Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria

Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria

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Bibliographic Details
Published in:European food research & technology Vol. 210; no. 4; pp. 237 - 241
Main Authors: Wagner, K.H, Auer, E, Elmadfa, I
Format: Journal Article
Language:English
Published: Heidelberg Springer 01-01-2000
Berlin
Subjects:
Biological and medical sciences
chocolate
dietary fat
duration
fast foods
fatty acids
food composition
Food industries
food processing quality
fried foods
Fundamental and applied biological sciences. Psychology
General aspects
heat treatment
Human physiology applied to population studies and life conditions. Human ecophysiology
lipid peroxidation
margarine
Medical sciences
Methods of analysis, processing and quality control, regulation, standards
Nutritional survey. Food supply and nutritional requirement
plant fats and oils
snacks
spreads
trans fatty acids
Austria
Central Europe
Europe
Lipids
Chocolate
Fat content
Foodstuff
Cis trans isomerization
Vegetal oil
NUTRITION SURVEYS
Fatty acids
Fried product
Snack(food)
Food technology
Trans stereoisomer
Spreading paste
Fast food
Oxidation
Margarine
Fatty acid methyl ester
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Description
Bibliography:http://link.springer.de/link/service/journals/00217/index.htm
ISSN:1438-2377
1438-2385
DOI:10.1007/s002179900080