Changes in Semolina Yellow Pigment Content and Carotenoid Composition During Pasta Processing
Author:
Affiliation:
1. Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB, R3C 3G8, Canada.
2. Department of Plant Sciences and Crop Development Centre, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-15-0065-R
Reference29 articles.
1. Identification and Quantification of Seed Carotenoids in Selected Wheat Species
2. Effect of temperature on lutein esterification and lutein stability in wheat grain
3. A micro-method for the determination of Yellow Pigment Content in durum wheat
4. Quantitative trait loci for yellow pigment concentration and individual carotenoid compounds in durum wheat
5. Effects of Modified Processing Conditions on Oxidative Properties of Semolina Dough and Pasta
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