![]() ![]() To preserve more carotenoids, it is appropriate to look for a more suitable food processing technology. Higher concentrations of 13- Z- and 9- Z-zeaxanthin were identified in puffed grains (2× and 37× on average). Both technologies induced E-to Z-isomerization of all- E-lutein and puffing also of all- E-zeaxanthin. The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29.5 and 22.1%). ADVANCE FEES A fee paid in advance of any services rendered. ![]() The Unicode Line Breaking Algorithm performs part of this process. Zeaxanthin was shown to be the most stable among all detected carotenoids (30.8 and 48.7% was preserved). upon completion of construction also known as a take-out loan commitment. Line breaking, also known as word wrapping, is the process of breaking a section of text into lines such that it will fit in the available width of a page, window or other display area. The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, α- and β-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw material. Colored-grain wheats were used for extrusion and kernel puffing. ![]() Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.). ![]()
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