Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 746-751

  Hidalgo, Alyssa ^a   Brandolini, Andrea ^b   Pompei, Carlo ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Bread wheat; Carotenoids stability; Durum wheat; Einkorn; Food processing

Indexed keywords

BETA CAROTENE; BETA CRYPTOXANTHIN; LIPOXYGENASE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; BREAD; DEGRADATION; ENZYME ACTIVITY; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD PROCESSING; FOOD TEXTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PASTA; SPECTROPHOTOMETRY; TEMPERATURE SENSITIVITY; WHEAT;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM MONOCOCCUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77649183485     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.034     Document Type: Article

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