Trans Fats in Food
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Trans fatty acids continue to interest the edible oil industry, food processors, health professionals, and the general public. This book brings together the latest information on the effect of trans fatty acids, health and nutrition, labeling, analysis, and food products; and is a great resource for food technologists and dietitians. |
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| Released: 05/01/2007; 250 pages | |||||||||||||
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Pricing:
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Table of Contents
- Trans Fatty Acid Effects on Cardiovascular Disease: Animal and Human Studies
- Trans Fats and Cancer
- Safety and Efficacy of Conjugated Linoleic Acid
- Metabolism of Trans and Cis Fatty Acid Positional Isomers Compared to Non-Isomeric Fatty Acids
- Ruminant Trans Fatty Acids: Composition and Nutritional Characteristics
- Consumption of Trans Fatty Acids in North America
- Zero/Low Trans Margarine, Spreads and Shortening
- Labeling of Trans Fatty Acids
- Analysis and Characterization of trans Isomers by Silver-Ion HPLC
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