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Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

Journal Title:
Food chemistry.
Journal Volume/Issue:
2010 Aug. 1, v. 121, no. 3
Main Author:
Hidalgo, Alyssa
Other Authors:
Brandolini, Andrea and Pompei, Carlo
Format:
Electronic
Language:
English
Subjects:
carotenoids
food composition
food processing
food processing quality
wheat flour
pasta
breads
food nutrient losses
Triticum monococcum subsp. monococcum
durum wheat
semolina
processing stages
biscuits
kneading
baking
baking quality
texture
color
lipoxygenase
enzyme activity
Triticum monococcum
cultivars
extrusion
drying
drying quality
crackers
View in NAL's Catalog:
IND44338607