Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA which are non-randomly esterified into the TAG molecule. This study aims to determine specific differences on MF TAG profile between summer and winter cow's milk, and to study the feasibility of TAG fragmentation on non-chemically hydrogenated MF using MALDI-TOF/TOF MS with post source decay. The most notable discrimination between summer and winter MF is seen in polyunsaturated TAG, which are more abundant in summer. The feasibility of MF TAG fragmentation in non-chemically hydrogenated TAG is assessed using bulk MF and TAG previously separated according to degree of unsaturation. This last approach shows to be the most suitable. We show that...
Triacylglycerols (TAGs) are the major component of milk fat, accounting for 97%–98% of the total lip...
Milk samples were collected in early lactation (8–14 days in milk; DIM) and late lactation (199–326 ...
African elephant milk fats from different stages of lactation are studied to investigate the link be...
Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA w...
Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA w...
Milk contains 3–6% of fat, of which the dominant component is triacylglycerol (TAG). Over 100 TAG gr...
In this study, we used MALDI-TOF-MS to profile and characterise the triacylglycerol (TAG) species of...
The aim of this study was to assess the effects of seasonal variation on the changes of the fatty ac...
Fatty acids (FA) are nonrandomly distributed within milk fat triacylglycerols (TAG). Moreover, the s...
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions duri...
Comparative characterization of milk fat, lard, and beef tallow triacylglycerols (TAG) has been achi...
The aim of this study was to assess the effect of seasonal variation on the changes of the fatty aci...
<p>In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions d...
A full comprehension of milk fat crystallization is important for the structural development of dair...
Milk fat is one of the key natural fats. It is used widely in the food industry such as in butter, c...
Triacylglycerols (TAGs) are the major component of milk fat, accounting for 97%–98% of the total lip...
Milk samples were collected in early lactation (8–14 days in milk; DIM) and late lactation (199–326 ...
African elephant milk fats from different stages of lactation are studied to investigate the link be...
Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA w...
Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA w...
Milk contains 3–6% of fat, of which the dominant component is triacylglycerol (TAG). Over 100 TAG gr...
In this study, we used MALDI-TOF-MS to profile and characterise the triacylglycerol (TAG) species of...
The aim of this study was to assess the effects of seasonal variation on the changes of the fatty ac...
Fatty acids (FA) are nonrandomly distributed within milk fat triacylglycerols (TAG). Moreover, the s...
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions duri...
Comparative characterization of milk fat, lard, and beef tallow triacylglycerols (TAG) has been achi...
The aim of this study was to assess the effect of seasonal variation on the changes of the fatty aci...
<p>In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions d...
A full comprehension of milk fat crystallization is important for the structural development of dair...
Milk fat is one of the key natural fats. It is used widely in the food industry such as in butter, c...
Triacylglycerols (TAGs) are the major component of milk fat, accounting for 97%–98% of the total lip...
Milk samples were collected in early lactation (8–14 days in milk; DIM) and late lactation (199–326 ...
African elephant milk fats from different stages of lactation are studied to investigate the link be...