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Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly...
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| Pubblicato in: | Foods |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5742779/ https://ncbi.nlm.nih.gov/pubmed/29232927 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6120111 |
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