An update on processed foods: Relationship between salt, saturated and trans fatty acids contents-Reference-Cited by-同舟云学术

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An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

Published:2018-11 Issue: Volume:267 Page:75-82
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Albuquerque Tânia Gonçalves,Santos Joana,Silva Mafalda Alexandra,Oliveira M. Beatriz. P.P.,Costa Helena S.

Funder

National Institute of Health Dr. Ricardo Jorge

FCT/MEC

FEDER

FCT

FSE

MEC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets;Albuquerque;Food & Function,2016

2. An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying;Albuquerque;International Journal of Food Sciences and Nutrition,2012

3. Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits;Albuquerque;Food Chemistry,2016

4. 2012: No trans fatty acids in Spanish bakery products;Ansorena;Food Chemistry,2013

5. Official methods of analysis of AOAC international;AOAC,2002

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