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Trans Fatty Acids in Food and Their Influence on Human Health [PDF]
Food Technology and Biotechnology, 2010 Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease.
Sebastjan Filip +3 more
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Research of chemical transformations in the technology of hydrogenation of vegetable oils [PDF]
E3S Web of Conferences, 2023 Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established.
Majidova Nargiza
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Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems
Antioxidants, 2022 Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics.
Thanh Phuong Vu +5 more
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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Eliminating artificial trans fatty acids in Argentina: estimated effects on the burden of coronary heart disease and costs [PDF]
, 2015 Objective: To estimate the impact of Argentine policies to reduce trans fatty acids (TFA) on coronary heart disease (CHD), disability-adjusted life years (DALYs) and associated health-care costs.
Augustovski, Federico Ariel +8 more
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Chemical and Pharmaceutical Bulletin, 1965 Substrates containing electronegative groups have a strong trend to reduce hydrogenation activity of catalysts owing to self-poisoning, and fat hydrogenation is not exceptional. Paid due cautions on self-poisoning zero order with respect to substrates is readily confirmed.
R, Miyake, Y, Shimamura, H, Yajima
openaire +3 more sources
Zhongguo youzhi, 2023 旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征，并结合相对气味活度值（ROAV）及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富，共鉴定出13个关键风味化合物，主要为内酯类、醛类化合物，椰子香和奶油香风味浓郁；黄油共鉴定出8个关键风味化合物，主要为内酯类、酮类和醛类化合物，具有果香 ...
杨羽婧1，俞乐2，金俊1，邢志强2，赵晨伟1， 张建文2，金青哲1，柳新荣2，王兴国1 YANG Yujing1, YU Le2, JIN Jun1, XING Zhiqiang2, ZHAO Chenwei1, ZHANG Jianwen2, JIN Qingzhe1, LIU Xinrong2, WANG Xingguo1
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Trans fatty acid isomers from hydrogenated fats: The controversy about health implications
Grasas y Aceites, 1995 Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from ...
Alfonso Valenzuela +2 more
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Fat blends on the base of structural triglycerides
Czech Journal of Food Sciences, 2004 Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed ...
V. Filip +3 more
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Italian Journal of Animal Science, 2010 A study was carried out on beef cattle to compare three different by-pass lipids administration in relation to their intake, performance, bunk behaviour and rumen fermentation characteristics. Ninety-six Charolaise males were subdivided into three groups.
Carlo A. Sgoifo Rossi +2 more
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