Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD-Reference-Cited by-同舟云学术

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD

Published:2011-07 Issue:4 Volume:88 Page:400-408
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Rocha J. M.¹²³,Kalo P. J.²,Malcata F. X.⁴⁵⁶⁷

Affiliation:

1. CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal.

2. Department of Applied Chemistry and Microbiology, P. O. Box 27 (Latokartanonkaari 11), FIN-00014 University of Helsinki, Finland.

3. Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, P-1349-017 Lisboa, Portugal.

4. Instituto Superior da Maia, Avenida Carlos Oliveira Campos, P-4475-690 Avioso S. Pedro, Portugal.

5. CEBAL—Centro de Biotecnologia Agrícola e Agro-alimentar do Baixo Alentejo e Litoral, Rua Cidade de S. Paulo, Apartado 6158, P-7801-908 Beja, Portugal.

6. Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, P-2780-157 Oeiras, Portugal.

7. Corresponding author. Instituto Superior da Maia, Avenida Carlos Oliveira Campos, P-4475-690 Avioso S. Pedro, Portugal. Phone: (+351) 968 017 411. Fax: (+351) 229 825 331. E-mail: fmalcata@ismai.pt

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-11-10-0157

Reference32 articles.

1. Lipid mediated aggregates in flour and in gluten

2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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