Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1510-1516

  Hung, Pham Van ^a,b   Hatcher, David W ^b  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Antioxidant; Carotenoid; Durum wheat; UPLC; Yellow alkaline noodle

Indexed keywords

ANTIOXIDANT; CAROTENOID; DURUM WHEATS; UPLC; YELLOW ALKALINE NOODLE;

CONCENTRATION (PROCESS); LIQUID CHROMATOGRAPHY; LIQUIDS;

PIGMENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAROTENOID; PIGMENT; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; CANADA; COLOR; CONTROLLED STUDY; EXTRACTION; FOOD; GENOTYPE ENVIRONMENT INTERACTION; PLANT GROWTH; QUANTITATIVE ANALYSIS; SENSITIVITY ANALYSIS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VARIETAS; WHEAT; YELLOW ALKALINE NOODLE;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 78649334909     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.078     Document Type: Article

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