Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1710-1715

  Leenhardt, Fanny ^a   Lyan, Bernard ^a   Rock, Edmond ^a   Boussard, Aline ^c   Potus, Jacques ^c   Chanliaud, Elisabeth ^b   Remesy, Christian ^a  

^a CEMAGREF   (France)

^b ZAC Les Portes de Riom   (France)

^c Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Breadmaking; Carotenoids; Einkorn; Lipoxygenase; Milling fractions; Vitamin E; Wheat

Indexed keywords

ALPHA TOCOPHEROL; CAROTENOID; LIPOXYGENASE; TOCOPHEROL;

ARTICLE; BREAD; ENZYMOLOGY; FOOD HANDLING; METABOLISM; WHEAT;

BREAD; CAROTENOIDS; FOOD HANDLING; LIPOXYGENASE; TOCOPHEROLS; TRITICUM; VITAMIN E;

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

EID: 33645452207     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052243m     Document Type: Article

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