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

6533b859fe1ef96bd12b8121

RESEARCH PRODUCT

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

Antonella Maggio Santino Orecchio

subject

0301 basic medicine analytical_chemistry Health (social science)celiac Plant Science Raw material lcsh:Chemical technology Health Professions (miscellaneous)Microbiology fatty acids Article 03 medical and health sciences Palm kernel lcsh:TP1-1185 GC–MS Food science chemistry.chemical_classification 030109 nutrition & dietetics business.industry Chemistry food and beverages Food safety Gluten-free foods 030104 developmental biology Gluten free Fatty acid composition Gas chromatography–mass spectrometry business Food Science Polyunsaturated fatty acid Olive oil gluten-free foods

description

The aim of this study (first analytical approach) was to obtain data concerning 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 composition was determined by Gaschromatography (GC&ndash

year	journal	country	edition	language
2018-06-20

https://doi.org/10.20944/preprints201806.0142.v1

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