Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1847-1855

  Gerstenmeyer, Eva ^a   Reimer, Sigrid ^a   Berghofer, Emmerich ^b   Schwartz, Heidi ^a,c   Sontag, Gerhard ^a  

^a UNIVERSITY OF VIENNA   (Austria)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Commercial products; Flax seeds; Heated rye; HPLC UV ESI MS analysis; Lignans; Sesame seeds

Indexed keywords

7-HYDROXYMATAIRESINOL; AGLYCONES; COMMERCIAL PRODUCTS; DRY FOODS; ETHANOL/WATER; EXTRACTABILITY; GLUCURONIDASE; GRADIENT ELUTION; HEATED RYE; HIGH MOISTURE CONTENTS; HPLC/UV-ESI-MS ANALYSIS; HUMAN HEALTH; LARICIRESINOL; LIGNANS; MULTIPLE-REACTION MONITORING MODES; REVERSED-PHASE COLUMNS; ROASTING TEMPERATURE; SECOISOLARICIRESINOL; SODIUM METHOXIDE; THERMAL HEATING;

CALCINATION; FLAX; FORESTRY; LINEN; SUGARS; YARN;

THERMAL PROCESSING (FOODS);

7 HYDROXYMATAIRESINOL; AGLYCONE; ALCOHOL; ARYLSULFATASE; BETA GLUCURONIDASE; DIGLYCOSIDE; GLYCOSIDE; ISOLARICIRESINOL; LARICIRESINOL; LIGNAN DERIVATIVE; PINORESINOL; SECOISOLARICIRESINOL; SESAMINOL; SESAMINOL TRIGLYCOSIDE; SESAMOLINOL DIGLYCOSIDE; SYRINGARESINOL; UNCLASSIFIED DRUG; WATER;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); ELECTROSPRAY MASS SPECTROMETRY; ELUTION; FLOUR; GRAIN; HEATING; HIGH TEMPERATURE; HYDROLYSIS; LIMIT OF QUANTITATION; LINSEED; MOISTURE; NONHUMAN; PLANT SEED; REVERSED PHASE LIQUID CHROMATOGRAPHY; RYE; SESAME; THERMOSTABILITY; ULTRASOUND; ULTRAVIOLET SPECTROSCOPY;

COOKING; FLAX; HOT TEMPERATURE; LIGNANS; MASS SPECTROMETRY; SECALE CEREALE; SEEDS; SESAMUM;

LINUM USITATISSIMUM; SECALE CEREALE; SESAMUM INDICUM;

EID: 84873737064     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.117     Document Type: Article

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