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This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.
Richard J. Hamilton, Emeritus Professor, Liverpool John Moores University, UK
Wolf Hamm, Consultant to the Oils and Fats Industry, Harpenden, UK
Richard J. Hamilton.
2 Trans fatty acids intake: epidemiology and health implications.
Geok Lin Khor and Norhaizan Mohd Esa.
3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man: metabolic and cell mechanisms.
Klaus W.J. Wahle, Marie Goua, Simona D’Urso and Steven D. Heys.
4 Analysis of trans mono- and polyunsaturated fatty acids.
Jean-Louis Sébédio and W.M. Nimal Ratnayake.
5 Controlling physical and chemical properties of fat blends through their triglyceride compositions.
Albert J. Dijkstra.
6 Trans isomer control in hydrogenation of edible oils.
Annemarie Beers, Rob Ariaansz and Douglas Okonek.
7 Fractionation and interesterification.
Wim De Greyt and Albert J. Dijkstra.
8 Food applications of trans fatty acids.
John Podmore.
9 Food products without trans fatty acids.
Pernille Gerstenberg Kirkeby
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