Many food emulsions, such as mayonnaise or infant formula, are stabilized by combinations of proteins and phospholipids that are concomitantly present at the oil-water interface. It is expected that the physical, as well as the oxidative stability of emulsions are affected by the interfacial composition. Controlling the interfacial composition can ...
Sensory evaluation is an important aspect of food quality and control. However, even when carried out by a group of experts, it is generally difficult to link the results of a sensory evaluation to physico-chemical or technological measurements. This study is based on the premise that formalising the interpretation of sensory observations in terms ...
Triacylglycerols (TAGs) make up the major part of naturally occurring fats and oils. The composition and fine structure of TAGs determine to a large extent the functionality of fats and oils as food ingredients and the physiological effects of fats and oils as components of the human diet.Reversed-phase C18 high-performance liquid chromatography (R...
Selective recovery of the desired compounds in a mixture can be obtained by combining an appropriate solid adsorbent and an eluting solvent to isolate the components of interest. This process is designated as solid-phase extraction (SPE). Three protocols using SPE for the separation of lipid classes are described. A simple procedure (protocol 1) al...
This chapter presents an accurate method to prepare, analyze, and quantify secondary lipid oxidation products namely malonaldehyde MDA (as MDA-(TBA)2) and TBA reactive substances (TBA-RS). Each step of the extraction of the targeted compounds, preparation of MDA standard, external calibration, and finally analysis of the reaction media are presente...
Lipid extraction from its original matrix is a crucial step to determine the lipid content of a food product or to get, before further analysis, a representative lipid extract not biased by selective extraction. Extraction should also avoid the deterioration of the original lipids and ensure the elimination of nonlipid materials. Pretreatment of th...
The analysis of fatty acid methyl esters (FAMEs), derived from food, is a very important characterization procedure. Capillary gas chromatography is the traditionally used technique for the analysis of FAMEs in a wide number of research areas. FAME analysis demands high chromatographic resolution, especially to provide evidence of positional and ge...
Tocopherols and to a lesser extent tocotrienols were widely present in food from animal and vegetable origin. Some of these compounds exhibited a vitamin E activity and played a major action in the cell antioxidant defence system and as antioxidants per se in foods. Tocols were mainly present in the human diet. Thus, accurate quantification of toco...
Fatty acids are the major component of lipids, and the physical, chemical, and physiological properties of a lipid class depend primarily on its fatty acid composition. The fatty acid composition is determined as the methyl esters of fatty acids by gas chromatography. There are literally dozens of methods for preparing fatty acid derivatives. The g...
The functional properties of butter, such as its rheological properties, are of primary importance for its use in many bakery applications. Here, we report on a squeeze flow method to evaluate the rheological properties of butter samples with a test that mimics the mechanical stress encountered by butter in extrusion/laminar processes. This test is...
