Total Trans Fatty Acid Analysis in Spreadable Cheese by Capillary Zone Electrophoresis-Reference-Cited by-同舟云学术

Total Trans Fatty Acid Analysis in Spreadable Cheese by Capillary Zone Electrophoresis

Published:2010-01-12 Issue:3 Volume:58 Page:1403-1409
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Castro Patrícia Mendonça¹,Barra Marcelo Macedo²,Costa Ribeiro Mauro Carlos³,Aued-Pimentel Sabria⁴,Da Silva Simone Alves⁴,De Oliveira Marcone Augusto Leal¹

Affiliation:

1. Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Cidade Universitária CEP 36036-330, Juiz de Fora, Minas Gerais, Brazil

2. Vereda Alimentos Ltda. Guarará, Minas Gerais, Brazil

3. Universidade de São Paulo, Instituto de Química, Departamento de Química Fundamental. P.O. Box 26077, 05513-970 - Butantã, São Paulo, SP, Brazil

4. Instituto Adolfo Lutz, Divisão de Bromatologia e Química, São Paulo, São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904212m

Reference37 articles.

1. Curi, R., Pompéia, C., Miyasaka, C. K. and Procopio, J.Entendendo a Gordura − Os ácidos graxos;Manole:Sao Paulo, 2002; pp7−23.

2. Doane, C. F., Hargrove, R. C., Lawson, H. W., Matheson, K. J., Sanders, G. P. and Walter, H. E.Cheese Varieties and Descriptions;U.S. Department of Agriculture:Washington, DC, 1969; p105.

3. The negative effects of hydrogenated trans fats and what to do about them

4. Intake of ruminant trans fatty acids and risk of coronary heart disease

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