The technological challenges of reducing the saturated fat content of foods
Author:
Affiliation:
1. ADM Trading (UK) Ltd. Erith UK
Publisher
Wiley
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.12452
Reference17 articles.
1. Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease
2. Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods
3. The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation?;Brouwer IA;Nutrition Bulletin,2020
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