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2. Caponio F., Gomes T., Pasqualone A., Summo C. (2007). Use of the high performance sizeexclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidativedegradation of the lipid fraction of biscuits. Food Chem. 102, 232-236.High performance size exclusion chromatography analysis (HPSEC) of polar compounds extracted from the lipidfraction of biscuits was able to separate and quantify the different classes of substances formed by to both oxidation(triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) of triglycerides, providinga reliable measure of the quality of edible fats. Mean values in 42 samples were 0.61%, 0.89%, and 4.69% fortriglyceride oligopolymers, oxidized triglycerides, and diglycerides, respectively. These results indicated a considerablyhigh extent of hydrolytic and oxidative degradation of the biscuits’ lipid fraction.3. Caponio F., Summo C., Clodoveo M.L., Pasqualone A. (2008). Evaluation of the nutritionalquality of the lipid fraction of gluten-free biscuits. Eur. Food Res. Techol. 227, 135-139.An experimental investigation has been carried out with the aim of evaluating the quality of the lipid fraction ofgluten-free biscuits. The obtained results showed that the fatty fraction of gluten-free biscuits, present in meanamounts of 15%, shows a low quality level from the nutritional point of view, as indicated by the high contentsof triacylglycerol oligopolymers (mean value 0.46%) and oxidized triacylglycerols (mean value 0.80%), as wellas, in some cases, high levels of oleic acid trans isomers (reaching the value of 9.39%). All these substances havea negative effect on health and this should be seriously taken in account because the limited choice of food productsin the diet of celiacs induces a high consume of packaged gluten-free products, such as snacks and biscuits.4. Caponio F., Summo C., Pasqualone A., Bilancia M.T. (2008). Effect of kneading and bakingon the degradation of the lipid fraction of biscuits. J. Cereal Sci. 48, 407-412.An experimental investigation was carried out with the aim of evaluating the effect of kneading and baking onthe degradation of the lipid fraction of biscuits. For this purpose, the raw materials, the dough, and the endproductssampled during processing at a biscuit-making industrial plant were analysed. The results showed thatthe kneading stage caused a significant decrease in content of polyunsaturated fatty acids and a concomitant significantincrease of triacylglycerol oligopolymers and oxidised triacylglycerols that are indexes of oxidative degradation.The subsequent baking step caused the degradation of part of the oxidised compounds to volatile substances,as confirmed by the determination of the p-anisidine value. On the whole, the biscuit-making process,although determining a significant increase of triacylglycerol oligopolymers, has only a small impact on the oxidationlevel of raw materials.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it3