Quantifying the fat: Different detection methods have conflicting results
summary：Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers....
Writing in Food Chemistry, a team of Korean scientists compared three methods used to determine fat class and content in bakery products – the Folch method, the automated Soxhlet method, and the AOAC 996.06 method – finding that they measured conflicting levels of fats in the same commercial samples. ► Read the full article