xT2 422010105 Daftar Pustaka
Daftar Pustaka
Allen, G.R. 1985. Snappers of the World. an Annotated and
Commissions and Illustrated Catalogue of Lutjanid Species
Known to Date. FAO Fisheries Synopsis (125)Vol. 6: 1−128.
Aruna, G., B.S. Mamatha, & V. Baskaran. 2009. Lutein Content of
Selected Indian Vegetables and Vegetable Oils Determined by
HPLC. Journal of Food Composition and Analyses 22: 632–
636.
Aslianti, T., Afifah, & A. Priyono. 2011. Ekspresi Beberapa Jenis
Bahan Karotenoid dalam Pakan pada Performasi Warna
Benih Ikan Kakap Merah (Lutjanus sebae). Berkala. Peneitian.
Hayati Edisi Khusus 4B: 51–57.
Balch, P.H. & J.F. Balch. 2000. Prescription for Nutritional Healing,
New York:Avery
Bidigare, R. L. van Heukelem, & C.C. Trees. 2005. Analysis of Algal
Pigments by High Performance Liquid Chromatography. In:
Algal Culturing Technique. Edited Cynar F.. Burlingto:
Elsevier Academic Press. p 327−345.
Boon, C.S., D. J. Mc Clements, J. Weiss, & E.R. Decker. 2010.
Factors Influencing the Chemical Stability of Carotenoids in
Foods. Critical Reviews in Food Science and Nutrition 50:515–
532.
Briton, G., Jensen LS. & Pfander H (Editors). 1995. Carotenoids: Vol
1A. Isolation and Analysis. Basel: Birkhauser Verlag.
Burri, B.J. 2011. Evaluating Sweet Potato as an Intervention Food to
Prevent Vitamin A Deficiency. Comprehensive Reviews in Food
Science and Food Safety 10: 118–130.
Chatzifottis, S., I.V. Juan, P. Kyriazi, P. Divanach, & M. Pavlidis.
2011. Dietary Carotenoids and Skin Melanin Content Influence
the Coloration of Farmed Red Porgy (Pagrus pagrus).
Aquaculture Nutrition 17: e90−e100.
Chatzifotis, S., M. Pavlidis, C. D. Jimeno, G. Vardanis, A. Sterioti, &
P. Divanach. 2005. The Effect of Different Carotenoid Sources
on Skin Coloration of Cultured Red Porgy (Pagrus pagrus).
Aquaculture Research 36: 1517−1525.
31
Chunhua, Z, Z. Daqiu, S. Yanl, T. Jun, & Y. Yong. 2011.
Carotenoids in Fruits of Different Persimmon Cultivars.
Molecules 16: 624-636 doi:10.3390/molecules16010624
Chen, B.H., H.Y. Peng, & H.E Chen. 1995. Changes of Carotenoids,
Color, and Vitamin A Contents during Processing of Carrot
Juice. Journal of Agricultural. and Food Chemistry 43:
1912−1918.
Choe, E. & D.B. Min. 2006. Mechanisms and Factors for Edible Oil
Oxidation. Comprehensive Review in Food Science and Food
Safety 5: 169–186.
De
Luca, L. M. 1991. Retinoids and Their Receptors in
Differentiation, Embryogenesis, and Neoplasia. FASEB
Journal 5:2924–2933
Deli, J., Z. Matus, & G. To´th. 1996. Carotenoid Composition in the
Fruits of Capsicum annuum Cv. Szentesi Kosszarvu´ during
Ripening. Journal of Agricultural and Food Chemistry 44:
711−716.
de Quiro´s, A.R-B. & H.S. Costa. 2006. Analysis of Carotenoids in
Vegetable and Plasma Samples: A Review. Journal of Food
Composition and Analysis 19: 97–111.
De Ritter, E. M. Osadca, J. Schemner, & J. Keating 1976. Stability
Characteristics of Vitamins in Process Foods. Food
Technology 30: 1−78.
Doolan, B.J., M. A. Booth, G. L. Allan, & P. L. Jones. 2009. Effects of
Dietary Astaxanthin Concentration and Feeding Period on
the Skin Pigmentation of Australian Snapper Pagrus auratus
(Bloch & Schneider, 1801). Aquaculture Research
40:
60−68.
Dutta, D., U.R. Chaudhuri, & R. Chakraborty. 2005. Structure,
Health, Benefits, Antioxidant Property, and Processing and
Storage of Carotenoids. African Journal of Biotechnology
4:1510−1520.
FAO.
2011. Species Fact Sheets, Lutjanus argentimaculatus
((Forsskål,
1775).
http://www.fao.org/fishery/species/3134/en.
Di
akses
tanggal 12 Pebruari 2011.
Fiedor, J., L. Fiedor, J. Winkler, A. Scherz, & H. Scheer. 2001.
Photdynamics of the Bacteriochlorophyll-carotenoid System.
32
1. Bacteriochlorophyll-hotosensitized Oxigenation of βCarotene in Acetone. Photochemistry and Photobiology 74:
64−71.
Garavelli, M., F. Bernardi, M.. Olivucci, & M.A. Robb. 1998. DFT
Study of the Reactions between Singlet-oxygen and a
Carotenoid Model. Journal of American Chemistry Society.
120: 10210–10222.
Garner, N. & M.A. Bernards. 2010. Dietary Carotenoid Level Affect
Carotenoid and Retinoid Allocation in Female Chinook
Salmon Oncorhynchus tshawytscha. Journal of Fish Biology
76: 1474−1490.
Goodman, D.S., R. Blomstrand, B. Werner, H.S. Huang, & T.
Shiratori.. 1966. The Intestinal Absorption and Metabolism
of Vitamin A and β-Carotene in Men. Journal of Clinical .
Investigation. 45:1615−1623.
Goodwin, T.W. 1984. Biochemistry of the Carotenoids Volume 2:
Animals. London: Chapman and Hall.
Gross. J. 1991. Pigments in Vegetables, New York Van Nostrand
Reinhold.
Harris, R.S. 1988. General Discussion on the Stability of Nutrients.
In: Nutritional Evaluation of Food Processing. Edited by
Karmas E. & R.S. Harris. New York: Van Nostrand Reinhold
Co. p: 3−6.
Kanasawud, P. & J.C. Crouzet. 1990. Mechanism of Formation of
Volatile Compounds by Thermal Degradation of Carotenoids
in Aqueous Medium. Beta-carotene Degradation. Journal of
Agricultural and Food Chemistry. 38: 237–243.
Kawakami, T., M. Tsushima, Y. Katabami, M. Mine, A. Ishida, & T.
Matsuno. 1998. Effect of β,β-carotene, β-echinenone,
Astaxanthin, Fucoxanthin, Vitamin A and vitamin E on the
Biological Defense of the Sea Urchin Pseudocentrotus
depressus. Journal of Experimental Marine Biology and
Ecology 226: 165–174.
K’osambo, L.M., E.E. Carey, A.K. Misra, J. Wilkes, & V. Hagenimana.
1998. Influence of Age, Farming Site, and Boiling on ProVitamin A Content in Sweet Potato (Ipomoea batatas (L)
Lam) Storage Roots. Journal of Food Composition and
Analysis. 11: 305−321.
33
Konovalov, V. V. & L.D. Kispert. 1999. AMI, INDO/S and optical
Studies of Carbocations of Carotenoid Molecules. Acid
Induced Isomerization. Journal of Chemistry Society, Perkin
Transactions 2 901: 901–909.
Konovalova, T. A., Y.L. Gao, R. Schad, L.D. Kispert, C.A. Saylor, &
L.C. Brunei. 2001. Photooxidation of Carotenoids in
Mesoporous MCM-41, Ni-MCM-41 and Al-MCM-41 Molecular
Sieves. Journal of Physical Chemistry B 105:7459–7464.
Lee, C.M, A.C. Boileau, T.W. M. Boileau, A. W. Williams, K.S.
Swanson, K. A. Heintz, & J. W. Erdman, Jr. 1999. Review
of Animal Models in Carotenoid Research. Journal of Nutrition
129: 2271–2277.
Lorenz, R.T. & G.R. Cysewski. 2000. Commercial Potential for
Haematococcus Microalgae as a Natural Source of
Astaxanthin. Trends in Biotechnology 18: 160−167.
Mahanom, H., A.H. Azizah, & M.H. Dzulkilfy. 1999. Effect of Different
Drying
Methods
on
Concentrations
of
Several
Phytochemicals in Herbal Preparation of 8 Medicinal Plants
Leave. Malaysian Journal of Nutrition 5: 46−54.
Matsuno, T. 2001. Review article: Aquatic Animal Carotenoids.
Fisheries Science. 67: 771−783.
Maoka,
T. 2009. Recent Progress in Structural Studies of
Carotenoids in Animals and Plants. Archives of Biochemistry
and Biophysics 483: 191–195
Maoka, T. 2011. Review: Carotenoids in Marine Animal. Journal
Marine Drugs 9: 278-293. doi:10.3390/md9020278.
Maoka, T., N. Akimoto, M. Tsushima, S. Komemushi, R. Harada, N.
Sameshima, F. Iwase, & Y. Sakagami, 2010. Carotenoids in
Corals and Sea Snails. Carotenoid Science. submitted for
publication.
Metusalach, 2007. Determination of Carotenoid Pigment Deposited
in the Exoskeleton of Mud and Swimming Crabs. Jurnal
Ilmu Kelautan dan Perikanan Universitas Hasanuddin. 17:
115−120.
Mortensen, A. & L.H. Skibsted. 1996. Kinetics of Photobleaching of
Betacarotene in Chloroform and Formation of Transient
34
Carotenoid Species Absorbing in the Near Infrared. Free
Radical Research. 25:355–368.
Nagao, A. 2011. Absorption and Metabolism of Dietary Carotenoids.
Biofactors 37: 83–87.
Otunola, G.A., O.B. Oloyede, A.T. Oladiji, & A.J. Afolayan,
Comparative Analysis of the Chemical Composition of Three
Spices – Allium sativum L. Zingiber officinale Rosc. and
Capsicum frutescens L. Commonly Consumed in Nigeria.
African Journal of Biotechnology 9: 6927−6931
Rajasingh, H. L. Øyehaug, D. I. Våge, & S. W Omholt. 2006.
Carotenoid Dynamics in Atlantic Salmon. BMC Biology 4:10
doi:10.1186/1741-7007-4-10. This article is available from:
http://www.biomedcentral.com/1741-7007/4/10
Raju, M., S. Varakumar, R. Lakshminarayana, T.P. Krishnakantha,
& V. Baskaran. 2007. Carotenoid Composition and Vitamin
A Activity of Medicinally Important Green Leafy Vegetables.
Food Chemistry 101: 1598–1605.
Saanin. 1984. Taksonomi dan Kunci Identifikasi Ikan. Bogor: Penerbit
Bina Cipta.
Shan, B., Y.Z. Cai, M. Sun, & H. Corke. 2005. Antioxidant Capacity
of 26 spice Extracts and Characterization of Their Phenolic
Constituents Journal of Agricultural and Food Chemistry. 53:
7749–7759.
Tee, E-S. & C-L Lim. 1991. Carotenoid Composition and Content of
Malaysian Vegetables and Fruits by the AOAC and HPLC
Methods. Food Chemistry 41: 309–339.
Tsushima, M., T. Maoka, & T. Matsuno. 1989. Comparative
Biochemical Studies of Carotenoids in Marine Invertebrates.
The First Positive Identification of ε,ε-carotene Derivatives
and Isolation of Two New Carotenoids from Chitons.
Comparative Biochemistry and Physiology 93B: 665–671.
USIOM (United States Institute of Medicine), Food and Nutrition
Board. 2000. Dietary Reference Intakes for Vitamin A, Vitamin
K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese,
Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington
D.C.: National Academy Press.
van der Meeren, T., R.E. Olsen, K. Hamre, & H.J. Fyhn. 2008.
Biochemical Composition of Copepods for Evaluation of Feed
35
Quality in Production of Juvenile Marine Fish. Aquaculture
274: 375–397.
Velisek, J., J. Davided, & K. Cejpek. 1998. Biosynthesis of Food
Constituens: Natural Pigment. Part 2-a Review. Czech
Journal of Food Science. 26: 73−98.
Wall, M.M. 2006. Ascorbic Acid, Vitamin A and Mineral Composition
of Banana (Musa sp.) and Papaya (Carica papaya) Cultivars
Grown in Hawaii. Journal of Food Composition and Analysis
19: 434–445.
Yamauchi, R., N. Miyake, H. Inoue, & K. Kato. 1993. Products
Formed by Peroxyl Radical Oxidation of Beta-carotene.
Journal Agricultural and Food Chemistry 41: 708–713.
Yano, M. M. Kato, Y. Ikoma, A. Kawasaki, Y. Fukazawa, M. Sugiura,
H. Matsumoto, Y. Oohara, A. Nagao, & K. Ogawa. 2005.
Quantitation of Carotenoids in Raw and Processed Fruits in
Japan. Food Science and Technology Research 11: 13–18.
Young, A.J., D. Phillip, A.V. Ruban, P. Horton, & H.A. Frank. 1997.
The Xanthophyll Cycle and Carotenoid-mediated Dissipation
of Excess Excitation Energy in Photosynthesis. Pure and
Applied Chernistry 69: 2125−2130.
36
Allen, G.R. 1985. Snappers of the World. an Annotated and
Commissions and Illustrated Catalogue of Lutjanid Species
Known to Date. FAO Fisheries Synopsis (125)Vol. 6: 1−128.
Aruna, G., B.S. Mamatha, & V. Baskaran. 2009. Lutein Content of
Selected Indian Vegetables and Vegetable Oils Determined by
HPLC. Journal of Food Composition and Analyses 22: 632–
636.
Aslianti, T., Afifah, & A. Priyono. 2011. Ekspresi Beberapa Jenis
Bahan Karotenoid dalam Pakan pada Performasi Warna
Benih Ikan Kakap Merah (Lutjanus sebae). Berkala. Peneitian.
Hayati Edisi Khusus 4B: 51–57.
Balch, P.H. & J.F. Balch. 2000. Prescription for Nutritional Healing,
New York:Avery
Bidigare, R. L. van Heukelem, & C.C. Trees. 2005. Analysis of Algal
Pigments by High Performance Liquid Chromatography. In:
Algal Culturing Technique. Edited Cynar F.. Burlingto:
Elsevier Academic Press. p 327−345.
Boon, C.S., D. J. Mc Clements, J. Weiss, & E.R. Decker. 2010.
Factors Influencing the Chemical Stability of Carotenoids in
Foods. Critical Reviews in Food Science and Nutrition 50:515–
532.
Briton, G., Jensen LS. & Pfander H (Editors). 1995. Carotenoids: Vol
1A. Isolation and Analysis. Basel: Birkhauser Verlag.
Burri, B.J. 2011. Evaluating Sweet Potato as an Intervention Food to
Prevent Vitamin A Deficiency. Comprehensive Reviews in Food
Science and Food Safety 10: 118–130.
Chatzifottis, S., I.V. Juan, P. Kyriazi, P. Divanach, & M. Pavlidis.
2011. Dietary Carotenoids and Skin Melanin Content Influence
the Coloration of Farmed Red Porgy (Pagrus pagrus).
Aquaculture Nutrition 17: e90−e100.
Chatzifotis, S., M. Pavlidis, C. D. Jimeno, G. Vardanis, A. Sterioti, &
P. Divanach. 2005. The Effect of Different Carotenoid Sources
on Skin Coloration of Cultured Red Porgy (Pagrus pagrus).
Aquaculture Research 36: 1517−1525.
31
Chunhua, Z, Z. Daqiu, S. Yanl, T. Jun, & Y. Yong. 2011.
Carotenoids in Fruits of Different Persimmon Cultivars.
Molecules 16: 624-636 doi:10.3390/molecules16010624
Chen, B.H., H.Y. Peng, & H.E Chen. 1995. Changes of Carotenoids,
Color, and Vitamin A Contents during Processing of Carrot
Juice. Journal of Agricultural. and Food Chemistry 43:
1912−1918.
Choe, E. & D.B. Min. 2006. Mechanisms and Factors for Edible Oil
Oxidation. Comprehensive Review in Food Science and Food
Safety 5: 169–186.
De
Luca, L. M. 1991. Retinoids and Their Receptors in
Differentiation, Embryogenesis, and Neoplasia. FASEB
Journal 5:2924–2933
Deli, J., Z. Matus, & G. To´th. 1996. Carotenoid Composition in the
Fruits of Capsicum annuum Cv. Szentesi Kosszarvu´ during
Ripening. Journal of Agricultural and Food Chemistry 44:
711−716.
de Quiro´s, A.R-B. & H.S. Costa. 2006. Analysis of Carotenoids in
Vegetable and Plasma Samples: A Review. Journal of Food
Composition and Analysis 19: 97–111.
De Ritter, E. M. Osadca, J. Schemner, & J. Keating 1976. Stability
Characteristics of Vitamins in Process Foods. Food
Technology 30: 1−78.
Doolan, B.J., M. A. Booth, G. L. Allan, & P. L. Jones. 2009. Effects of
Dietary Astaxanthin Concentration and Feeding Period on
the Skin Pigmentation of Australian Snapper Pagrus auratus
(Bloch & Schneider, 1801). Aquaculture Research
40:
60−68.
Dutta, D., U.R. Chaudhuri, & R. Chakraborty. 2005. Structure,
Health, Benefits, Antioxidant Property, and Processing and
Storage of Carotenoids. African Journal of Biotechnology
4:1510−1520.
FAO.
2011. Species Fact Sheets, Lutjanus argentimaculatus
((Forsskål,
1775).
http://www.fao.org/fishery/species/3134/en.
Di
akses
tanggal 12 Pebruari 2011.
Fiedor, J., L. Fiedor, J. Winkler, A. Scherz, & H. Scheer. 2001.
Photdynamics of the Bacteriochlorophyll-carotenoid System.
32
1. Bacteriochlorophyll-hotosensitized Oxigenation of βCarotene in Acetone. Photochemistry and Photobiology 74:
64−71.
Garavelli, M., F. Bernardi, M.. Olivucci, & M.A. Robb. 1998. DFT
Study of the Reactions between Singlet-oxygen and a
Carotenoid Model. Journal of American Chemistry Society.
120: 10210–10222.
Garner, N. & M.A. Bernards. 2010. Dietary Carotenoid Level Affect
Carotenoid and Retinoid Allocation in Female Chinook
Salmon Oncorhynchus tshawytscha. Journal of Fish Biology
76: 1474−1490.
Goodman, D.S., R. Blomstrand, B. Werner, H.S. Huang, & T.
Shiratori.. 1966. The Intestinal Absorption and Metabolism
of Vitamin A and β-Carotene in Men. Journal of Clinical .
Investigation. 45:1615−1623.
Goodwin, T.W. 1984. Biochemistry of the Carotenoids Volume 2:
Animals. London: Chapman and Hall.
Gross. J. 1991. Pigments in Vegetables, New York Van Nostrand
Reinhold.
Harris, R.S. 1988. General Discussion on the Stability of Nutrients.
In: Nutritional Evaluation of Food Processing. Edited by
Karmas E. & R.S. Harris. New York: Van Nostrand Reinhold
Co. p: 3−6.
Kanasawud, P. & J.C. Crouzet. 1990. Mechanism of Formation of
Volatile Compounds by Thermal Degradation of Carotenoids
in Aqueous Medium. Beta-carotene Degradation. Journal of
Agricultural and Food Chemistry. 38: 237–243.
Kawakami, T., M. Tsushima, Y. Katabami, M. Mine, A. Ishida, & T.
Matsuno. 1998. Effect of β,β-carotene, β-echinenone,
Astaxanthin, Fucoxanthin, Vitamin A and vitamin E on the
Biological Defense of the Sea Urchin Pseudocentrotus
depressus. Journal of Experimental Marine Biology and
Ecology 226: 165–174.
K’osambo, L.M., E.E. Carey, A.K. Misra, J. Wilkes, & V. Hagenimana.
1998. Influence of Age, Farming Site, and Boiling on ProVitamin A Content in Sweet Potato (Ipomoea batatas (L)
Lam) Storage Roots. Journal of Food Composition and
Analysis. 11: 305−321.
33
Konovalov, V. V. & L.D. Kispert. 1999. AMI, INDO/S and optical
Studies of Carbocations of Carotenoid Molecules. Acid
Induced Isomerization. Journal of Chemistry Society, Perkin
Transactions 2 901: 901–909.
Konovalova, T. A., Y.L. Gao, R. Schad, L.D. Kispert, C.A. Saylor, &
L.C. Brunei. 2001. Photooxidation of Carotenoids in
Mesoporous MCM-41, Ni-MCM-41 and Al-MCM-41 Molecular
Sieves. Journal of Physical Chemistry B 105:7459–7464.
Lee, C.M, A.C. Boileau, T.W. M. Boileau, A. W. Williams, K.S.
Swanson, K. A. Heintz, & J. W. Erdman, Jr. 1999. Review
of Animal Models in Carotenoid Research. Journal of Nutrition
129: 2271–2277.
Lorenz, R.T. & G.R. Cysewski. 2000. Commercial Potential for
Haematococcus Microalgae as a Natural Source of
Astaxanthin. Trends in Biotechnology 18: 160−167.
Mahanom, H., A.H. Azizah, & M.H. Dzulkilfy. 1999. Effect of Different
Drying
Methods
on
Concentrations
of
Several
Phytochemicals in Herbal Preparation of 8 Medicinal Plants
Leave. Malaysian Journal of Nutrition 5: 46−54.
Matsuno, T. 2001. Review article: Aquatic Animal Carotenoids.
Fisheries Science. 67: 771−783.
Maoka,
T. 2009. Recent Progress in Structural Studies of
Carotenoids in Animals and Plants. Archives of Biochemistry
and Biophysics 483: 191–195
Maoka, T. 2011. Review: Carotenoids in Marine Animal. Journal
Marine Drugs 9: 278-293. doi:10.3390/md9020278.
Maoka, T., N. Akimoto, M. Tsushima, S. Komemushi, R. Harada, N.
Sameshima, F. Iwase, & Y. Sakagami, 2010. Carotenoids in
Corals and Sea Snails. Carotenoid Science. submitted for
publication.
Metusalach, 2007. Determination of Carotenoid Pigment Deposited
in the Exoskeleton of Mud and Swimming Crabs. Jurnal
Ilmu Kelautan dan Perikanan Universitas Hasanuddin. 17:
115−120.
Mortensen, A. & L.H. Skibsted. 1996. Kinetics of Photobleaching of
Betacarotene in Chloroform and Formation of Transient
34
Carotenoid Species Absorbing in the Near Infrared. Free
Radical Research. 25:355–368.
Nagao, A. 2011. Absorption and Metabolism of Dietary Carotenoids.
Biofactors 37: 83–87.
Otunola, G.A., O.B. Oloyede, A.T. Oladiji, & A.J. Afolayan,
Comparative Analysis of the Chemical Composition of Three
Spices – Allium sativum L. Zingiber officinale Rosc. and
Capsicum frutescens L. Commonly Consumed in Nigeria.
African Journal of Biotechnology 9: 6927−6931
Rajasingh, H. L. Øyehaug, D. I. Våge, & S. W Omholt. 2006.
Carotenoid Dynamics in Atlantic Salmon. BMC Biology 4:10
doi:10.1186/1741-7007-4-10. This article is available from:
http://www.biomedcentral.com/1741-7007/4/10
Raju, M., S. Varakumar, R. Lakshminarayana, T.P. Krishnakantha,
& V. Baskaran. 2007. Carotenoid Composition and Vitamin
A Activity of Medicinally Important Green Leafy Vegetables.
Food Chemistry 101: 1598–1605.
Saanin. 1984. Taksonomi dan Kunci Identifikasi Ikan. Bogor: Penerbit
Bina Cipta.
Shan, B., Y.Z. Cai, M. Sun, & H. Corke. 2005. Antioxidant Capacity
of 26 spice Extracts and Characterization of Their Phenolic
Constituents Journal of Agricultural and Food Chemistry. 53:
7749–7759.
Tee, E-S. & C-L Lim. 1991. Carotenoid Composition and Content of
Malaysian Vegetables and Fruits by the AOAC and HPLC
Methods. Food Chemistry 41: 309–339.
Tsushima, M., T. Maoka, & T. Matsuno. 1989. Comparative
Biochemical Studies of Carotenoids in Marine Invertebrates.
The First Positive Identification of ε,ε-carotene Derivatives
and Isolation of Two New Carotenoids from Chitons.
Comparative Biochemistry and Physiology 93B: 665–671.
USIOM (United States Institute of Medicine), Food and Nutrition
Board. 2000. Dietary Reference Intakes for Vitamin A, Vitamin
K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese,
Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington
D.C.: National Academy Press.
van der Meeren, T., R.E. Olsen, K. Hamre, & H.J. Fyhn. 2008.
Biochemical Composition of Copepods for Evaluation of Feed
35
Quality in Production of Juvenile Marine Fish. Aquaculture
274: 375–397.
Velisek, J., J. Davided, & K. Cejpek. 1998. Biosynthesis of Food
Constituens: Natural Pigment. Part 2-a Review. Czech
Journal of Food Science. 26: 73−98.
Wall, M.M. 2006. Ascorbic Acid, Vitamin A and Mineral Composition
of Banana (Musa sp.) and Papaya (Carica papaya) Cultivars
Grown in Hawaii. Journal of Food Composition and Analysis
19: 434–445.
Yamauchi, R., N. Miyake, H. Inoue, & K. Kato. 1993. Products
Formed by Peroxyl Radical Oxidation of Beta-carotene.
Journal Agricultural and Food Chemistry 41: 708–713.
Yano, M. M. Kato, Y. Ikoma, A. Kawasaki, Y. Fukazawa, M. Sugiura,
H. Matsumoto, Y. Oohara, A. Nagao, & K. Ogawa. 2005.
Quantitation of Carotenoids in Raw and Processed Fruits in
Japan. Food Science and Technology Research 11: 13–18.
Young, A.J., D. Phillip, A.V. Ruban, P. Horton, & H.A. Frank. 1997.
The Xanthophyll Cycle and Carotenoid-mediated Dissipation
of Excess Excitation Energy in Photosynthesis. Pure and
Applied Chernistry 69: 2125−2130.
36