Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours

2021 ◽  
Vol 86 (10) ◽  
pp. 4376-4392
Author(s):  
Gülşah Çalışkan Koç ◽  
Yeliz Tekgül ◽  
Edibe Seda Erten ◽  
Arda Akdoğan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Mineral Content ◽  
Gluten Free

scholarly journals Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

2015 ◽  
Vol 77 ◽  
pp. 506-514 ◽  
Author(s):  
Violeta Ivanova-Petropulos ◽  
Sasa Mitrev ◽  
Trajce Stafilov ◽  
Natalija Markova ◽  
Erich Leitner ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Edible Oils

Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

2005 ◽  
Vol 85 (13) ◽  
pp. 2227-2234 ◽  
Author(s):  
Grazia Pastorelli ◽  
Vittorio M Moretti ◽  
Paolo Macchioni ◽  
Domenico P Lo Fiego ◽  
Piero Santoro ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Dietary Conjugated Linoleic Acid ◽  
Heavy Pig

Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

Meat Science ◽  
2013 ◽  
Vol 94 (4) ◽  
pp. 495-499 ◽  
Author(s):  
Geunho Kang ◽  
Soohyun Cho ◽  
Pilnam Seong ◽  
Beomyoung Park ◽  
Sangwoo Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
High Pressure Processing ◽  
Goat Meat ◽  
Black Goat

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

2003 ◽  
Vol 85 (1-2) ◽  
pp. 127-136 ◽  
Author(s):  
Marı́a Jesús Torija ◽  
Gemma Beltran ◽  
Maite Novo ◽  
Montse Poblet ◽  
José Manuel Guillamón ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Fermentation Temperature

scholarly journals Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

2018 ◽  
Author(s):  
Santino Orecchio ◽  
Antonella Maggio
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Added Value ◽  
Bakery Products ◽  
Gluten Free

The aim of this study (first analytical approach) was to obtain data on the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid content was determined by GC-MS. The monounsaturated fatty acids (MUFAs) are the major constitutes (57%) of the fatty acids pool followed by saturated fatty acids (SFAs) (30%) and polyunsaturated fatty acid (13%). Only fifteen, of the thirty-five gluten free samples analyzed, provide adequate energy intake, while in eleven samples, saturated fatty acids take more energy than that recommended by EFSA. It has emerged that local producers generally use the finest raw materials (olive oil, etc.) compared to the industries which, as has been pointed out, in many cases use palm and palm kernel oils although gluten free commercial products are high added value foods, expensive and intended for a particularly sensitive public.

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