Milena Povolo

TL;DR: This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat.

TL;DR: In this article, a dynamic headspace capillary gas chromatography coupled with multivariate statistical techniques was applied to distinguish milks subjected to different heat treatments (pasteurization, direct ultrahigh-temperature method, and in-bottle sterilization).

TL;DR: Investigation of the ability of solid phase microextraction (SPME), a more rapid and less expensive technique, to discriminate drinking milk subjected to different heat treatments and produced at different factories showed comparable repeatability, although with different performances for the yield of extraction.

TL;DR: In this article, the authors characterized the composition and the oxidative stability of lipids from Pecorino cheese enriched with conjugated linoleic acid (CLA), obtained by supplementing the diet of dairy ewes with extruded linseed.

TL;DR: The volatile fraction of butter stored at three different temperatures was investigated to monitor quality during commercial shelf-life (90 days), and two different extraction techniques were compared: dynamic headspace (purge-and-trap), and static head space (solid-phase microextraction, SPME).