Compared Use of HPLC and FZCE for Cluster Analysis of Triticum spp and for the Identification of T. durum Adulteration

Wheat quality criteria continually evolve in response to market pressure and consumer preference. Characterization of cereal cultivars for quality and agronomic properties, have widely shown the importance of the protein content to ensure good quality products. The aim of this work is a comparison o...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2004-06, Vol.52 (13), p.4080-4089
Hauptverfasser:	Bonetti, Alessandra, Marotti, Ilaria, Catizone, Pietro, Dinelli, Giovanni, Maietti, Annalisa, Tedeschi, Paola, Brandolini, Vincenzo
Format:	Artikel
Sprache:	eng
Schlagworte:	adulterated products albumins Albumins - analysis Biological and medical sciences capillary electrophoresis Cereal and baking product industries Chromatography, High Pressure Liquid cultivar identification cultivars durum wheat Electrophoresis, Capillary Flour - analysis food analysis Food Contamination - analysis Food industries free zone capillary electrophoresis Fundamental and applied biological sciences. Psychology gliadin Gliadin - analysis Plant Proteins - analysis Reproducibility of Results reversed-phase high performance liquid chromatography Triticum - chemistry Triticum - classification Triticum aestivum Triticum turgidum subsp. durum wheat wheat flour
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