Characterization of Vanaspati Fat Produced in Iran

Author:

Farmani Jamshid,Gholitabar Ahdiyeh

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Sserunjogi ML, Abrahamsen RK, Narvhus J (1998) Review paper: current knowledge of ghee and related products. Int Dairy J 8:677–688

2. Farmani J, Hamedi M, Safari M, Madadlou A (2007) trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils. Food Chem 102:827–833

3. Gunstone FD (2008) Food Applications of Lipids. In: Akoh CC, Min DB (eds) Food lipids: chemistry, nutrition, and biotechnology. CRC Press, Boca Raton, pp 683–706

4. Bahrami G, Mirzaei S, Kiani A, Atefi G (2003) fatty acid profile and content of trans isomers in (solid) hydrogenated oils available in Iran market (Winter 2003). Behbood 7:1–10 in Persian

5. Brouwer IA, Wanders AJ, Katan MB (2013) trans fatty acids and cardiovascular health: research completed? Eur J Clin Nutr 67:541–547

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