Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)
Author:
Affiliation:
1. Instituto Federal do Espírito Santo, Brazil
2. Universidade Federal de Viçosa, Brazil
3. Empresa Brasileira de Pesquisa Agropecuária Milho e Sorgo, Brazil
4. Empresa Brasileira de Pesquisa Agropecuária Amazônia Ocidental, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6705.pdf
Reference36 articles.
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2. Approved methods of the American Association of Cereal Chemists,2000
3. Plant carotenoids: pigments for photoprotection, visual attraction, and human health;Bartley G. E.;The Plant Cell,1995
4. Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips;Bechoff A.;Food Chemistry,2010
5. Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweet potato;Bechoff A.;Journal of Food Engineering,2009
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