Reference : Analysis of aldehydes relaesed by rice flour using sorbent adsorption and thermal desorp...
Scientific congresses and symposiums : Poster
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Food science
http://hdl.handle.net/2268/20829
Analysis of aldehydes relaesed by rice flour using sorbent adsorption and thermal desorption - gas chromatography/mass spectrometry: Development and validation
English
Mertens, Cécile mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Marlet, Christelle [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Jan-2010
No
International
HTC-11: Eleventh International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers
du 25 au 29 janvier 2010
The Royal Flemish Chemical Society
Bruges
Belgium
[en] aldehydes ; thermodesorption ; validation ; rice
[en] Odor is an essential characteristic and a quality marker in baby foodstuff, like a partially hydrolyzed and pregelatinized rice flour. The rice flour study by active sampling and TD-GC/MS highlighted the presence of three aldehydes: Hexanal, Octanal, Nonanal. These compounds are known to be caused by lipid oxidation, one of the major alteration reactions in food. The Method was developed and valited on a large range for the three aldehydes. It was then applied to the rice fllour to determine if it can be used to follow the effect of ageing on the aldehydes production.
Researchers ; Professionals
http://hdl.handle.net/2268/20829

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