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Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Fauziah Tufail Ahmad | - |
dc.date.accessioned | 2017-03-26T08:22:36Z | - |
dc.date.available | 2017-03-26T08:22:36Z | - |
dc.date.issued | 2013-02 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/5024 | - |
dc.description.abstract | Lutein is an important micronutrient for humans as well as being the primary contributor to the pale creamy to yellow colour of bread wheat and durum based products but tends to be unstable against heat and UV light. During post harvest storage of bread wheat grain some of the lutein may be converted to mono- and difatty acid esters that appear to be more stable forms of lutein. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Australia: The University of Adelaide | en_US |
dc.relation.ispartofseries | ;QP 534 .F3 2013 | - |
dc.subject | QP 534 .F3 2013 | en_US |
dc.subject | Fauziah Tufail Ahmad | en_US |
dc.subject | Tesis University of Adelaide 2013 | en_US |
dc.subject | Trace elements in nutrition | en_US |
dc.title | Stability and esterification of lutein in bread wheat during post harvest storage in comparison with banana | en_US |
dc.type | Thesis | en_US |
Appears in Collections: | Staff Thesis |
Files in This Item:
File | Description | Size | Format | |
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QP 534 .F3 2013 Abstract.pdf | 1.73 MB | Adobe PDF | View/Open | |
QP 534 .F3 2013 FullText.pdf Restricted Access | 17.65 MB | Adobe PDF | View/Open Request a copy |
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