Comprehensive analysis of polar and apolar constituents of butter and margarine by nuclear magnetic resonance, reflecting quality and production processes

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 8, 2008, Pages 2547-2552

  Schripsema, Jan ^a,b  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b UNIVERSIDADE ESTADUAL DO NORTE FLUMINENSE DARCY RIBEIRO   (Brazil)

Author keywords

Benzoic acid; Butter; Citric acid; CLA; Fatty acids; Margarine; Rumenic acid; Sorbic acid

Indexed keywords

9,11 LINOLEIC ACID; 9,11-LINOLEIC ACID; CARBOXYLIC ACID; CHLOROFORM; CONJUGATED LINOLEIC ACID; FATTY ACID; LACTOSE; MARGARINE; WATER;

ARTICLE; BRAZIL; BUTTER; FOOD HANDLING; METHODOLOGY; NORWAY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOLUBILITY;

BRAZIL; BUTTER; CARBOXYLIC ACIDS; CHLOROFORM; FATTY ACIDS; FOOD HANDLING; LACTOSE; LINOLEIC ACIDS, CONJUGATED; MAGNETIC RESONANCE SPECTROSCOPY; MARGARINE; NORWAY; SOLUBILITY; WATER;

BOVIDAE;

EID: 43649092719     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072274c     Document Type: Article

References (28)