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dc.contributor.author | García Llatas, Guadalupe | |
dc.contributor.author | Lagarda Blanch, María Jesús | |
dc.contributor.author | Romero, Fernando | |
dc.contributor.author | Abellán, Pedro | |
dc.contributor.author | Farré Rovira, Rosaura | |
dc.date.accessioned | 2014-02-26T14:37:58Z | |
dc.date.available | 2014-02-26T14:37:58Z | |
dc.date.issued | 2006 | |
dc.identifier.citation | García Llatas, Guadalupe Lagarda Blanch, María Jesús Romero, Fernando Abellán, Pedro Farré Rovira, Rosaura 2006 A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas Food Chemistry 101 1078 1086 | |
dc.identifier.uri | http://hdl.handle.net/10550/33380 | |
dc.description.abstract | The determination of two secondary lipid oxidation compounds (hexanal and pentane) in liquid infant foods using a headspace solid-phase microextraction gas chromatographic (HS-SPME-GC) method has been developed and validated. The HS-SPME analytical conditions (fibre position, equilibration and sampling times) were selected. The analytical parameters of the method (linearity: hexanal from 2.48 to 84.78 ng/g, pentane from 6.21 to 79.55 ng/g; precision: hexanal<br> 2.87%, pentane<br> 2.34<br>3.46%; recovery: hexanal<br> 106.60%, pentane<br> 95.39%; detection limit: hexanal<br> 3.63 ng and pentane<br> 4.2 ng) demonstrate the usefulness of the method. Once optimized, the method was applied to liquid infant foods based on milk and cereals, and to powdered adapted and follow-up milk-based infant formulas (IF), stored for four and seven months. In all cases the hexanal content was higher in IF than in milk-cereal based infant foods. No pentane was found in IF. | |
dc.relation.ispartof | Food Chemistry, 2006, vol. 101, p. 1078 -1086 | |
dc.subject | Infants Alimentació | |
dc.title | A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas | |
dc.type | journal article | es_ES |
dc.date.updated | 2014-02-26T14:37:58Z | |
dc.identifier.doi | 10.1016/j.foodchem.2006.03.007 | |
dc.identifier.idgrec | 031365 | |
dc.rights.accessRights | open access | es_ES |