| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584376 | Food Chemistry | 2018 | 8 Pages |
Abstract
The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (pâ¯<â¯.05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (pâ¯<â¯.05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tânia Gonçalves Albuquerque, Joana Santos, Mafalda Alexandra Silva, M. Beatriz. P.P. Oliveira, Helena S. Costa,