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213.623  Articles
1 of 21.363 pages  |  10  records  |  more records»
Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation... see more

BACKGROUND: High consumption of trans-fatty acids (TFAs) is introduced as dietary risk factor of cardiovascular diseases (CVDs). The accuracy of the information shown on the traffic light (TL) labelling has a significant influence on consumers to reduce T... see more

Fatty acids of trans configuration in our food come from two different sources - industrially producedpartially hydrogenated fat (IP-TFA) used in frying oils, margarines, spreads, and in bakery products, andruminant fat in dairy and meat products (RP-TFA)... see more

Unsaturated fatty acids are present in natural dietary fat as cis-isomer and, only small amount is in the form of trans-isomer fatty acids (TFA) especially in food of ruminant- animal origin. Trans fatty acids are generated in fat during hydrogenation pro... see more

Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation... see more

Putative health effects of dietary trans fatty acids (TFAs) receive a growing attention; while very little is known about the metabolism of these special food components. In vitro studies carried out in cultured cells provide an efficient and standardizab... see more

Trans fatty acids (TFA) increase the risk of mortality and chronic diseases. TFA intakes have fallen since reformulation, but may still be high in certain, vulnerable, groups. This paper investigates socio-economic and food consumption characteristics of ... see more

Introduction. In the human body, about half of all energy is formed by oxidation of higher fatty acids. At present, the number of studies that are studying changes in the fatty acid and lipid plasma spectrum, depending on altitude of living and body mass ... see more

Introduction. In the human body, about half of all energy is formed by oxidation of higher fatty acids. At present, the number of studies that are studying changes in the fatty acid and lipid plasma spectrum, depending on altitude of living and body mass ... see more

1 of 21.363 pages  |  10  records  |  more records»