Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties

Author:

Gunjević Veronika,Majerić Musa Mirta,Zurak Dora,Svečnjak ZlatkoORCID,Duvnjak Marija,Grbeša Darko,Kljak KristinaORCID

Funder

Hrvatska Zaklada za Znanost

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Minor constituents and phytochemicals of the kernel;Acosta-Estrada,2019

2. Carotenoids of corn and sorghum. 5. Distribution of xanthophylls and carotenes in hand-dissected and dry-milled fractions of yellow dent corn;Blessin;Cereal Chemistry,1963

3. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

4. Relationship between granule size and in vitro digestibility of maize and potato starches;Dhital;Carbohydrate Polymers,2010

5. Analysis of genetic variability for retention of kernel carotenoids in sub-tropically adapted biofortified maize under different storage conditions;Dutta;Journal of Cereal Science,2020

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