Determination of antioxidants in edible grain derivatives from the Canary Islands by capillary electrophoresis

Food Chemistry

Volumn 91, Issue 1, 2005, Pages 105-111

  Hernandez Borges J ^a   Gonzalez Hernandez G ^a   Borges Miquel, T ^a   Rodriguez Delgado M A ^a  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Antioxidants; Canary Islands; Capillary electrophoresis; Gofio; Roasted flour

Indexed keywords

4 HYDROXYBENZOIC ACID; ALPHA CYCLODEXTRIN; ANTIOXIDANT; BORIC ACID; DISODIUM HYDROGEN PHOSPHATE; FERULIC ACID; HEXADIMETHRINE BROMIDE; METHANOL; PARA COUMARIC ACID; POLYCATION; PROTOCATECHUIC ACID; SALICYLIC ACID; SINAPIC ACID; SYRINGIC ACID; VANILLIC ACID;

ARTICLE; BARLEY; CAPILLARY ELECTROPHORESIS; CORN; ELECTROOSMOSIS; EXTRACTION; FOOD ANALYSIS; GRAIN; PEA; SEPARATION TECHNIQUE; ULTRASOUND; WHEAT;

HORDEUM VULGARE SUBSP. VULGARE; PISUM SATIVUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 9644303354     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.007     Document Type: Article

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