Quantitative TLC and gas chromatography determination of the lipid composition of raw and microwaved roasted walnuts, hazelnuts, and almonds

Journal of Liquid Chromatography and Related Technologies

Volumn 30, Issue 15, 2007, Pages 2267-2285

  Momchilova, Svetlana ^a   Nikolova Damyanova, Boryana ^a  

^a INSTITUTE OF ORGANIC CHEMISTRY   (Bulgaria)

Author keywords

Almond; Gas chromatography; Hazelnut; Lipid composition; Thin layer chromatography; Walnut

Indexed keywords

FATTY ACIDS; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIPIDS; MICROWAVES; SILVER COMPOUNDS;

ALMOND; HAZELNUT; LIPID COMPOSITION; THIN-LAYER CHROMATOGRAPHY; WALNUT;

FOOD PRODUCTS;

FATTY ACID; LIPID; SILANE DERIVATIVE; SILICA GEL; SILVER NITRATE; STEROL; TRIACYLGLYCEROL;

ALMOND; ARTICLE; BULGARIA; DENSITOMETRY; GAS CHROMATOGRAPHY; GEOGRAPHIC DISTRIBUTION; HAZELNUT; LIPID COMPOSITION; MASS SPECTROMETRY; MICROWAVE RADIATION; QUANTITATIVE ANALYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY; THIN LAYER CHROMATOGRAPHY; WALNUT;

CORYLUS; JUGLANS; PRUNUS DULCIS;

EID: 34447105310     PISSN: 10826076     EISSN: 1520572X     Source Type: Journal    
DOI: 10.1080/10826070701451647     Document Type: Article

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