dc.creatorAbedi
dc.creatorAbdol-Samad; Hosseini
dc.creatorHedayat; Mohammadi
dc.creatorAbdorreza; Abdollahi
dc.creatorZahra; Hajifaraji
dc.creatorMajid; Khaneghah
dc.creatorAmin Mousavi
dc.date2016
dc.date2017-11-13T13:23:04Z
dc.date2017-11-13T13:23:04Z
dc.date.accessioned2018-03-29T05:55:46Z
dc.date.available2018-03-29T05:55:46Z
dc.identifierCurrent Nutrition & Food Science . Bentham Science Publ Ltd , v. 12, p. 56 - 64, 2016.
dc.identifier1573-4013
dc.identifier2212-3881
dc.identifierWOS:000377916000010
dc.identifier10.2174/1573401311666150930215645
dc.identifierhttp://www.academia.edu/19050150/Fatty_Acid_FA_Compositions_and_trans_Content_of_Frequently_Consumed_Edible_Oils_and_Fats_from_Iran_Market
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/328027
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1365052
dc.descriptionIn this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning.
dc.description12
dc.description1
dc.description56
dc.description64
dc.languageEnglish
dc.publisherBentham Science Publ Ltd
dc.publisherSharjah
dc.relationCurrent Nutrition & Food Science
dc.rightsfechado
dc.sourceWOS
dc.subjectEdible Oils And Fats
dc.subjectTrans Fatty Acids
dc.subjectTfa
dc.subjectSaturated Fatty Acids
dc.subjectFrying Oils
dc.subjectDietary Intake
dc.titleFatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
dc.typeArtículos de revistas


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