Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods-Reference-Cited by-同舟云学术

Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods

Published:2021-08-04 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ozdal Tugba¹^ORCID,Yolci Omeroglu Perihan²^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Istanbul Okan University Istanbul Turkey

2. Food Engineering Department Faculty of Agriculture Bursa Uludag University Bursa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15791

Reference38 articles.

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2. An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

3. Anonymous. (2017).Türk Gıda Kodeksi Beslenme ve Sağlık Beyanları Yönetmeliği 26 Ocak 2017 tarihinde yayınlanmış 29960 sayılı.http://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1‐6.htm

4. 2012: No trans fatty acids in Spanish bakery products

5. Commission Regulation (EU)(2019).2019/649 of 24 April 2019 amending Annex III to Regulation

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