Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids
(PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other …

The main group of minor constituents belonging to vegetable oils are reviewed. Their
importance in the characterization, origin and detection of oil mixtures are considered. Also …

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

The aim of this work was to evaluate the performance of different methods for both milk lipid
extraction and phospholipids separation. As far as the lipid extraction procedure is …

Dairy phospho-and sphingolipids are gaining interest due to their nutritional and
technological properties. A new HPLC method, using an evaporative laser light-scattering …

During the last years, phospholipids (PLs) have attracted great attention because of their
crucial roles in providing nutritional values, technological and medical applications. There …

Vegetable oils has become more attractive recently because of its economical benefits as
they are used as components in many manufactured products and the fact that it is made …

A method was developed to determine the total phospholipid content in vegetable oil by
Fourier transform infrared spectroscopy (FTIR). Calibration curves of I-α-phosphatidylcholine …

Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its
high concentration of polar lipids as phospho-and sphingolipids from the milk fat globule …

Buttermilk is a dairy by-product with a high content of milk fat globule membranes (MFGMs),
whose protein constituents are reported to be antiproliferative. Lipids represent about half of …