Fatty acid composition of non-starch and starch neutral lipid extracts of Portuguese sourdough bread

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 11, 2012, Pages 2025-2045

  Rocha, João M ^a,b,c,d   Kalo, Paavo J ^b   Xavier Malcata, F ^e,f,g  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF HELSINKI   (Finland)

^c INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^d UNIVERSITY OF ÉVORA   (Portugal)

^e UNIVERSITY OF PORTO   (Portugal)

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

^g UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

(Trans)esterification; Di and triacylglycerols; Free fatty acids; Gas liquid chromatography; Mono ; Non starch and starch lipids; Simple lipids; Sterol esters

Indexed keywords

FREE FATTY ACID; GAS-LIQUID CHROMATOGRAPHY; MONO; STARCH LIPID; STEROL ESTERS; TRIACYLGLYCEROLS;

BAKERIES; ESTERIFICATION; ESTERS; FERMENTATION; GAS CHROMATOGRAPHY; GLYCEROL; LIPIDS; MIXTURES; PALMITIC ACID; STARCH;

LINOLEIC ACID;

SECALE CEREALE; ZEA MAYS;

EID: 84870054342     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2110-2     Document Type: Article

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