Fatty Acid Composition of Margarines and Cooking Fats Available on the Czech Market-Reference-Cited by-同舟云学术

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Fatty Acid Composition of Margarines and Cooking Fats Available on the Czech Market

Published:2000-08 Issue:4 Volume:13 Page:337-343
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Brát Jirı́,Pokorný Jan

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Has evolution and long-term coexistence adapted us to cope with trans fatty acids?;Ackman;J. Food Lipids,1997

2. Official and Recommended Practices,1998

3. Fatty acid and other lipid data reported in nutrient data bases;Aro,1999

4. Trans fatty acids in dietary fats and oils from 14 European countries: the TRANSFAIR study;Aro;J. Food Compos. Anal.,1998

5. Quantitative and qualitative evaluation of trans fatty acids in Brazilian hydrogenated vegetable fats;Basso,1999

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1. Enhanced cold plasma hydrogenation with glycerol as hydrogen source for production of trans-fat-free margarine;Scientific Reports;2024-08-09

2. The influence of the food matrix on the content of cholesterol and oxysterols during simulated process of digestion;European Journal of Lipid Science and Technology;2024-02-21

3. Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay;LWT;2022-10

4. Margarines: Historical approach, technological aspects, nutritional profile, and global trends;Food Research International;2021-09

5. Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types;Journal of Food Processing and Preservation;2021-07-18

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