Comparative nutritional quality of palmstearin-liquid oil blends and hydrogenated fat (vanaspati)-Reference-Cited by-同舟云学术

Comparative nutritional quality of palmstearin-liquid oil blends and hydrogenated fat (vanaspati)

Published:1996-05 Issue:5 Volume:73 Page:617-622
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Ray S.¹,Bhattacharyya D. K.¹

Affiliation:

1. Department of Chemical Technology, Calcutta University; University Colleges of Science and Technology; 92, Acharya Prafulla Chandra Road Calcutta 700 009 India

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference29 articles.

1. Effect of Dietary Trans Fatty Acids on High Density and Low Density Lipoprotein Cholesterol Levels in Health Subjects;Mensink;N. Engl. J. Med.,1990

2. Hydrogenation Alternatives: Effects of Trans Fatty Acids and Stearic Acid Versus Linoleic Acid on Serum Lipids and Lipoproteins in Humans;Zock;J. Lipid Res.,1992

3. In-take of Trans Fatty Acids and Risk of Coronary Heart Disease Among Women;Willett;The Lancet,1993

4. Trans Free Vanaspati from Palmstearin and Vegetable Oils by Interesterification Process;Majumdar;Oleagineux,1986

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