Comparing sugar components of cereal and pseudocereal flour by GC-MS analysis

Food Chemistry

Volumn 145, Issue , 2014, Pages 743-748

  Ačanski, Marijana M ^a   Vujić, Djura N ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Carbohydrates; Cereals and pseudocereals; GC MS; PCA

Indexed keywords

CEREALS AND PSEUDOCEREALS; DERIVATISATION; DESCRIPTIVE STATISTICS; GC-MS; PCA; PSEUDO CEREALS; QUALITATIVE ANALYSIS; TRIMETHYLSILYL ETHERS;

CARBOHYDRATES; CROPS; DIGITAL LIBRARIES; GAS CHROMATOGRAPHY; HEXANE; MASS SPECTROMETRY;

FOOD PRODUCTS;

ALCOHOL; AMARANTH; CARBOHYDRATE; DISACCHARIDE; HEXANE; HEXOSE; IMIDAZOLE DERIVATIVE; PENTOSE; SUGAR; TRIMETHYLSILYL DERIVATIVE; TRIMETHYLSILYLIMIDAZOLE; UNCLASSIFIED DRUG; PLANT EXTRACT;

ARTICLE; BUCKWHEAT; CEREAL; CLUSTER ANALYSIS; DERIVATIZATION; FLOUR; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; QUALITATIVE ANALYSIS; STATISTICS; TRITICUM AESTIVUM; ANALYSIS; CHEMISTRY; DEVICES; FOOD HANDLING; METABOLISM; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES;

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

CARBOHYDRATES; CEREALS; ETHANOL; FLOUR; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PLANT EXTRACTS; PRINCIPAL COMPONENT ANALYSIS;

EID: 84884402074     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.138     Document Type: Article

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