James Giese

New technique analyzes fat structure in foods
A new analytical technique has been developed at the U.S. Dept. of Agriculture’s Agricultural Research Service. The technique is designed to simplify the complex, time-consuming task of predicting how certain fats will change during processing and storage. The technique may help product developers in formulating improved margarines, shortenings, and cooking oils with improved taste and a longer shelflife.

LABORATORYSince triglycerides play a key role in flavor …

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