Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

Food Chemistry

Volumn 192, Issue , 2016, Pages 714-723

  Mellado Ortega, Elena ^a   Hornero Méndez, Dámaso ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; Kinetics; Lutein esters; Storage; Triticum turgidum conv. durum; Tritordeum; Whole grain flour

Indexed keywords

DIGITAL STORAGE; ENERGY STORAGE; ENZYME KINETICS; ESTERS; GRAIN (AGRICULTURAL PRODUCT); PIGMENTS;

CAROTENOIDS; LUTEIN ESTERS; TRITICUM; TRITORDEUM; WHOLE GRAINS;

FOOD STORAGE;

ALPHA CAROTENE; BETA CAROTENE; CAROTENOID; ESTER DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CEREAL; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEGRADATION; DEGRADATION KINETICS; EVOLUTION; FLOUR; GENOTYPE; NONHUMAN; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TRITICUM TURGIDUM; WHOLE GRAIN FLOUR; ANALYSIS; CHEMISTRY; ESTERIFICATION; FOOD PRESERVATION; GENETICS; METABOLISM; POACEAE; TEMPERATURE; WHEAT; WHOLE GRAIN;

TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM; X TRITORDEUM;

CAROTENOIDS; EDIBLE GRAIN; ESTERIFICATION; FLOUR; FOOD PRESERVATION; GENOTYPE; LUTEIN; POACEAE; TEMPERATURE; TRITICUM; WHOLE GRAINS; XANTHOPHYLLS;

EID: 84938152837     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.057     Document Type: Article

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