Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 232-236

  Caponio, Francesco ^a   Gomes, Tommaso ^a   Pasqualone, Antonella ^a   Summo, Carmine ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Biscuits; Degradation level; HPSEC analysis; Lipid fraction; Polar compounds

Indexed keywords

DIACYLGLYCEROL; TRIACYLGLYCEROL;

ARTICLE; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; LIPID ANALYSIS; OXIDATION; SEPARATION TECHNIQUE;

EID: 33751544044     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.047     Document Type: Article

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