Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 14, 2011, Pages 7700-7707

  Verardo, Vito ^a   Arráez Román, David ^b,c   Segura Carretero, Antonio ^b,c   Marconi, Emanuele ^d   Fernández Gutiérrez, Alberto ^b,c   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GRANADA   (Spain)

^c Functional Food Research and Development Centre (CIDAF)   (Spain)

^d UNIVERSITY OF MOLISE   (Italy)

Author keywords

Buckwheat; cooking loss; noodles; phenolic compounds; RP HPLC ESI TOF MS; spaghetti

Indexed keywords

BUCKWHEAT; NOODLES; PHENOLIC COMPOUNDS; RP-HPLC-ESI-TOF-MS; SPAGHETTI;

INDUCTIVELY COUPLED PLASMA;

PHENOLS;

PHENOL DERIVATIVE;

CHEMISTRY; CONFERENCE PAPER; ELECTROSPRAY MASS SPECTROMETRY; EVALUATION; FAGOPYRUM; FLOUR; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAGOPYRUM; FLOUR; FOOD HANDLING; HOT TEMPERATURE; PHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 79960602949     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201069k     Document Type: Conference Paper

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