Log in

Relevant bibliographies by topics / Trans fatty acids / Journal articles

To see the other types of publications on this topic, follow the link: Trans fatty acids.

Journal articles on the topic 'Trans fatty acids'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Trans fatty acids.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Azzoug, Saïd, and Djamila MESKINE. "Trans-fatty acids." Batna Journal of Medical Sciences (BJMS) 6, no. 1 (2019): 15–17. http://dx.doi.org/10.48087/bjmsra.2019.6105.

Full text

Abstract:

Les études ont montré que la consommation des acides gras trans provenant de l’hydrogénation industrielle partielle des huiles végétales était néfaste pour la santé en augmentant notamment le risque cardiométabolique ; leur consommation devrait donc être limitée voir interdite comme le suggèrent certaines recommandations. Mais d’un autre côté, certains acides gras trans naturels issus des ruminants pourraient être bénéfiques pour la santé et leur consommation ne devrait de ce fait pas être restreinte. L’effet des acides gras trans devrait donc être nuancé en fonction de leur origine naturelle

APA, Harvard, Vancouver, ISO, and other styles

2

Schenker, Sarah. "Trans fatty acids." Nutrition Bulletin 24, no. 2 (1999): 92–97. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00887.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Doyle, Ellin. "Trans Fatty Acids." Journal of Chemical Education 74, no. 9 (1997): 1030. http://dx.doi.org/10.1021/ed074p1030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Robinson, Lindsay. "Trans Fatty Acids." Trends in Food Science & Technology 20, no. 3-4 (2009): 182. http://dx.doi.org/10.1016/j.tifs.2009.01.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Ahmadi, Latifeh. "Trans fatty acids." Trends in Food Science & Technology 21, no. 1 (2010): 53. http://dx.doi.org/10.1016/j.tifs.2009.10.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Berdanier, Carolyn D. "Trans-Fatty Acids." Nutrition Today 46, no. 6 (2011): 286–92. http://dx.doi.org/10.1097/nt.0b013e3182394776.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Oteng, Antwi-Boasiako, and Sander Kersten. "Mechanisms of Action of trans Fatty Acids." Advances in Nutrition 11, no. 3 (2019): 697–708. http://dx.doi.org/10.1093/advances/nmz125.

Full text

Abstract:

ABSTRACT Human studies have established a positive association between the intake of industrial trans fatty acids and the development of cardiovascular diseases, leading several countries to enact laws that restrict the presence of industrial trans fatty acids in food products. However, trans fatty acids cannot be completely eliminated from the human diet since they are also naturally present in meat and dairy products of ruminant animals. Moreover, bans on industrial trans fatty acids have not yet been instituted in all countries. The epidemiological evidence against trans fatty acids by far

APA, Harvard, Vancouver, ISO, and other styles

8

Katan, MartijnB. "Exit trans fatty acids." Lancet 346, no. 8985 (1995): 1245–46. http://dx.doi.org/10.1016/s0140-6736(95)91858-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Guillocheau, Etienne, Philippe Legrand, and Vincent Rioux. "Benefits of natural dietary trans fatty acids towards inflammation, obesity and type 2 diabetes: defining the n-7 trans fatty acid family." OCL 26 (2019): 46. http://dx.doi.org/10.1051/ocl/2019047.

Full text

Abstract:

Natural trans fatty acids are trans fatty acids that naturally occur in ruminant-derived foods: milk (derived from cow, ewe, goat), dairy products (yoghurt, cheese) and ruminant meat (beef, lamb). Because natural trans fatty acids are part of the trans fatty acid family, they have been compared for decades to their industrial counterparts on a cardiovascular outcome’s basis. At current dietary intakes, it is now well recognized that natural trans fatty acids are neutral towards cardiovascular health. Still, the negative connotation remains. It is usually taken for granted in the scientific com

APA, Harvard, Vancouver, ISO, and other styles

10

Chirlici, Alexei, Grigore Friptuleac, Serghei Cebanu, Vladislav Rubanovici, Constantin Rîmiș, and Daniela Demișcan. "TRANS FATTY ACIDS AND NON-TRANSMISSIBLE DISEASES." Arta Medica 77, no. 4 (2020): 84–88. https://doi.org/10.5281/zenodo.4174672.

Full text

Abstract:

<strong>Objectives.</strong> Solid fats, obtained industrially through the process of hydrogenation of vegetable oils, have found a very wide use in the food field. At the same time, they have a high content of trans fatty acids, these being also known as "trans fats". Recent researches have revealed the adverse effects of trans fatty acids on health. The high content of trans fatty acids contributes, in particular, to the emergence of non-communicable diseases. That is why it was conducted a bibliographic study, in order to elucidate the various harmful effects of trans fatty acids

APA, Harvard, Vancouver, ISO, and other styles

11

Härtig, Claus, Norbert Loffhagen, and Hauke Harms. "Formation of trans Fatty Acids Is Not Involved in Growth-Linked Membrane Adaptation of Pseudomonas putida." Applied and Environmental Microbiology 71, no. 4 (2005): 1915–22. http://dx.doi.org/10.1128/aem.71.4.1915-1922.2005.

Full text

Abstract:

ABSTRACT Fatty acid compositions in growing and resting cells of several strains of Pseudomonas putida (P8, NCTC 10936, and KT 2440) were studied, with a focus on alterations of the saturation degree, cis-trans isomerization, and cyclopropane formation. The fatty acid compositions of the strains were very similar under comparable growth conditions, but surprisingly, and contrary to earlier reports, trans fatty acids were not found in either exponentially growing cells or stationary-phase cells. During the transition from growth to the starvation state, cyclopropane fatty acids were preferentia

APA, Harvard, Vancouver, ISO, and other styles

12

Vetica, Fabrizio, Anna Sansone, Carla Ferreri, and Chryssostomos Chatgilialoglu. "A convenient route to mono-trans polyunsaturated free fatty acids." Journal of Chemical Research 46, no. 2 (2022): 174751982210909. http://dx.doi.org/10.1177/17475198221090908.

Full text

Abstract:

Trans unsaturated fatty acids in humans may be originated both from dietary supplementation and from an endogenous free-radical-catalyzed cis−trans isomerization of fatty acid residues in naturally occurring cis lipids. The latter process affords geometrical isomers and the polyunsaturated fatty acid mono-trans isomers were demonstrated to be connected with stress conditions in living organisms. Synthesis of mono-trans polyunsaturated fatty acid is useful for analytical and biological research, and in this case, the availability of free fatty acids is needed as well as the possibility of mg sc

APA, Harvard, Vancouver, ISO, and other styles

13

Sofi, Francesco, Daniele Rapini, Giulia Innocenti, Rosanna Abbate, Gian Franco Gensini, and Alessandro Casini. "Dietary intake of trans fatty acids as a cardiovascular risk factor in a population of Italian teenagers." Cardiology in the Young 19, no. 6 (2009): 589–93. http://dx.doi.org/10.1017/s104795110999120x.

Full text

Abstract:

AbstractTrans fatty acids are unsaturated fatty acids produced by the partial hydrogenation of polyunsaturated oils. Over the last few years, an increasing interest on these fatty acids has been shown because of their role in the pathogenesis of cardiovascular diseases. To date, major scientific associations strongly recommend consuming a low intake of trans fatty acids for the prevention of cardiovascular diseases, but data on the consumption of these fatty acids in the general population are still lacking. We conducted this observational study on a population of Italian teenagers in order to

APA, Harvard, Vancouver, ISO, and other styles

14

Serikov, Maksat, Meruyet Nurgaliyeva, Karima Myrzabek, Maxat Toishimanov, and Farida Baktybayeva. "Defining the Composition of Fat Phase in Foods." Food Processing: Techniques and Technology 52, no. 4 (2022): 685–93. http://dx.doi.org/10.21603/2074-9414-2022-4-2398.

Full text

Abstract:

Trans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers. This study used the method of instrumental analysis to determine the fatty-acid profile and the content of trans-fatty acids in margarine. The research involved ten commercial samples of margarine. The fatty acid composition was studied by gas chromatography and mass spectrometry. The calibration graphs were based on standard mixes of methyl esters of individual fa

APA, Harvard, Vancouver, ISO, and other styles

15

Dugan, Michael, Noelia Aldai, Jennifer Aalhus, David Rolland, and John Kramer. "Review:Trans-forming beef to provide healthier fatty acid profiles." Canadian Journal of Animal Science 91, no. 4 (2011): 545–56. http://dx.doi.org/10.4141/cjas2011-044.

Full text

Abstract:

Dugan, M. E. R., Aldai, N., Aalhus, J. L., Rolland, D. C. and Kramer, J. K. G. 2011. Review: Trans- forming beef to provide healthier fatty acid profiles. Can. J. Anim. Sci. 91: 545–556.Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for

APA, Harvard, Vancouver, ISO, and other styles

16

Stepanov, Aleksey, Ol'ga Bykova, and Ol'ga Kostyunina. "FATTY ACID COMPOSITION OF BLACK-MOTTLED BREED COWS MILK OF THE URAL REGION." Bulletin of KSAU, no. 12 (January 27, 2025): 181–88. https://doi.org/10.36718/1819-4036-2022-12-181-188.

Full text

Abstract:

The purpose of research is to study the content of fatty acids, trans-isomers of unsaturated fatty acids in cow's milk. Tasks: to establish the concentration of saturated and unsaturated fatty acids (%, g/100) in cows' milk, to determine the quantitative content of trans-fatty acids in the composition of milk fat (%, g/100), to identify the daily dynamics of the fatty acid composition of milk. The studies were carried out in JSC Kamenskoye of the Sverdlovsk Region on breeding cows from the first to the third lactation. The studied indicators: the amount of saturated, monounsaturated, polyunsat

APA, Harvard, Vancouver, ISO, and other styles

17

Aisungurov, Nokha Dz, Larisa Kh A. Saipova, and Madina A. Khadzhieva. "FORMATION OF TRANS FATTY ACIDS IN TRADITIONAL SMOKED FISH: ECONOMIC AND ENVIRONMENTAL WAYS OF THEIR PRODUCTION." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 9/14, no. 150 (2024): 4–9. https://doi.org/10.36871/ek.up.p.r.2024.09.14.001.

Full text

Abstract:

Traditional smoked fish is often processed by frying, which is one of the ways trans fatty acids are formed. Method. This article describes the dangers of trans fatty acids, discusses the effect of the traditional process of frying smoked fish on the formation of trans fatty acids, as well as appropriate measures to control the formation of trans fatty acids in the process of frying smoked fish. Conclusion. New green production technology. This technology can replace the traditional frying process and ensure industrial and safe food production.

APA, Harvard, Vancouver, ISO, and other styles

18

Ip, Clement, and James R. Marshall. "Trans Fatty Acids and Cancer." Nutrition Reviews 54, no. 5 (2009): 138–45. http://dx.doi.org/10.1111/j.1753-4887.1996.tb03916.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Rudkowska, Iwona. "Talking about trans fatty acids." Maturitas 84 (February 2016): 1–2. http://dx.doi.org/10.1016/j.maturitas.2015.10.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Hegsted, D. M. "Labeling of trans fatty acids." Journal of the American College of Nutrition 16, no. 1 (1997): 98–100. http://dx.doi.org/10.1080/07315724.1997.10718657.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Katan, M. B., R. P. Mensink, A. van Tol, and P. L. Zock. "Trans fatty acids and lipoproteins." Atherosclerosis 109, no. 1-2 (1994): 87. http://dx.doi.org/10.1016/0021-9150(94)93363-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Pedersen, Jan I. "More on trans fatty acids." British Journal of Nutrition 85, no. 3 (2001): 249–50. http://dx.doi.org/10.1079/bjn2000286.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Holley, Kathy M., and Paul S. Phillips. "Trans‐fatty acids: an introduction." Nutrition & Food Science 95, no. 2 (1995): 31–33. http://dx.doi.org/10.1108/00346659510078286.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Jones, Dennis, LewisH Kuller, and Peter Marckmann. "Trans fatty acids and dieting." Lancet 341, no. 8852 (1993): 1093–94. http://dx.doi.org/10.1016/0140-6736(93)92451-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Kohn, Andrew, and Barbara Mitchell. "Analysis of trans fatty acids." Lipid Technology 18, no. 12 (2006): 279–82. http://dx.doi.org/10.1002/lite.200690004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Baylin, Ana. "Secular trends in trans fatty acids: decreased trans fatty acids in the food supply are reflected in decreased trans fatty acids in plasma." American Journal of Clinical Nutrition 97, no. 4 (2013): 665–66. http://dx.doi.org/10.3945/ajcn.113.058321.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Chen, Z. Y., W. M. N. Ratnayake, L. Fortier, R. Ross, and S. C. Cunnane. "Similar distribution of trans fatty acid isomers in partially hydrogenated vegetable oils and adipose tissue of Canadians." Canadian Journal of Physiology and Pharmacology 73, no. 6 (1995): 718–23. http://dx.doi.org/10.1139/y95-093.

Full text

Abstract:

The objective of this study was to evaluate the composition of trans fatty acids in the subcutaneous fat of Canadians relative to the composition of dietary sources of trans fatty acids. The fatty acid composition, total trans fatty acid content, and the geometric and positional isomer distribution of unsaturated fatty acids of subcutaneous adipose tissue of Canadians were determined using a combination of capillary gas–liquid chromatography and silver nitrate thin-layer chromatography. The mean total trans fatty acid content was 6.80% at the abdominal site and 5.80% at the lateral thigh site.

APA, Harvard, Vancouver, ISO, and other styles

28

Paszczyk, Beata, Magdalena Polak-Śliwińska, and Joanna Łuczyńska. "Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products." International Journal of Environmental Research and Public Health 17, no. 1 (2019): 71. http://dx.doi.org/10.3390/ijerph17010071.

Full text

Abstract:

The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and va

APA, Harvard, Vancouver, ISO, and other styles

29

Dunshea, F. R., G. P. Walker, E. Ostrowska, and P. T. Doyle. "Seasonal variation in the concentrations of conjugated linoleic and trans fatty acids in milk fat from commercial dairy farms is associated with pasture and grazing management and supplementary feeding practices." Australian Journal of Experimental Agriculture 48, no. 8 (2008): 1062. http://dx.doi.org/10.1071/ea07286.

Full text

Abstract:

A study of irrigated pasture-based dairy farms that used split calving (autumn and spring) was undertaken in northern Victoria, Australia, to examine associations between nutrition, time of year and season of calving on the concentrations of isomers of trans 18 : 1 fatty acids and conjugated linoleic acids (CLA) in milk fat. Factors associated with time of year explained most of the variation, with the highest concentrations observed in spring and summer when pasture intake by herds was high. However, there was substantial variation observed between herds and time of year. The mean total CLA c

APA, Harvard, Vancouver, ISO, and other styles

30

Stepanov, Aleksey, Ol'ga Bykova, O. Kostyunina, and S. D. Pil'nikova. "Determination of the relationship between SNP genotypes and the content of fatty acids of various spatial configurations in cow milk." Agrarian Bulletin of the 24, no. 01 (2024): 108–18. http://dx.doi.org/10.32417/1997-4868-2024-24-01-108-118.

Full text

Abstract:

Abstract. Milk fat is the third main source of lipids for human nutrition. Fatty acids in milk fat have a heterogeneous composition due to differences in chain length, degree of saturation, etc. It has been scientifically proven that long-term consumption of trans-fatty acids causes various diseases of the human body; according to WHO recommendations, their maximum consumption should not exceed 1 % of total energy. A comprehensive study of the composition of fatty acids in cattle milk gives scientists the opportunity to use this trait in breeding work by selecting genotypes with a low content

APA, Harvard, Vancouver, ISO, and other styles

31

Bolton-Smith, C., M. Woodward, S. Fenton, M. K. McCluskey, and The Late C. A. Brown. "Trans fatty acids in the Scottish diet." British Journal of Nutrition 74, no. 5 (1995): 661–70. http://dx.doi.org/10.1079/bjn19950169.

Full text

Abstract:

Trans fatty acids produced during hardening of oils have been associated with higher cholesterol levels and increased risk of heart disease. The potential risk from trans fatty acids may be greater in populations with relatively low intakes of essential fatty acids such as the Scots, who also have a high prevalence of heart disease. Means and ranges of trans fatty acid intakes are reported here for a Scottish population. A semi-quantitative food-frequency questionnaire was used to survey the diet of 10359 Scottish men and women aged 40–59 years in 1984–6 as part of the baseline Scottish Heart

APA, Harvard, Vancouver, ISO, and other styles

32

Robinson, Lisa J., Janelle Zacherl, Harry C. Blair, and Stephanie J. Mihalik. "The Trans-Fatty Acid, Elaidic Acid, Inhibits Macrophage Fatty Acid Catabolism and Stimulates Expression of Inflammatory Mediators." Blood 120, no. 21 (2012): 3277. http://dx.doi.org/10.1182/blood.v120.21.3277.3277.

Full text

Abstract:

Abstract Abstract 3277 In recent decades, addition to the diet of synthetically hydrogenated vegetable oils has markedly increased human consumption of trans fatty acids. Epidemiological studies have linked this change in diet to current high rates of atherosclerotic cardiovascular disease. Despite recognition of this important connection, the basic mechanisms by which trans fatty acids contribute to the pathogenesis of atherosclerosis are still not well understood. In the present studies we examined the effects of trans fatty acids on macrophage functions and their possible role in the pathog

APA, Harvard, Vancouver, ISO, and other styles

33

McKain, Nest, Kevin J. Shingfield, and R. John Wallace. "Metabolism of conjugated linoleic acids and 18 : 1 fatty acids by ruminal bacteria: products and mechanisms." Microbiology 156, no. 2 (2010): 579–88. http://dx.doi.org/10.1099/mic.0.036442-0.

Full text

Abstract:

Cultures of ruminal bacteria known to metabolize unsaturated fatty acids were grown in medium containing 50 μg ml−1 of geometric and positional isomers of conjugated linoleic acid (CLA) or 18 : 1 fatty acids and 37.4 % deuterium oxide to investigate the mechanisms responsible for fatty acid metabolism. Butyrivibrio fibrisolvens JW11 converted cis-9,trans-11-18 : 2 and trans-9,trans-11-18 : 2 to trans-11-18 : 1 as the main product, labelled at C-9, and metabolized trans-10,cis-12-18 : 2 to trans-10-18 : 1, labelled at C-13, and smaller amounts of trans-12-18 : 1 and cis-12-18 : 1. Butyrivibrio

APA, Harvard, Vancouver, ISO, and other styles

34

Cihelková, K., M. Zárubová, I. Hrádková, V. Filip, and J. Šmidrkal. "Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S13—S16. http://dx.doi.org/10.17221/918-cjfs.

Full text

Abstract:

Heat induced <I>cis-trans</I> isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of <I>trans</I> fatty acids increased with time and with temperature and a rate of <I>cis-trans</I> isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly

APA, Harvard, Vancouver, ISO, and other styles

35

Dias, Flávia da Silva Lima, Mário Ferreira Lima, Patricia Coelho de Velasco, Rosana Salles-Costa, Fátima Lúcia de Carvalho Sardinha, and Maria das Graças Tavares do Carmo. "Were policies in Brazil effective to reducing trans fat from industrial origin in foods?" Revista de Saúde Pública 52 (April 3, 2018): 34. http://dx.doi.org/10.11606/s1518-8787.2018052000292.

Full text

Abstract:

OBJECTIVE: To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS: Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty

APA, Harvard, Vancouver, ISO, and other styles

36

Guckert, James B., David B. Ringelberg, and David C. White. "Biosynthesis of trans fatty acids from acetate in the bacterium Pseudomonas atlantica." Canadian Journal of Microbiology 33, no. 9 (1987): 748–54. http://dx.doi.org/10.1139/m87-129.

Full text

Abstract:

The cis configuration in fatty acids is the only known product of bacterial biosynthetic pathways of monounsaturated membrane fatty acids. The trans configuration is considered "nonphysiologic" or "unnatural." This research shows that in vivo synthesis of trans-monounsaturated membrane fatty acids from acetate occurs in the bacterium Pseudomonas atlantica. The saturated, trans, and cis phospholipid fatty acids (PLFA) of P. atlantica grown in the presence of [14C]acetate were physically separated as the corresponding fatty acid methyl esters (FAME) and the presence of trans FAME was verified by

APA, Harvard, Vancouver, ISO, and other styles

37

ABDUL RAHEEM, RAHEEMA ABDUL RAHEEM, AISHATH NAILA, AISHATH SHAHEEN ISMAIL, and KAMAL KASTURI. "Assessment of trans-fats in the Maldivian diet." Maldives National Journal of Research 10, no. 2 (2022): 30–44. http://dx.doi.org/10.62338/82cv7h26.

Full text

Abstract:

Consumption of trans-fatty acids (TFA), which are unsaturated fatty acids, are associated with increased risk of non-communicable diseases. The aim of this study was to assess the trans-fat content in foods consumed by the Maldivian population and their frequency of consumption of fatty foods likely to contain TFA. The methodology consists of a cross-sectional survey of 600 participants. A screening questionnaire was used to measure/assess the frequency of consumptions of foods containing trans-fats. The results showed that the frequency of consumption of foods containing trans-fats/trans-fatt

APA, Harvard, Vancouver, ISO, and other styles

38

Çakmak, Y. S., G. Ö. Güler, and A. Aktümsek. "Trans fatty acid contents in chocolates and chocolate wafers in Turkey." Czech Journal of Food Sciences 28, No. 3 (2010): 177–84. http://dx.doi.org/10.17221/48/2009-cjfs.

Full text

Abstract:

Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally,

APA, Harvard, Vancouver, ISO, and other styles

39

Kravchuk, O. P., G. M. Balan, A. V. Koval, T. V. Adamchuk, T. V. Yevtushenko, and M. V. Hreben. "Current status of legislative regulation of the content of trans-isomers of fatty acids in food products in Ukraine and worldwide (review)." One Health and Nutrition Problems of Ukraine 60, no. 1 (2024): 23–36. http://dx.doi.org/10.33273/2663-9726-2024-60-1-23-36.

Full text

Abstract:

Abstract. The influence of fats and oils on human health is in constant attention of leading experts in the field of public health, of both national and international institutions. This is especially true concerning industrially obtained trans fats and their regulation. Currently, in Ukraine, the requirements for the content of trans fatty acids in food products are regulated by documents of two levels. Firstly, the requirements for the content of trans fatty acids in certain types of oil and fat products are set out in the national standards (DSTU), which are do not cover the entire range of

APA, Harvard, Vancouver, ISO, and other styles

40

Auhadieva, El'vira, Rustem Daukaev, Tat'yana Larionova, Dmitriy Musabirov, Evgeniya Zelenkovskaya, and Guzel' Allayarova. "TRANSFATTY ACIDS PROFILE IN FOOD SAMPLES." Bulletin of KSAU, no. 3 (March 5, 2024): 179–85. http://dx.doi.org/10.36718/1819-4036-2024-3-179-185.

Full text

Abstract:

The purpose of the study is to monitor the content of trans isomers of fatty acids in fat-containing foods. Objectives: to determine the fatty acid composition of the fat phase of food products of various categories; to calculate the content of trans isomers of fatty acids; to give a comparative description of food products based on trans fat content; to give recommendations for reducing the load of trans fats on the human body. The study was carried out in the chemical-analytical department of the Ufa Research Institute of Occupational Medicine and Human Ecology. The objects of research are f

APA, Harvard, Vancouver, ISO, and other styles

41

Balakrishnan, Indu, Athira K J, and Aswathy S. "Consequential Effect of Intake of Fatty Acid through Milk and Butterfat (Ghee)." Journal of Advances in Food Science & Technology 11, no. 3 (2024): 27–35. http://dx.doi.org/10.56557/jafsat/2024/v11i38776.

Full text

Abstract:

Milk fat is observed to have high nutritional properties and other health benefits. The fat in milk is the most complicated natural fat since it comprises over 400 distinct fatty acids. The saturated fatty acids present in milk account for approximately 70% by weight (5). The most important fatty acid from a quantitative viewpoint is palmitic acid (16:0), which accounts for approximately 30% by weight of the total fatty acids. Myristic acid (14:0) and stearic acid (18:0) make up 11 and 12% by weight, respectively. Oleic acid is the major unsaturated fatty acid present in milk. The fatty acid c

APA, Harvard, Vancouver, ISO, and other styles

42

Nagata, Junichi. "Current topic on trans fatty acids." Journal for the Integrated Study of Dietary Habits 18, no. 3 (2007): 211–15. http://dx.doi.org/10.2740/jisdh.18.211.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

ŻBIKOWSKA, ANNA, SYLWIA ONACIK-GÜR, MALGORZATA KOWALSKA, and JAROSLAWA RUTKOWSKA. "trans Fatty Acids in Polish Pastry." Journal of Food Protection 82, no. 6 (2019): 1028–33. http://dx.doi.org/10.4315/0362-028x.jfp-18-497.

Full text

Abstract:

ABSTRACT Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to provide data on TFA content in pastry products commercialized in the Polish market. Products made using hydrogenated fats (as declared by manufacturers) were tested. Samples were acquired between April 2017 and July 2017. Extraction of fat from all pastries was carried out by the method of Folch et al. The fatty acid (FA) composition, especially TFA content in extracted fats, was determined by gas ch

APA, Harvard, Vancouver, ISO, and other styles

44

Mozaffarian, Dariush, Martijn B. Katan, Alberto Ascherio, Meir J. Stampfer, and Walter C. Willett. "Trans Fatty Acids and Cardiovascular Disease." New England Journal of Medicine 354, no. 15 (2006): 1601–13. http://dx.doi.org/10.1056/nejmra054035.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Hamilton, Rozi. "Trans-fatty acids: The hidden fat." British Journal of Cardiac Nursing 2, no. 3 (2007): 121–30. http://dx.doi.org/10.12968/bjca.2007.2.3.23062.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Miskelly, Shalini. "A Review of “Trans Fatty Acids”." Journal of Agricultural & Food Information 10, no. 3 (2009): 269. http://dx.doi.org/10.1080/10496500903018652.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Becker, Wulf. "trans Fatty acids and fetal growth." American Journal of Clinical Nutrition 95, no. 4 (2012): 984–85. http://dx.doi.org/10.3945/ajcn.111.031898.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Slattery, Martha L., Joan Benson, Khe-Ni Ma, Donna Schaffer, and John D. Potter. "Trans-Fatty Acids and Colon Cancer." Nutrition and Cancer 39, no. 2 (2001): 170–75. http://dx.doi.org/10.1207/s15327914nc392_2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Katan, Martijn B. "Trans Fatty Acids and Plasma Lipoproteins." Nutrition Reviews 58, no. 6 (2009): 188–91. http://dx.doi.org/10.1111/j.1753-4887.2000.tb01860.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Ascherio, A., and W. C. Willett. "Health effects of trans fatty acids." American Journal of Clinical Nutrition 66, no. 4 (1997): 1006S—1010S. http://dx.doi.org/10.1093/ajcn/66.4.1006s.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!