TransFatty Acids in French Fries, Soups, and Snacks from 14 European Countries: The TRANSFAIR Study

Journal of Food Composition and Analysis

Volumn 11, Issue 2, 1998, Pages 170-177

  Aro, A ^a   Amaral, E ^b   Kesteloot, H ^c   Rimestad, A ^d   Thamm, M ^e   Van Poppel, G ^f  

^a National Public Health   (Finland)

^b NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^c UNIVERSITY HOSPITALS LEUVEN   (Belgium)

^d National Nutrition Council   (Norway)

^e ROBERT KOCH INSTITUTE   (Germany)

^f TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001682393     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1998.0572     Document Type: Article

References (12)

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2. Aro, A. Antoine, J. M. Pizzoferrato, L. Reykdal, O. van Poppel, G. 1997b, Trans.
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4. van Erp-Baart, M-A. Couet, C. Cuadrado, C. Kafatos, A. Stanley, J. van Poppel, P. Trans.
5. Keijberts M. J. H., Ebbenhorst-Seller G., Ruisch J. Suitability of hydrogenated soybean oils for prefrying of deep-frozen French fries. J. Am. Oil Chem. Soc. 62:1985;720-724.
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10. Sébédio J. L., Bonpunt A., Grangirard A., Prevost J. Deep fat frying of frozen prefried French fries: Influence of the amount of linolenic acid in the frying medium. J. Agric. Food Chem. 38:1990;1862-1867.
11. Sébédio J. L., Bonpunt A., Prevost J., Grandgirard A. Lipid composition of some commercial frozen prefried French fries. Fat Sci. Technol. 96:1994;235-239.
12. Sébédio J. L., Kaitaranta J., Grandgirard A., Malkki Y. Quality assessment of industrial prefried French fries. J. Am. Oil Chem. Soc. 68:1991;299-302.