Trans-free fats with the products of the oil palm - a selective review

被引：5
|
作者：
Berger, Kurt G.
机构：
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2007年 / 25卷 / 04期
关键词：
trans-free fats; palm oil; palm stearin; palm kernel oil;
D O I：
10.17221/688-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
he 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.
引用
收藏
页码：174 / 181
页数：8
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