Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10109-10117

  Abdel Aal, El Sayed M ^a   Young, J Christopher ^a   Akhtar, Humayoun ^a   Rabalski, Iwona ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

bread; cookie; Lutein; muffin; stability of lutein; zeaxanthin

Indexed keywords

BREAD; COOKIE; LUTEIN; MUFFIN; ZEAXANTHIN;

BAKERIES; DEGRADATION; FOOD PRODUCTS; HEALTH RISKS; ISOMERS; SOLVENT EXTRACTION; STABILITY;

BAKERY PRODUCTS;

XANTHOPHYLL;

ARTICLE; BREAD; CHEMISTRY; DIET SUPPLEMENTATION; FAST FOOD; FLOUR; FOOD HANDLING; HUMAN; MAIZE; PLANT SEED; WHEAT;

BREAD; FAST FOODS; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; LUTEIN; SEEDS; TRITICUM; ZEA MAYS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 77956624248     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102400t     Document Type: Article

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