Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch

BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, me...

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Detalles Bibliográficos
Autores principales: Bahrami, Niloufar, Yonekura, Lina, Linforth, Robert, Carvalho da Silva, Margarida, Hill, Sandra, Penson, Simon, Chope, Gemma, Fisk, Ian Denis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2014
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283047/
https://www.ncbi.nlm.nih.gov/pubmed/24132804
http://dx.doi.org/10.1002/jsfa.6449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283047/
https://www.ncbi.nlm.nih.gov/pubmed/24132804
http://dx.doi.org/10.1002/jsfa.6449

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