Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures

The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly...

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Detalles Bibliográficos
Autores principales: Mellado-Ortega, Elena, Hornero-Méndez, Dámaso
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742779/
https://www.ncbi.nlm.nih.gov/pubmed/29232927
http://dx.doi.org/10.3390/foods6120111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742779/
https://www.ncbi.nlm.nih.gov/pubmed/29232927
http://dx.doi.org/10.3390/foods6120111

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