Technological Approaches to Minimize IndustrialTransFatty Acids in Foods-Reference-Cited by-同舟云学术

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Technological Approaches to Minimize IndustrialTransFatty Acids in Foods

Published:2013-03 Issue:3 Volume:78 Page:R377-R386
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Menaa Farid¹,Menaa Abder²,Tréton Jacques³,Menaa Bouzid¹

Affiliation:

1. Dept. of Food Sciences and Technology; Fluorotronics, Inc.; 2453 Cades Way, Bldg C; San Diego; CA; 92081; U.S.A.

2. Centre Médical des Guittières, Dept. of Clinical Nutrition; 04 rue des Guittières; Saint-Philbert de Grand Lieu; 44310; France

3. Univ. Paris V-René Descartes, UMRS INSERM U872, Centre de Recherches des Cordeliers; 15 rue de l'Ecole de Medicine; Paris; 75006; France

Publisher

Wiley

Subject

Food Science

Reference151 articles.

1. Plasma cholesteryl ester transfer activity is increased when trans-elaidic acid is substitued for cis-oleic acid in diet;Abbey;Atherosclerosis,1994

2. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil;Adhikari;J Sci Food Agric,2010

3. Isomerization during hydrogenation;Allen;J Am Oil Chem Soc,1955

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