文章基本信息

标题：Investigation on Trans Fatty Acids in Butter
本地全文：下载
作者：Gülderen Oysun ; Yaşar Hışıl
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：5
出版社：Association of Food Technology, Turkey
摘要：In the 11 pasteurized breakfast and table butter from different firms; C_14:1, D 9; C_16:1 D 11; C_18:1 D 12; C_18:1 D 13; C_18:3 D 9, 12, 15 trans fatty acids have been determined their average quantities as a percentage of total fatty acids were 0.5220; 1.1502; 6.8367; 2.5719; 1.5283; 0.4504; 0.2577, respectively and 13.3175±3.23 for total trans fatty acids. Total amount of trans fatty acids in the buffer have been calculated as 10.69 g/10 g butter. According to the butter consumption per a person in our country, trans fatty acids intake level is 1.8 g person^-1.day^-1.