Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products
Fats and oils are taken into account as good sources of nutrients with high caloric value. However, the processing of fats and oil-based foods with heat treatment is capable of converting unsaturated fatty acids (USFAs) into trans-fatty acids (TFAs). Some issues were raised by health professionals r...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002671 |
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