This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.
Richard J. Hamilton.
2 Trans fatty acids intake: epidemiology and health implications.
Geok Lin Khor and Norhaizan Mohd Esa.
3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man: metabolic and cell mechanisms.
Klaus W.J. Wahle, Marie Goua, Simona D Urso and Steven D. Heys.
4 Analysis of trans mono– and polyunsaturated fatty acids.
Jean–Louis Sébédio and W.M. Nimal Ratnayake.
5 Controlling physical and chemical properties of fat blends through their triglyceride compositions.
Albert J. Dijkstra.
6 Trans isomer control in hydrogenation of edible oils.
Annemarie Beers, Rob Ariaansz and Douglas Okonek.
7 Fractionation and interesterification.
Wim De Greyt and Albert J. Dijkstra.
8 Food applications of trans fatty acids.
9 Food products without trans fatty acids.
Pernille Gerstenberg Kirkeby