Furosine as a pasta quality marker: Evaluation by an innovative and fast chromatographic approach

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Giannetti, Vanessa ^a   Mariani, Maurizio Boccacci ^a   Mannino, Paola ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Furosine Maillard reaction; Mixed mode column; Pasta; Quality marker

Indexed keywords

DRUG DERIVATIVE; FUROSINE; LYSINE;

ARTICLE; CALIBRATION; CHEMISTRY; FOOD HANDLING; FUROSINE MAILLARD REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MIXED-MODE COLUMN; NUTRITIONAL VALUE; OSMOLARITY; PASTA; PH; QUALITY MARKER; REPRODUCIBILITY; TEMPERATURE; WHEAT;

FUROSINE MAILLARD REACTION; MIXED-MODE COLUMN; PASTA; QUALITY MARKER;

CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LYSINE; NUTRITIVE VALUE; OSMOLAR CONCENTRATION; REPRODUCIBILITY OF RESULTS; TEMPERATURE; TRITICUM;

SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84880598252     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12163     Document Type: Article

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