Partially Hydrogenated Fats in the US Diet and Their Role in Disease

Autor:	Vijaya Juturu, James J. Gormley
Rok vydání:	2010
Předmět:	Partial hydrogenation Chronic disease Chemistry Human exposure Oxidation stability Food science Flavor Food labeling
Zdroj:	Modern Dietary Fat Intakes in Disease Promotion ISBN: 9781603275705
Popis:	• To formulators, hydrogenated vegetable oils provide distinctive flavor, crispness, creaminess, plasticity, and oxidation stability. Refinement of the industrial technology of partial hydrogenation and appropriate food labeling may lead to a considerable decrease of human exposure to trans-fatty acids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b14938e903af9d2d540ace372f84dc86 https://doi.org/10.1007/978-1-60327-571-2_5 Zobrazit plný text záznamu