Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 546-554

  Siciliano, Carlo ^a   Belsito, Emilia ^a   De Marco, Rosaria ^a   Di Gioia, Maria Luisa ^a   Leggio, Antonella ^a   Liguori, Angelo ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

1H NMR spectroscopy; Acyl chain quantitation; Fatty acid profile; Pork meat products; Salami

Indexed keywords

ACYL CHAIN; FATTY ACID PROFILES; H NMR SPECTROSCOPY; PORK MEAT; SALAMI;

FLOOD CONTROL; LIPIDS; POLYUNSATURATED FATTY ACIDS; SPECTROSCOPIC ANALYSIS;

MEATS;

ACYLGLYCEROL; FATTY ACID; LIPID; POLYUNSATURATED FATTY ACID;

ARTICLE; FERMENTATION; ITALY; NUTRITIONAL PARAMETERS; PORK; PROTON NUCLEAR MAGNETIC RESONANCE; TRANSESTERIFICATION;

ANIMALS; FATTY ACIDS; MAGNETIC RESONANCE SPECTROSCOPY; MEAT PRODUCTS; MOLECULAR STRUCTURE; SWINE;

EID: 84869053301     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.058     Document Type: Article

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