Data from recent publications on bovine milk lipids are presented and discussed. This
includes extraction of lipids, triacylglycerols, phospholipids, other complex lipids, sterols …

The authenticity of dairy products has become a focal point, attracting the attention of
scientists, producers, consumers, and policymakers. Among many others, some of the …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

A proliferation of work involving near-infrared, infrared and Raman spectroscopy in process
and image analysis has occurred over the past 6 years. Today more papers are being …

Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or
in food products formulation. They are important from nutritional and economical point of …

This study applied differential scanning calorimetry (DSC) coupled with chemometric
analysis, specifically, Principal Component Analysis (PCA) and Partial Least Square …

Milk, milk-based products, and milk derivatives represent an important group of food
commodities, with high nutritional value and widely consumed by large segment of …

A non‐aqueous reversed‐phase liquid chromatographic method coupled to electrospray
ionisation (ESI) tandem mass spectrometry was developed for the analysis of triacylglycerols …

The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric
techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands …

A high performance liquid chromatography method with evaporative light scattering
detection was developed for the analysis of oils and fats, which enabled excellent …