trans unsaturated fatty acids
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2017 ◽  
Vol 68 (9) ◽  
pp. 2002-2005
Author(s):  
Mihaela Tociu ◽  
Maria Cristina Todasca ◽  
Michaela Dina Stanescu

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.


2016 ◽  
Vol 35 ◽  
pp. 105-113 ◽  
Author(s):  
Zaigao Tan ◽  
Jong Moon Yoon ◽  
David R. Nielsen ◽  
Jacqueline V. Shanks ◽  
Laura R. Jarboe

Nutrition ◽  
2013 ◽  
Vol 29 (4) ◽  
pp. 641-645 ◽  
Author(s):  
Rafael Monge-Rojas ◽  
M. Catalina Aragón ◽  
Anne Chinnock ◽  
Hannia Campos ◽  
Uriyoán Colón-Ramos

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