Analysis of Trans Fat in Edible Oils with Cooking Process-Reference-Cited by-同舟云学术

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Analysis of Trans Fat in Edible Oils with Cooking Process

Published:2015-09-30 Issue:3 Volume:31 Page:307-312
ISSN:1976-8257
Container-title:Toxicological Research
language:en
Short-container-title:Toxicological Research

Author:

Song Juhee,Park Joohyeok,Jung Jinyeong,Lee Chankyu,Gim Seo Yeoung,Ka HyeJung,Yi BoRa,Kim Mi-Ja,Kim Cho-il,Lee JaeHwan

Publisher

The Korean Society of Toxicology

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksot/JAKO201530261999104.pdf

Reference21 articles.

1. The toxicity of dietary trans fats

2. Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation

3. Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy

4. Analytical methods for determination of trans fatty acid content in food

5. Accurate determination oftransisomers in shortenings and edible oils by infrared spectrophotometry

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