Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS. Issue 4 (7th May 2014)

• Record Type: Journal Article
• Authors: Tada, Atsuko; Ishizuki, Kyoko; Yamazaki, Takeshi; Sugimoto, Naoki; Akiyama, Hiroshi
• Is Part Of: Food science & nutrition. Volume 2:Issue 4(2014:Jul.)
• Page Start: 417
• Page End: 425
• Publication Date: 2014-05-07
• Subjects: Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.117
• Languages: English
• ISSNs: 2048-7177

Abstract

<abstract abstract-type="graphical" xml:lang="en" id="fsn3117-abs-0002"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Gas chromatography/mass spectrometry total ion chromatograms of 10 types of food additive gum bases. The number labels in the chromatograms indicate the number of carbons in the wax esters estimated from the retention times. <boxed-text content-type="graphic" id="fsn3117-blkfxd-0001" position="anchor" orientation="portrait"><graphic position="anchor" mimetype="image" xlink:href="ark:/27927/pghqph8f9v" orientation="portrait" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /></boxed-text></p> </abstract>