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Volumn 1216, Issue 18, 2009, Pages 3758-3766

Determination of food emulsifiers in commercial additives and food products by liquid chromatography/atmospheric-pressure chemical ionisation mass spectrometry

(6) Suman, M a Silva, G a Catellani, D a Bersellini, U a Caffarra, V b Careri, M b

a Barilla GR Flli SpA (Italy)

b UNIVERSITY OF PARMA (Italy)

Author keywords

Additives; Bakery; Diacylglycerol; Emulsifier; Food products; LC APCI MS; Monoacylglycerol

Indexed keywords

ACID ESTERS; DETECTION LIMITS; DIACYLGLYCEROL; EMULSIFIER; FOOD INDUSTRIES; FOOD MATRIXES; IONISATION; LC-APCI-MS; MONOACYLGLYCEROL; QUANTITATIVE DETERMINATIONS; SPIKED SAMPLES; USEFUL PROPERTIES;

ACIDS; EMULSIFICATION; ESTERS; FATTY ACIDS; FOOD PRODUCTS; GLYCEROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; LIQUIDS; MASS SPECTROMETERS; MASS SPECTROMETRY; SPECTRUM ANALYSIS;

BAKERIES;

DIACYLGLYCEROL; EMULSIFYING AGENT; FATTY ACID; FOOD ADDITIVE; GLUTEN; MARGARINE; MONOACYLGLYCEROL;

ACCURACY; ARTICLE; CALIBRATION; CHEMICAL STRUCTURE; EXTRACTION; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; RELIABILITY; VISCOELASTICITY;

CHROMATOGRAPHY, LIQUID; DIGLYCERIDES; EMULSIFYING AGENTS; FOOD ADDITIVES; FOOD ANALYSIS; MONOGLYCERIDES; SENSITIVITY AND SPECIFICITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 63449119802 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/j.chroma.2009.02.055 Document Type: Article

Times cited : (26)

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