Proteolysis During Cheese Manufacture and Ripening

Chromatographic analysis of minor constituents in vegetable oils.

The influence of the refining process on the distribution of free and esterified phytosterols in corn, palm, and soybean oil was studied. Water degumming did not affect the phytosterol content or its composition. A slight increase in the content of free sterols was observed during acid degumming and bleaching due to acid-catalyzed hydrolysis of steryl esters. A significant reduction in the content of total sterols during neutralization was observed, which was attributed to a reduction in the free sterol fraction. Free sterols probably form micelles with soaps and are transferred into the soapstock. The steryl ester content remained constant during all neutralization experiments, indicating that hydrolysis of steryl esters did not take place during neutralization. During deodorization, free sterols are distilled from the oil, resulting in a gradual reduction in the total sterol content as a function of the deodorization temperature (220–260°C). A considerable increase in the steryl ester fraction was found during physical refining, probably owing to a heat-promoted esterification reaction between free sterols and FA.

Influence of the Vegetable Oil Refining Process on Free and Esterified Sterols

Update on solid-phase extraction for the analysis of lipid classes and related compounds

Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes

Steroli, metilsteroli e dimetilsteroli di alcuni oli vegetali con particolare riguardo a quelli di oliva. Possibile loro ruolo nella caratterizzazione di alcuni prodotti. Loro variazione nel processo di rettifica

Studio sulla composizione e sulla struttura dei digliceridi dell' olio di oliva. Possibile contributo alla caratterizzazione del prodotto di pregio

The investigation on qualitative and composition characteristics of virgin olive oil produced in Molise, continued in 1993 on single-variety samples chosen among the most widely-grown olive cultivars in that Region. Beyond organic acidity, peroxide number and UV absorption, the analytical evaluation included also fatty acid composition, content of total polyphenols and α-tocopherol, HPLC of the phenolic fractions, as well as organoleptic test. The results obtained stress that, when the environmental conditions are favourable, the qualitative characteristics of the product are in accordance with those required for the extra virgin grading. The contents of phenolic substances and α-tocopherol were very close to the average values of Italian oils. Moreover the content of the simple phenolic fraction showed a significant increase at 6 months storage. Organoleptic evaluation of the samples resulted in perceiving a light fruity flavour and, mainly, an aromatic nuance of ripe fruits.

Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in Molise

Resultats d'essais de fractionnement des constituants azotes solubles a des pH donnes. Ces resultats indiquent que la proteolyse du paracaseinate de Ca serait suivie d'une autre reaction au cours de l'affinage du fromage

Fractionation of soluble nitrogen in Provolone cheese. I

Behaviour of free amino acids during ripening of pasta filata cheeses. I. Fior di Latte.

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