کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1218925 | 967631 | 2006 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Some properties of margarines and shortenings marketed in Turkey
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Fifteen margarines and 10 shortenings marketed in Turkey were analyzed for their fatty acid composition including trans fatty acids (TFA), solid fat content (SFC), and slip melting point (SMP). Margarines and shortenings are major sources TFA in the diet. All margarines and shortenings were high in palmitic acid. Seven margarine samples had low TFA contents (range 0.4–8.5%). TFA content of margarines and shortenings were within the range of 0.4–39.4% and 2.0–16.5%, respectively. TFA content of the samples affect both SFC and SMP. Compared to the American margarines and shortenings, Turkish samples have higher SFC (except sample M10).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 19, Issue 1, February 2006, Pages 55–58
Journal: Journal of Food Composition and Analysis - Volume 19, Issue 1, February 2006, Pages 55–58
نویسندگان
I. Karabulut, S. Turan,