Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …

The interest in the analysis of lipids and phospholipids is continuously increasing due to the
importance of these molecules in biochemistry (eg in the context of biomembranes and lipid …

A simple methodology for the determination of the fatty acid composition of edible oils
through 1H NMR is proposed. The method is based on the fact that all fatty acid chains are …

Novel biobased high functionality epoxy resins were synthesized by the epoxidation of
sucrose ester resins of vegetable oil fatty acids (SEFA). A series of sucrose esters of fatty …

Virgin olive oil (VOO) is a highly valued vegetable oil often subjected to fraud practices such
as adulteration with lower prized oils such as seed oils and refined olive oil. Thus, there is a …

Lipids are of high interest on different levels. First, lipids as triacylglycerols (TAG)(particularly
different vegetable oils) are of immense commercial interest. Second, lipids are of high …

Oxidation processes of lipids are of paramount interest from many viewpoints. For instance,
oxidation processes are highly important under in vivo conditions because molecules with …

The present possibilities and limitations of using high-resolution NMR for determining edible
oil authenticity and quality are reviewed. Thus, the advances produced in the determination …

Authentication of edible oils is a long-term issue in food safety, and becomes particularly
important with the emergence and wide spread of gutter oils in recent years. Due to the very …

In the past three decades, NMR has found its way into the arsenal of spectroscopic
techniques available to food scientists, and has now become a valuable tool in the study of a …