Capillary GLC: a robust method to characterise the triglyceride profile of cocoa butter — results of an intercomparison study-Reference-Cited by-同舟云学术

Capillary GLC: a robust method to characterise the triglyceride profile of cocoa butter — results of an intercomparison study

Published:2003-12 Issue:12 Volume:105 Page:754-760
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Buchgraber Manuela¹,Ulberth Franz¹,Anklam Elke¹

Affiliation:

1. European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300873

Reference28 articles.

1. Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption. Official JournalL 197 03/08/2003 19‐25.

2. C. Crews: Authentication of cocoa butter. In: Oils and fats authentication. Ed.M. Jee Blackwell Publishing CRC Press LLC Boca Raton (USA) 2002 pp. 66‐94.

3. M. Lipp C. Simoneau F. Ulberth E. Anklam: Possibilities and limits to detect cocoa butter equivalents in mixture with cocoa butter. EUR 18992 EN European Communities (1999).

4. Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation

5. Quantitative capillary gas—liquid chromatography of triglycerides on a fused-silica column with a chemically bonded stationary phase

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