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Trans fatty acids have been determined in fourteen bakery products using derivatisation by ester formation, gas chromatography–mass spectrometry for individual separation and identification/quantification following total fat isolation by Soxhlet extraction accelerated by focused microwave irradiation at the cartridge zone. The detection and quantification limits between 0.98 and 3.93 and 3.23–12.98μgg...
An approach for automated fast extraction of the fat content in bakery products based on focused microwave-assisted Soxhlet extraction (FMASE) and gravimetric determination is proposed. The main factors affecting the extraction efficiency namely; power of irradiation, number of cycles and irradiation time were optimized using experimental design methodology. The proposed method was applied to six...
An approach for automated fast extraction of the fat content in bakery products based on focused microwave-assisted Soxhlet extraction (FMASE) and gravimetric determination is proposed. The main factors affecting the extraction efficiency-namely, power of irradiation, number of cycles and irradiation time-were optimized using experimental design methodology. The proposed method was applied to six...
A dynamic ultrasound-assisted extraction method prior to the gravimetric determination of total fat content in bakery products is proposed. An open approach in which forward-and-back extractant steps and cycles of extract draining and filling of the sample chamber with fresh extractant was used, which provided the best results as compared with both an open system with forward-and-back of a single...
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