TY  - JOUR
AU  - Naviglio, Daniele
AU  - Langella, Ciro
AU  - Faralli, Stefano
AU  - Ciaravolo, Martina
AU  - Salvatore, Maria Michela
AU  - Andolfi, Anna
AU  - Varchetta, Vincenzo
AU  - Romano, Raffaele
AU  - Gallo, Monica
TI  - Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
JF  - FOODS
J2  - FOODS
VL  - 7
PY  - 2018
IS  - 9
PG  - 11
SN  - 2304-8158
DO  - 10.3390/foods7090131
UR  - https://m2.mtmt.hu/api/publication/30529511
ID  - 30529511
AB  - Pasta with eggs added (generally termed special pasta for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added to dough, an analytical procedure was developed for the rapid analysis of the cholesterol content in the finished pastas. The proposed procedure was simpler, faster, and more accurate than that of official methods of analysis based on the gravimetric determination of sterols. Moreover, the determination of the quality of fat content in the special pasta (egg pasta in this case) allowed the evaluation of its origin, avoiding possible fraud resulting from the addition of foreign fat as an alternative to fat derived from eggs. In this new gas chromatographic procedure, the internal standard squalene for the quantification of cholesterol was used because a more polar GC capillary column was used (RTX 65 TG-HT) for the separation of sterols, rather than 5% phenyl methylsilicone. The ratio between cholesterol and squalene allowed for the determination of the number of eggs added, while from analysis of the same gas chromatogram, it was also possible to evaluate the composition of triglycerides in the fat contained in the pasta, allowing discrimination of foreign fats with respect to fats contained in eggs and therefore avoiding adulteration of pasta. The same analytical procedure was applied to the determination of cholesterol content in lyophilized yolk.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Márki, Edit
AU  - Vas-Vincze, I
AU  - Tóvári, L
AU  - Vatai, Gyula
TI  - Concentration of liquid whole egg by membrane filtration
JF  - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE
J2  - ACTA ALIMENT
VL  - 41
PY  - 2012
IS  - Suppl. 1
SP  - 120
EP  - 132
PG  - 13
SN  - 0139-3006
DO  - 10.1556/AAlim.41.2012.Suppl.12
UR  - https://m2.mtmt.hu/api/publication/2102296
ID  - 2102296
N1  - Megjegyzés-24605410
SU 1
LA  - English
DB  - MTMT
ER  -