 401-436, (1999).
forestale.
•
Sadler, G.; Dezman, D. (1990). Rapid extraction of lycopene and â-carotene from reconstituted
tomato paste and pink grapefruit
•
Sahlin E., Savage G.P., Lister C.E., (2004). Investigation of the antioxidant properties of
tomatoes after processing. Journal of Food Composition and Analysis 17(5) : 653 – 647;
•
Sakamoto H., Mori H., Ojima F., Ishiguro Y., Arimoto S., Imae Y., Nanba T., Ogawa M. and
Fukuba H. (1994). Elevation of serum carotenoids after continual ingestion of tomato juice. J.
Jpn Soc. Nutr. Food Sci., 47, pp. 93-99
•
Salisbury F.B., “ Fisiologia vegetale” Editrice Zanichelli, 14, 219-235, (1994).
•
Sandei L., and C. Leoni “Exploitation of by-products (solid wastes) coming from tomato
industry to obtain hi-value antioxidants. Acta Horticulturae , n. 724 (249 – 257) 2007.
•
Sandei L.,A. Cabassi, C. Leoni Effects of technological operations and storage conditions on
colour and carotenoids content of tomato powders. (poster) 8th Int. Symposium on the
production of processing tomatoes. Istanbul, 2002. in Acta Horticolturae, 613, 415 (2003).
•
Sauce M., Bowen P. E., Dwyer J.,Wang X., Hartal D., Danzing L., Rao L., Emma G., Rao
A.V.,Agrofood Industry hi-tech:“Special Highlight: Lycopene”, July 2003, pp. 8-29.
•
Schmidt R. Fazekas F. Hayn M. Schmidt H. Kapeller P. Toob G. Offenbacher H. Schumacher
M. Heber B. Weinrauch V, Kostner G.M. Esterbauer H. Risk factors for microangiopathyrelated cerebral damage in the Austrian stroke prevention study J. Neurol. Sci. 1997
•
Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials
in Contact with Food on a request from the Commission on the safety in use of lycopene as a
food colour. The EFSA Journal 2008
•
Shahidi F., Naczk M., “Food phenolics;; Source, Chemistry, Effects, Applications”, Technomic
Pub. Co., Lancaster, PA, (1995).
•
Sharma S.K., Le Maguer M. "Lycopene in tomatoes and tomato pulp fraction". Italian Journal
of Food Science, 8: 107 -113, 1996.
•
Shi J. Le Maguer M. 1999 Lycopene as qualità index in tomato processing. Industrial
Application of Osmotic Treatment Seminar Proceeding, Milano, Italy
•
Shi J. Le Maguer M. 1999 Stability of lycopene bioactivity in tomato dehydration Proceeding of
Industrial Application Valencia Spain
•
Shi J., Le Maguer M., "Lycopene in tomatoes: chemical and physical properties affected by
food processinq". Critical Reviews in Food Science and Nutfition, 40: 1-42, 2000.
•
Shi J., Le Maguer M., Kakuda Y., Liptay A., Niekamp F., "Lycopene degradation and
isomerization in tornato dehydration", Food Research International, 32, 15-21, 1999.
•
Singleton V.L. Rossi J.A. Colorimetry of total phenols with phosphomolybdic- phosphotungstic
acid reagent Am. J. Enol. Vitic. 1965
forestale.
•
Siviero P., Silvestri G., ”La coltivazione del pomodoro da industria”, Edizioni L’informatore
Agrario, Verona (1991).
•
Stahl W, Sies H., "Uptake of Iycopene and its geometrical isomers is greater from
heatprocessed than from unprocessed tomato juice in humans". Journal of Nutrition, 122: 21612166,1992.
•
Stahl W. Sies H. Perspectives in biochemistry and biophysics Arch. Biochem. Biophys. 1996
•
Stahl W. Heinrich U. Aust O. Tronnier H. Sies H. Lycopene-rich products and dietary
photoprotection Photochem Photobiol Sci. 2006
•
Stephen Daniells, Nutra ingredients.com Europe:“More support for lycopene protection against
prostate cancer”, 03/05/2006.
•
Stephen Daniells, Nutra ingredients.com USA:“LycoRed court US cosmeceuticals market with
lycopene”, 22/02/2007.
•
Strazzullo G. Schiano Moriello V. Poli A. Immirzi B. Amazio P. Nicolaus B. Solid wastes of
tomato-processing industry (Lycopersicon esculentum “Hybride Rome”) as renewable sources
of polysaccharides J. Food Technol. 2003
•
Taddei C., L. Sandei, F. Cremona, C. Leoni – Valutazione nel tempo degli effetti del
congelamento sul contenuto di licopene e sul colore della superficie di pizze surgelate. Ind.
Conserve, 80, 235 (2005).
•
Taiz Zieger Fisiologia vegetale Piccin Padova 2002
•
Tamburini R., L. Sandei,A.Aldini, F. De Sio, C. Leoni. Effetto delle condizioni di
magazzinaggio sul contenuto di licopene in passati di pomodoro ottenuti con differenti tecniche
di preparazione. Effect of storage conditions on lycopene content in tomato purees obtained
with different processing techniques. Ind. Conserve, 74, 341 (1999).
•
Tandon K. S., Baldwin E. A., Scott J. W., Shewfelt R. L., (2003). Linking Sensory Descriptors
to Volatile and Nonvolatile Components of Fresh Tomato Flavor. Journal of Food Science, 687, 2366-2371;
•
Tesi R., ”Colture protette e ortoflorovivaismo”, Edizioni Edagricole, 8, 139 (1987).
•
Tesi R., ”Principi di orticoltura e ortaggi d’Italia” Edizioni Edagricole, 13, 2-77, (1994).
•
Thybo AK, Edelenbos M, Christensen LP, Sorensen JN, ThorupKristensen K (2006). Effect of
organic growing systems on sensory quality and chemical composition of tomatoes. LWT, 39,
835-843;
•
Tommonaro G. De Stefano D. Pulsinelli M. Carnuccio R. Nicolaus B. Poli A. Natural products
from tomato peels (Lycopersicon esculentum “Hybrid Rome”): new challenges and new
opportunities of application: chemical, biotechnological and pharmacological J. Biotechnol.
2007
forestale.
•
Trombly H.H. and Porter J.W. (1953). Additional carotenes and colorless polyene of
Lycopersicon species and strains. Arch. Biochem. Biophys., 43(2), pp. 443-457.
•
Tsugane S. Tsuda M. Gey F. Watanabe S. Cross-sectional study with multiple measurements of
biological markers for assessing stomach cancer risks at the population level Environ Health
Perspect 1992
•
Tyssandier V. et al, Journal of the American College of Nutrition: “Eating tomatoes boost betacarotene and lutein too”,Vol.23, N. 2, 148-156 (2004).
•
Ummihan T., Mitsuru S., Motonobu G., Kiro H. (2006). Extraction of Lycopene from Tomato
Skin with Supercritical Carbon Dioxide: Effect of Operating Conditions and Solubility
Analysis. J. Agric. Chem., 54, pp. 5604-5610.
•
Ummihan T., Mitsuru S., Motonobu G., Kiro H., ”Extraction of Lycopene from Tomato Skin
with Supercritical Carbon Dioxide: Effect of Operating Conditions and Solubility Analysis”, J.
Agric. Chem., 54, 5604-5610, (2006).
•
Urbanyi G., Horti K. "Colour and carotenoid content of quick-frozen tomato cubes durinq
frozen storaqe". Acta Alimentaria, 18: 247- 267,1989.
•
ValenzanoV.,Santamaria P.,Serio F.,IngredientiAlimentari:“Composti ad attività biologica del
pomodoro”,Aprile 2004, pg. 10.
•
Vasapollo G., Longo L., Rescio L., Ciurlia L., ”Innovative supercritical CO2 extraction of
lycopene from tomato in the presence of vegetables oil as-co-solvent”, J. Of Supercrtical Fluids
29, 87-96 (2004).
•
Vecchiettini M. Gaspari F. Piccaglia R. Gli scarti agroindustriali nell’alimentazione animale:
realtà attuali e risultati del progetto LR 28/98 Recupero scarti agroindustria. Atti del Convegno
CRPA La gestione degli scarti di trasformazione delle produzioni vegetali: quali prospettive
Bologna 15 Maggio 2003
•
Visioli F. Riso P. Grande S. Galli C. Porrini M. Protective activity of tomato products on in
vivo markers of lipid oxidation Eur. J. Nutr. 2003
•
Vulcano D., L. Sandei e C. Lleoni. Contributo specifico all’attività antiossidante della frazione
liposolubile dei derivati del pomodoro. - Ind. Conserve, 77, 219 (2002).
•
Wu Z., Robinson D.S., Hughes R.K., Casey R., "Co-oxidation of beta-carotene catalyzed by
soybean and recombinant pea lipoxygenases", Journal of Agricultural and Food Chemistry, 47:
4899-4906, 1999.
•
Wu, M.; Jadhav, S.; Salunkhe, D., (1972).Effects of sub-atmospheric pressure storage on
ripening of tomato fruits. J. Food Sci., 37, 952-956;
•
Xianquan S. Shi J. Kakuda Y. Yueming J. Stability of lycopene during food processing and
storage J. Med. Food, 2005
forestale.
•
Xu F., Xu Q.Z., “Plant nutriomics in China-an overview”. Annual of Botany, 98, 473- 482,
(2006).
•
Yamaguchi, M.; Howard, F.; Luh, B.; Leonard, S.(1960).Effect or ripeness and harvest sated on
the quality and comparison of fresh canning tomatoes. J. Am. Soc. Hortic. Sci.,76, 560-567.
•
Youdim K.A., Spencer J.P.E., Schroeter H., Rice-Evans C., “Dietary flavonoids as potenital
neuroprotectants”, Biol. Chem., 383, 503-519, (2002).
•
Zanoni B., Peri C, Nani R., Lavelli V., "Oxidative heat damage of tomato halves as affected by
drying". Food Research International, 31 395-401,1999.
•
Zanotti G., L. Sandei, C. Leoni. Influenza del materiale da imballaggio sul mantenimento del
contenuto di licopene e del colore di una passata di pomodoro. Ind. Conserve, 76, 5 (2001).
•
Zanovello M., “Variazione del contenuto in acidi fenolici in pomodoro da industria”, Tesi di
laurea magistrale in scienze e tecnologie alimentari, (2010).
•
Zechmeister L., Polgar A. "Cis-tten: isomerisation and cis-peak effect in the beta-carotene set
and in some other stereoisomeric sets", Journal of American Oil Chernists' Society, 66:137144,1944.
•
Zhang L-X., Conney R.V., Bertram J.S. (1991). Carotenoids enhance gap junctional
communication and inhibit lipid peroxidation in C3H/1077/2 cells: relationship to their cancer
chemopreventative action. Carcinogenesis 12, pp. 2109-2114.
•
Zumbrunn A. Uebelhart P. Eugster C.H. HPLC of carotenes with y-end groups and (Z)
configuration at terminal conjugated double bonds, isolation of (5Z) lycopene from tomatoes”.
Helv. Chim. Acta. 1985
•
Zumbrunn A., Uebelhart P. and Eugster C.H. (1985). HPLC of carotenes with y-end groups and
(Z)- configuration at terminal conjugated double bonds, isolation of (5Z)-lycopene from
tomatoes. Helv. Chim. Acta., 68, pp. 1540-1542.
forestale.
I coloranti alimentari, caratteristiche e impieghi •
Acero S., Tabar A., Alvarez M. J., Garcia B.E.,Olaguibel J. M and Moneo I. 1998. Occupational
asthma and food allergy due to carmine. Allergy 53, 897-901.
•
Baldwin J.L., Chou A. and Solomon W. 1997. Popsicle induced anaphylaxis due to carmine dye
allergy. Allergy Asthma Immunol 79, 415-419.
•
Beaudouin E., Kanny G., Lamber H., Fremont S and Moneret Vautrin D. 1995. Food
anaphylaxis following ingestion of carmine. Allergy asthma Immunol 74, 427-430.
•
Bridle P and Timberlake C.F. 1997. Anthocianins as natural food colours- selected aspects.
Food Chemistry, Vol 58, N 1-2, pp 102-109.
•
Burge P.S., O’ Brien I.M ., Harries M.G and Pepys J. 1979. Occupational asthma due to inhaled
carmine. Clin. Allergy 9, 185-189.
•
Cabras P. e Martelli A. 2004. Chimica degli alimenti. Padova: Piccin Nuova Libreria.
•
Cerutti G. 2006. Residui, additivi e contaminanti degli alimenti. Milano: Tecniche Nuove.
•
Decreto Ministeriale 1996/209. Regolamento concernente la disciplina degli additivi alimentari
consentiti nella preparazione, e per la conservazione delle sostanze alimentari in attuazione delle
Direttive N°94/34 CE, N°94/35 CE, N°94/36 CE, N°95/2 CE e N°95/31 CE.
•
Direttiva 89/107 CE dicembre 1988. Additivi autorizzati nei prodotti alimentari destinati al
consumo umano.
•
Direttiva 94/36 CE Sostanze coloranti destinate ad essere utilizzate nei prodotti alimentari.
•
Direttiva 2008/128 CE, Requisiti di purezza specifici per le sostanze coloranti per uso
alimentare.
•
Downham A. e Collins P. (2000) Colouring our foods in the last and next millennium.
International Journal of Food Science and Technology, 35, pp. 5-22.
forestale.
•
Egger J., Carter C.M., Graham P.J., Gulley D and Soothill J.F. 1985. Controlled trial of
oligoantigenetic treatment in the hyperkinetic syndrome. The Lancet, 540-545.
•
Eriksson N.E. 1984. Birch pollen associated with food hypersensitivily. Nordic Aerobiology.
•
Eyermann C.H. 1935. Allergic purpura. South Med J. 28. 341-345.
•
Farrel K.T. 1985. Spices, Condiments and Seasoning . Van Nostrand Reinhold Company, New
York.
•
Feingold B.F. Why your child is hyperactive. New York: Random House, 1975.
•
Feingold B.F. 1973. Adverse Reactions o Hyper Kinesis and Learning Disabilities,
Congressional Record, 39-42.
•
Feingold B.f. 1981. Dietary Management of Behavior and Learning Disabilities. In Nutrition
and Behavior.
•
Fernandez Rivas M, Van Reer and Cuevas M. 1997. Allergy to Rosaceae fruits without related
pollinosis. J Allergy Clin immunol 100, 728-733.
•
Food Intolerance and Food Aversion: A Joint Report of the Royal College of Physicians and the
British Nutrition Foundation. J Royal College of Physicians of London, Vol 18, N. 2 April
1984.
•
Frankland A W and Aalberse R C. 1987. Silver birch pollen allergy and fresh fruit allergy. Clin
Ecol 5, 55-58.
•
Freedman B.J. 1977. Asthma induced by sulphur dioxide, benzoate, and tartazine contained in
orange drinks. Clin Allergy 7, 407- 415.
•
Fulgsang G., Madsen C., Saval P and Osterballe O. 1993. Prevalence of intolerance to food
additives among Danish school children. Pediatr allergy Immunol 4, 123-129.
•
Garcia Ortiz J C., Cosmes- Martin P. and Lopez Asunsolo A. 1995. Melon sensitivity share
allergens with Plantago and grass pollens. Allergy 50, 269-273.
•
Greenbaum J. 1979. Vitamin A sensitivity. Ann. Allergy 43, 98-99.
•
Hang Y.D. 1988. Recovery of food ingredients from grape pomace. Process Biochem., Feb, 2-4.
•
Juhlin L. 1981. Recurrent urticaria: clinical investigation of 330 patients. Br. J Dermato. 104,
369-381.
•
Juhlin l., Michaelson G., and Zetterstrom O. 1972. Urticaria and asthma induced by food and
drug additives in patiens with aspirin sensitivity. J Allergy and Clin Immunol 50, 92-98.
•
Kagi M k., Wuthrich B and Johansson S.G. 1994. Campari - Orange anaphylaxis due to carmine
allergy. Lancet 344, 60-61.
•
Kahn I S. 1942. Fruit sensitivity. South Med J 35, 858-859.
forestale.
•
Lafferman J.A and Silbergeld E.K. 1979. Eritrosin B inhibits dopamine transport in rat caudate
synaptosomes. Science 109, 410-412.
•
Lucas C., Hallgan J. e Taylor S. 2001. The role of natural colour additives in food allergy.
Advances in food and nutrition research, Vol 43.
•
Madigan M., Martino J. e Parker J. 2003. Brock, biologia dei microrganismi Vol 1. Milano:
Casa Editrice Ambrosiana.
•
Marmion, D.M. Handbook of US colorants: Foods, Drugs, Cosmetics and Medical Devices ,
terza edizione, John Wiley , New York.
•
Mattes J and Gittelman-Klein RA. 1978. A crossover study of artificial food coloring in
hyperkinetic children. Journal Psychiatry 1978; 135:987-8.
•
Miller M. 1985. Danger! Additives at Work , London Food Commission.
•
Miller M and Millstone E. 1987. Food Additives Campaign Team: Report on Colour Additives.
•
Moyer D.B. 1990. Utility of food challenges in un unexplained anaphylaxis. J Allergy Clin
Immunol 85, 272.
•
Nish W., Whisman B., Goetz D, and Ramirez D. 1991. Anaphylaxis to annatto dye: a case
report. Ann. Allergy 66, 129-131.
•
Neuman I., Elian R. and Nahum. 1987. The Danger of yellow dyes (tartazine) to allergic
subjects. Clin Allergy 8, 65-68.
•
Noid H.E., Schulze T.W and Winkelman R.K. 1974. Diet plan for patients with salicylate
induced urticaria. Arch Dermatology 109, 866 -868.
•
Ortolani C. e Pastorello E. 2005. Food allergy and food intolerances. Best practice and research
Clinical Gastroenterology Vol 20 No 3 ( pp 467 483).
•
Ortolani C., Ispano M., Pastorello E., Bigi A and Ansaloni R. 1988. The oral allergy sindrome.
Ann. Allergy 61, 47- 52.
•
Parker S.L., Krondl M and Coleman P. 1993. Foods perceived by adults as causing adverse
reactions. J Am. Die Assoc. 93, 40-46.
•
Regolamento CE N°1333/2008, Additivi Alimentari.
•
Regolamento CE N°884/2007, Misure di emergenza volte a sospendere l’uso del colorante
alimentare E 128 Rosso 2G.
•
Rowe K e Rowe K. 1994. Synthetic food coloring and behavoir: a dose response effect in
double blind, placebo controlled, repeated-measure study. The Journal of Pediatrics Vol 125,
Number 5, Part 1. November 1994.
•
Rowe KS. Synthetic food coloring and hyperactivity: a double blind crossover study. Aust
Paediatr J 1988 ; 24: 143-7.
forestale.
•
Shaywitz B.A., Cohn D.J., and Bowers M.B. 1977. CSF monoamine metabolites in children
with minimal brain dysfunction: evidence for alterations of brain dopamine. A preliminary
report. J Pediatr 90, 67 71.
•
Sicherer S. e Sampson H. 2006. Food allergy. Journal allergy Clin Immunol Vol. 117, N° 2 470
- 475.
•
Steinman H.A and Potter P.C. 1994. The precipitation of symptoms by common foods in
children with atopic dermatitis. Allergy Proc. 15, 203-210.
•
Taylor S.L and Dormedy E.S. 1998b. Flavorings and colorings. Allergy 53 (suppl. 46) 80-82.
•
Tuula E. Tuormaa. 1994. The Adverse Effects of Food Additives on Health: A Review of the
Literature with Special Emphasis on Childhood Hyperactivity. Journal of Orthomolecular
Medicine Vol 9, N 4 (225-243).
•
Van Assendelft A.H.W. 1984. Bronchospasm induced by vanilla and lactose. Eur J respire.
Dis.65, 468-472.
•
Vaswani S.K., Hamilton R.G., Carey R.N., and Chang B.W. 1998. Anaphylaxis, recurrent
urticaria and angioedema from grape hypersensitivity. J Allergy Clin Immunol 101, 31.
•
Veien N.K., Hattel T., Justesen O and Norhom A. 1987. Oral challenge with food additives
Contact Derm. 17, 100-103.
•
Ward N.I., Soulsbury K A., Zeittel V.H. 1990. The influence of the chemical additive tartazine
on the zinc status of hyperactive children a double blind placebo controlled study. J Nutr Med 1,
51-57.
•
Wesley B., Barbara K. e Batimer W. 2000. Food Allergy Review. Journal Pediatr Gastroenterol
Nutr, Vol 30.
•
Wissgott U e Bortilik K 1996. Prospects for new natural food colorants. Trends in Food Science
and Technology Vol 7.
•
Wuthrich B., Schmid - Grendelmeyer P., and Lundberg M. 1997b. Anaphylaxis to saffron.
Allergy 52, 476-477.
•
Wuthrich B., Kagi M.K., and Stucker .W. 1997a. Anaphylactic reactions to ingested carmine (
E120). Allergy 52, 1133-1137.
•
Yourg E., Patel S., Stoneham M., Rona R., and Wilkinson J.D. 1987. The prevalence of reaction
to food additives in a survey population. J Royal Coll. Physicians Lond. 21, 241-247.
forestale.
La normativa riguardante gli additivi alimentari Disposizioni riguardanti la valutazione e l’autorizzazione
•
Regolamento (UE) n. 234/2011 della Commissione del 10 marzo 2011 che attua il regolamento
(CE) n.1331/2008 del Parlamento europeo e del Consiglio che istituisce una procedura uniforme
di autorizzazione per gli additivi, gli enzimi e gli aromi alimentari (G.U.U.E. serie L 64 dell’11
marzo 2011)
•
Regolamento (CE) n. 1331/2008 del Parlamento europeo e del Consiglio del 16 dicembre 2008
che istituisce una procedura uniforme di autorizzazione per gli additivi, gli enzimi e gli aromi
alimentari (G.U.U.E. serie L 354 del 31 dicembre 2008)
Disposizioni riguardanti
commercializzazione
l'autorizzazione
alla
produzione,
al
deposito
e
alla
•
Accordo 29 aprile 2010. Accordo tra il Governo, le Regioni e le Province autonome relativo a
“Linee guida applicative del Regolamento n. 852/2004/CE del Parlamento europeo e del
Consiglio sull’igiene dei prodotti alimentari” Rep. Atti n.59 /CSR (G.U. n. 121 del 26 maggio
2010)
•
Decreto 5 febbraio 1999 - Fissazione dei requisiti igienico-sanitari che devono possedere gli
stabilimenti di produzione, di commercializzazione e di deposito degli additivi alimentari e
degli aromi. (G.U. n. 89 del 17 aprile 1999)
•
Decreto del Presidente della Repubblica 19 novembre 1997, n. 514 - Regolamento recante
disciplina del procedimento di autorizzazione alla produzione, commercializzazione e deposito
di additivi, a norma dell'articolo 20, comma 8 della legge 15 marzo 1997, n. 59. (G.U. n. 60 del
13 marzo 1998)
Disposizioni relative all'impiego
•
Regolamento (UE) n. 818/2013 della Commissione del 28 agosto 2013 che modifica l'allegato
forestale.
III del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per quanto
riguarda l'uso degli esteri di saccarosio degli acidi grassi (E 473) negli aromi per bevande
limpide aromatizzate a base d'acqua (G.U.U.E. L 230 del 29 agosto 2013).
•
Regolamento (UE) n. 817/2013 della Commissione del 28 agosto 2013 che modifica gli allegati
II e III del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio e l’allegato
del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda la gomma arabica
modificata con acido ottenilsuccinico (G.U.U.E. L 230 del 29 agosto 2013).
•
Regolamento (UE) n. 739/2013 della Commissione del 30 luglio 2013 che modifica l’allegato II
del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per quanto riguarda
l’impiego di fitosteroli ricchi di stigmasterolo come stabilizzante nei cocktail alcolici pronti da
congelare e l’allegato del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda
le specifiche dell’additivo alimentare «fitosteroli ricchi di stigmasterolo» (G.U.U.E. L 204 del
31 luglio 2013).
•
Regolamento (UE) n. 738/2013 della Commissione del 30 luglio 2013 del 30 luglio 2013 che
modifica l’allegato II del regolamento (CE) n. 1333/2008 del Parlamento europeo e del
Consiglio per quanto riguarda l’uso di taluni additivi nei surrogati di uova di pesce a base di
alghe (G.U.U.E. L 204 del 31 luglio 2013).
•
l’uso di estratti di rosmarino (E 392) in determinati prodotti a base di carne e pesce a basso
contenuto di materia grassa (G.U.U.E. L 202 del 27 luglio 2013).
•
Regolamento (UE) n. 510/2013 della Commissione del 3 giugno 2013 che modifica gli allegati
I, II e III al regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio, per quanto
riguarda l’utilizzo degli ossidi e idrossidi di ferro (E172), dell’idrossi-propilmetilcellulosa
(E464) e dei polisorbati (E432-436) per la marcatura di alcuni tipi di frutta (G.U.U.E. L 150 del
04 giugno 2013).
•
Regolamento (UE) n. 509/2013 della Commissione del 3 giugno 2013 che modifica l’allegato II
del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per quanto concerne
l’impiego di diversi additivi in alcune bevande alcoliche (G.U.U.E. L 150 del 04 giugno 2013).
•
Regolamento (UE) n. 438/2013 della Commissione del 13 maggio 2013 che modifica e rettifica
l’allegato II del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per
quanto riguarda l’uso di determinatiadditivialimentari (G.U.U.E.L129del14maggio2013)
•
Regolamento (UE) n. 25/2013 della Commissione del 16 gennaio 2013 che modifica gli allegati
del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda l’additivo alimentare
di acetato di potassio (G.U.U.E. L 13 del 17 gennaio 2013)
•
Regolamento (UE) n. 1166/2012 della Commissione del 7 dicembre 2012 che modifica
forestale.
quanto concerne l’impiego di dimetildicarbonato (E 242) in determinate bevande alcoliche
(G.U.U.E. L 336 dell’8 dicembre 2012)
•
quanto riguarda l’uso di estratti di rosmarino (E 392)nelle farciture della pasta secca ripiena
(G.U.U.E. L 333 del 5 dicembre 2012)
•
quanto riguarda l’uso di anidride solforosa – solfiti (E 220-228) e di alginato di propan-1,2diolo (E 405) in bevande a base di mosto di uve fermentate (G.U.U.E. L 333 del 5 dicembre
2012)
•
quanto riguarda l’uso di cera d’api (E 901), cera di carnauba (E 903), gommalacca (E 904) e
cera microcristallina (E 905) su alcuni tipi di frutta (G.U.U.E. L 333 del 5 dicembre 2012)
•
Regolamento (UE) n. 1049/2012 della Commissione dell’8 novembre 2012 che modifica
quanto concerne l’impiego di sciroppo di poliglicitolo in varie categorie di alimenti (G.U.U.E. L
310 del 9 novembre 2012)
•
l’impiego di talco (E 553b) e di cera di carnauba (E 903) sulle uova sode non sgusciate colorate
e l’impiego di gommalacca (E 904) sulle uova sode non sgusciate (G.U.U.E. L 196 del 24 luglio
2012)
•
l’uso dei polisorbati (E 432-436) nel latte di cocco (G.U.U.E. L 173 del 3 luglio 2012)
•
Regolamento (UE) n. 570/2012 della Commissione del 28 giugno 2012 che modifica l’allegato
II al regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per quanto
concerne l’impiego di acido benzoico e benzoati (E 210-213) nelle bevande analcoliche
analoghe al vino (G.U.U.E. L 169 del 29 giugno 2012)
•
al regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio concernente l’uso
degli esteri della glicerina della resina del legno (E 445) per la stampa su prodotti dolciari a
superficie dura (G.U.U.E. L 144 del 5 giugno 2012)
•
l’impiego di lisozima (E 1105) nella birra (G.U.U.E. L 144 del 5 giugno 2012)
forestale.
•
l’impiego di polidestrosio (E 1200) nella birra (G.U.U.E. L 144 del 5 giugno 2012)
•
Regolamento (UE) n. 380/2012 della Commissione del 3 maggio 2012 che modifica l'allegato II
le condizioni di utilizzo e i livelli di utilizzo degli additivi alimentari contenenti alluminio
(G.U.U.E. L 119 del 4 maggio 2012)
•
Regolamento (UE) n. 232/2012 della Commissione del 16 marzo 2012 che modifica l’allegato
II del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio per quanto
concerne le condizioni e i livelli di utilizzo delle sostanze giallo di chinolina (E 104), giallo
tramonto FCF/giallo arancio S (E 110) e ponceau 4R, rosso cocciniglia A (E 124) (G.U.U.E. L
78 del 17 marzo 2012)
•
l’allegato II del regolamento (CE) n.1333/2008 del Parlamento europeo e del Consiglio per
quanto riguarda i glucosidi steviolici (G.U.U.E. L 295 del 12 novembre 2011)
•
l’allegato III del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio
relativo agli additivi alimentari istituendo un elenco dell’Unione degli additivi alimentari
autorizzati negli additivi alimentari, negli enzimi alimentari, negli aromi alimentari e nei
nutrienti (G.U.U.E. L 295 del 12 novembre 2011) - Rettifica G.U.U.E L 162 del 14 giugno 2013
•
l’allegato II del regolamento (CE) n.1333/2008 del Parlamento europeo e del Consiglio
istituendo un elenco dell’Unione di additivi alimentari (G.U.U.E. L 295 del 12 novembre 2011)
•
Regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio del 16 dicembre 2008
relativo agli additivi alimentari (G.U.U.E. serie L 354 del 31 dicembre 2008)
Disposizioni riguardanti i requisiti di purezza
•
Regolamento (UE) n. 817/2013 della Commissione del 28 agosto 2013 che modifica gli allegati
del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda la gomma arabica
modificata con acido ottenilsuccinico (G.U.U.E. L 230 del 29 agosto 2013).
•
l’impiego di fitosteroli ricchi di stigmasterolo come stabilizzante nei cocktail alcolici pronti da
congelare e l’allegato del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda
le specifiche dell’additivo alimentare «fitosteroli ricchi di stigmasterolo» (G.U.U.E. L 204 del
31 luglio 2013).
forestale.
•
Regolamento (UE) n. 724/2013 della Commissione del 26 luglio 2013 che modifica il
regolamento (UE) n. 231/2012 per quanto riguarda le specifiche relative a una serie di polioli
(G.U.U.E. L 202 del 27 luglio 2013)
•
Regolamento (UE) n. 497/2013 della Commissione del 29 maggio 2013 che modifica e rettifica
il regolamento (UE) n. 231/2012 che stabilisce le specifiche degli additivi alimentari elencati
negli allegati II e III del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio
(G.U.U.E. L 143 del 30 maggio 2013)
•
Regolamento (UE) n. 25/2013 della Commissione del 16 gennaio 2013 che modifica gli allegati
del regolamento (UE) n. 231/2012 della Commissione per quanto riguarda l’additivo alimentare
di acetato di potassio (G.U.U.E. L 13 del 17 gennaio 2013)
•
Regolamento (UE) n. 1050/2012 della Commissione dell’8 novembre 2012 che modifica il
regolamento (UE) n. 231/2012 che stabilisce le specifiche degli additivi alimentari elencati negli
allegati II e III del regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio a
riguardo dello sciroppo di poliglicitolo (G.U.U.E. L 310 del 9 novembre 2012)
•
Regolamento (UE) n. 231/2012 della Commissione del 9 marzo 2012 che stabilisce le
specifiche degli additivi alimentari elencati negli allegati II e III del regolamento (CE) n.
1333/2008 del Parlamento europeo e del Consiglio (G.U.U.E. L 83 del 22 marzo 2012)

NL biblo - Progetto Biocolor

Transcript

Documenti analoghi

Agrifood transition and food sovereignty THE FOOD REGIME

QUAL`E` LA DOSE IDEALE DI MARCUS ROHRER SPIRULINA DA

Versione PDF - Comune di Pesaro

Programma visita in California 11/2015

SPIRULINA - Erboristeria Arcobaleno

ALIMENTAZIONE E SOSTENIBILITÀ

MASSERIA TORRE COCCARO PUGLIA FOOD PHOTOGRAPHY

Programma - Dipartimento di Storia Culture Civiltà

i nostri servizi - Great Italian Food Trade

Appetizers

SPIRULINA - Studio Nutrilab