𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Changes in the carotenoids and sterol fractions during the prolonged storage of wheat flour

✍ Scribed by William H. H. Farrington; Michael J. Warwick; George Shearer

Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
205 KB
Volume
32
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of moisture and temperature on st
Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour)
✍ Arya, S. S. ;Parihar, D. B. πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons 🌐 English βš– 354 KB πŸ‘ 1 views

## Abstract Effect of moisture and temperature on changes in total carotenoids, fat acidity, free and bound lipids and their composition taking place during storage of atta are reported. At moisture contents of 10.4% and below, increase in fat acidity results mainly from hydrolysis of neutral lipid

Quantitative changes in carotenoids duri
Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder
✍ Malchev, E. ;Ioncheva, N. ;Tanchev, S. ;Kalpakchieva, K. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 315 KB πŸ‘ 1 views

## Abstract The quantitative changes in the main carotenoids (capsorubin, capsanthin, Ξ² + χ‐carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 Β°C have been used. The total p