Article

Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture model

2018-09-01

Abstract excerpt

Effects of grain milling and bread making process on some bioactive components naturally present in three durum wheat bread samples and the study of the potential antioxidant properties of phenolic compounds by the human intestinal epithelial cell line Caco-2 were considered in this study. Lutein, the main carotenoid in these matrices, decreased from grain to bread from 50% to 70% depending on the variety while ze...

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Literature Corpus work: 9e1d7149-144b-5fe0-8f20-5e7eaa0b162e
DOI: 10.1016/j.jcs.2018.08.002

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