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Accepted in Journal of Cereal Science 37, No.

1st Edition

Name: isbn Size: Format: PDF. Name: article4. Name: article5. Send Feedback. Reactivity of lipids during cereal processing. Lehtinen, Pekka.

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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Phytoliths in archaeology: recent advances. Vegetation History and Archaeobotany 26 , 1—3 Colonese, A. New criteria for the molecular identification of cereal grains associated with archaeological artefacts.


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    Introduction

    Modugno, F. Duce, C. Thermal degradation chemistry of archaeological pine pitch containing beeswax as an additive. Journal of Analytical and Applied Pyrolysis , — Leskinen, H. Quantification of triacylglycerol regioisomers in oils and fat using different mass spectrometric and liquid chromatographic methods. Rapid Communications in Mass Spectrometry 21 , — Evershed, R. Chemistry of Archaeological Animal Fats. If the address matches an existing account you will receive an email with instructions to retrieve your username. Journal of Food Science Volume 30, Issue 4.

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