Carotenoid and color changes in traditionally flaked and extruded products
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zea...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0308814617303515 http://hdl.handle.net/20.500.12123/5715 https://doi.org/10.1016/j.foodchem.2017.02.138 |
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