Photo from academic.microsoft.com
The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be… Click to show full abstract
The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.
Keywords:
fats products;
products oil;
free fats;
trans free;
oil palm;
oil
Journal Title: Czech Journal of Food Sciences
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Czech Journal of Food Sciences
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!