Optimization of Standard Gas Chromatographic Methodology for the Determination of Trans Fat in Unlabeled Bakery Products

Food Analytical Methods

Volumn 3, Issue 4, 2010, Pages 277-294

  Phillips, Katherine M ^a   Ruggio, David M ^a   Amanna, Karen R ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Cakes; Cookies; Doughnuts; Food; Food Labeling; Gas Chromatography; Method validation; Pastry; Quality Control; Reference Materials; Trans Fatty Acids

Indexed keywords

CAKES; COOKIES; DOUGHNUTS; FOOD; FOOD LABELING; METHOD VALIDATION; PASTRY; REFERENCE MATERIALS; TRANS FATTY ACID;

BAKERIES; BAKERY PRODUCTS; ESTERS; EXTRACTION; FATTY ACIDS; GAS CHROMATOGRAPHY; ISOMERS; OPTIMIZATION; QUALITY ASSURANCE; SILICONES; STANDARDS; VEGETABLE OILS;

QUALITY CONTROL;

ARACHIS HYPOGAEA;

EID: 77957366913     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-010-9123-y     Document Type: Article

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