Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
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DOI: 10.3390/foods6120111
Abstract: 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… read more here.
Keywords: storage; carotenoid retention; wheat; storage temperatures ... See more keywords