Magnetic solid phase extraction of non-ionic surfactants from water
Magnetic solid phase extraction was tested for the preconcentration of non-ionic surfactants based on oxyethylated nonylphenol, aliphatic alcohols and hydrogenated fatty acid methyl esters from water. Magnetic hydrophobic adsorbents exhibited the best extraction characteristics. Surfactants with the middle oxyethylation level were extracted efficiently while the extraction of surfactants with low and high oxyethylation levels was very low.
Abstract The objective of this study was to evaluate the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies: extrusion and lamination. The results of the study demonstrate that products have different characteristics in terms of colour and level of gelatinization, while they do not show significant differences with regard to the amount of absorbed water during the cooking stage. It was evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix–water association, a diverse level of starch gelatinization and a distinct starch–gluten interaction in the two kinds of pasteurised samples.