2012: No trans fatty acids in Spanish bakery products

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 422-429

  Ansorena, Diana ^a   Echarte, Andrea ^a   Ollé, Rebeca ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Bakery products; Cakes; Food composition data; Lipid profile; Trans fatty acids

Indexed keywords

CAKES; CHRONIC DISEASE; COMPOSITION DATA; FOOD COMPOSITION DATABASE; HIGH-CONTENT; LIPID PROFILE; MEAN VALUES; TRANS FATTY ACID;

BAKERY PRODUCTS;

TRANS FATTY ACID;

ACCURACY; ARTICLE; BAKERY PRODUCT; COOKING; FAT CONTENT; FOOD COMPOSITION; LIPID ANALYSIS; LIPID COMPOSITION; NUTRITIONAL PARAMETERS; QUANTITATIVE ANALYSIS; SPAIN;

BREAD; DIETARY FATS; FOOD LABELING; SPAIN; TRANS FATTY ACIDS;

EID: 84870170317     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.096     Document Type: Article

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