Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during stora...

Descripción completa

Detalles Bibliográficos
Autores principales: Mares, Daryl J., Cheong, Judy, Goonetilleke, Shashi N., Mather, Diane E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160724/
https://www.ncbi.nlm.nih.gov/pubmed/34065461
http://dx.doi.org/10.3390/foods10051149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160724/
https://www.ncbi.nlm.nih.gov/pubmed/34065461
http://dx.doi.org/10.3390/foods10051149

Ejemplares similares