High-performance liquid chromatography and gas chromatography to set the analysis method of stearoyl lactylate, a food emulsifier

Author:

Park Juhee,Kim Hyondeog,Hong Seungran,Suh Hee-Jae,Lee Chan

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference29 articles.

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3. CODEX Alimentarius. GSFA online, food additive group details. Available from: http://www.fao.org/gsfaonline/groups/details.html?id=95 Accessed Dec. 20, 2018.

4. Cucu T, Shrestha K, De Meulenaer B. Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods. Food Addict. Contam. Part A 31: 1929–1938 (2014)

5. De Stefanis VA, Ponte JG, Jr. Chung FH, Ruzza NA. Binding of crumb softeners and dough strengtheners during breadmaking. AACC Int. Cereal Chem. 54: 13–24 (1977)

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