What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.
Food Funct
; 4(8): 1130-47, 2013 Aug.
Article
em En
| MEDLINE
| ID: mdl-23748630
ABSTRACT
In this contribution we review our work on the characterisation of processed food. We review novel methods and analysis strategies developed to account for the composition of extraordinarily complex materials such as black tea thearubigins, coffee melanoidines and thermally treated carbohydrates. Our methods are mainly based on modern mass spectrometry and are introduced and critically discussed. A series of novel previously unpublished data interpretation strategies are presented as well. Finally an evaluation of the insight obtained in the composition of selected processed foods is given discussing potential consequences for assessing beneficial and adverse health effects of processed food.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Polímeros
/
Espectrometria de Massas
/
Doces
/
Café
/
Camellia sinensis
/
Manipulação de Alimentos
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article