Carotenoids, Tocols, and Retinols during the Pasta-Making Process

Processing and Impact on Active Components in Food

Volumn , Issue , 2015, Pages 309-317

  Fratianni, Alessandra ^a   Panfili, Gianfranco ^a   Cubadda, Raimondo ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Carotenoids; Cereals; Pasta; Pasta making; Retinols; Tocols

Indexed keywords

ISOMERIZATION; THERMAL PROCESSING (FOODS);

CAROTENOIDS; CEREALS; PASTA; PASTA MAKING; RETINOLS; TOCOLS;

PIGMENTS;

EID: 84943531019     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404699-3.00037-8     Document Type: Chapter

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