Neutral lipids in free, bound, and starch lipid extracts of flours, sourdough,and portuguese sourdough bread determined by NP-HPLC-ELSD

Cereal Chemistry

Volumn 88, Issue 4, 2011, Pages 400-408

  Rocha, J M ^a,b,c   Kalo, P J ^b   Malcata, F X ^d,e,f  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF HELSINKI   (Finland)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^d UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^e CEBAL Centro de Biotecnologia Agricola e Agro alimentar do Baixo Alentejo e Litoral   (Portugal)

^f INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; FATTY ACIDS; FOOD PRODUCTS; GLYCEROL; PHASE SEPARATION; PHOSPHOLIPIDS; STARCH;

BOUND LIPIDS; DIACYLGLYCEROL; FREE FATTY ACID; FREE LIPIDS; LIPID CLASS; LIPID EXTRACT; NEUTRAL LIPID; SOURDOUGH BREAD; STARCH LIPID; TRIACYLGLYCEROLS;

LIGHT SCATTERING;

SECALE CEREALE; ZEA MAYS;

EID: 80051688311     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-11-10-0157     Document Type: Article

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