Accepted in Journal of Cereal Science 37, No.
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Reactivity of lipids during cereal processing
Department of Chemical Technology Kemian tekniikan osasto. Biotechnology , Chemistry. Avena sativa , oat , oxidative rancidity , hydrolytic rancidity , lipase , lipoxygenase , shelf-life. In aqueous cereal processes the most important factors affecting the rate of enzymatic lipid reactions were identified to be the availability of lipid substrate to lipolytic enzymes and the total lipolytic enzyme activities present in the system.
The ratio between the lipid substrate and flour material was critical in determining the reaction kinetics. The mass spectrometry system conditions were adapted from previous published works 16 , 18 , 29 , 30 , and the data elaboration was performed using MassHunter Workstation Software B.
Reactivity of lipids during cereal processing
The structures of all the identified species were interpreted by their MS 2 spectra 29 , Bogaard, A. The impact of manuring on nitrogen isotope ratios in cereals: archaeological implications for reconstruction of diet and crop management practices. Journal of Archaeological Science 34 , — Neumann, K.
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