A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 177-181

  Knödler, Matthias ^a   Most, Maike ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Adulteration; Alkylresorcinols; Homologue composition; T. aestivum L.; Triticum durum Desf.; Whole grain pasta

Indexed keywords

RESORCINOL;

ARTICLE; FLOUR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PASTA; TANDEM MASS SPECTROMETRY; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 68349103181     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.080     Document Type: Article

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