Trans fatty acids in foods: mechanism of formation and metabolism

Puspitasari-Nienaber, M.L. . Fakultas Teknologi Pertanian

Trans fatty acids in foods: mechanism of formation and metabolism

1996

Puspitasari-Nienaber, M.L. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)

The purpose of this review is to summarize what is known to date about the physical and chemical characteristics of trans fatty acids, their formation in foods, their current estimates in the food supply, their metabolism and the anticipation of food industries to reduce their level in foods

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AGROVOC Keywords

acide gras alimentos analytical methods carne cooking fats corps gras fat substitutes fats fatty acids foods graisse de cuisine grasas grasas para cocinar lait leche margarina margarine meat milk nutritive value produit alimentaire sustitutos de grasas technique analytique valeur nutritive valor nutritivo viande

Bibliographic information

Published in

Buletin Teknologi dan Industri Pangan (Indonesia)

Volume 7 Issue 2

Pagination

pp. 84-94

Other Subjects

Tecnicas analiticas; Acidos grasos; Succedane de corps gras

Language

Indonesian

Note

Summary (En)

3 ill., bibliography p. 92-94

Translated Title

Asam lemak trans dalam makanan: mekanisme pembentukan dan metabolisme dalam tubuh

Type

Summary

In AGRIS since: 2000-08-15

Modification date: 2025-11-27

Format: AGRIS AP

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Trans fatty acids in foods: mechanism of formation and metabolism

1996

AGROVOC Keywords

Bibliographic information