Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ﬂour and starch

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Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ﬂour and starch

BACKGROUND: Lipids are minor components of ﬂours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efﬁciently extracts all non-starch lipids from all ﬂours without the risk of chemical, mech...

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Bibliographic Details
Main Authors:	Bahrami, Niloufar, Yonekura, Lina, Linforth, Rob S.T., Carvalho da Silva, Margarida, Hill, Sandra, Penson, Simon, Chope, Gemma, Fisk, Ian D.
Format:	Article
Published:	Wiley 2014
Online Access:	https://eprints.nottingham.ac.uk/2627/

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