Titre : | Trans Fatty Acids |
Auteurs : | Albert J. DIJKSTRA ; Richard J. HAMILTON ; Wolf HAMM |
Type de document : | Livre |
Editeur : | OXFORD : BLACKWELL PUBLISHING, 2008 |
ISBN/ISSN/EAN : | 978-1-4051-5691-2 |
Format : | 1 VOL. (240 P.) / couv. ill. en coul., graph. / 25 cm |
Note générale : | Références ouvrages sur la science et technologie alimentaires |
Langues: | Anglais |
Concepts : |
ACIDE GRAS
AGROALIMENTAIRE SANTE |
Index. décimale : | 664.3 |
Résumé : | Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase bad cholesterol levels in the blood while reducing good cholesterol. Accordingly, they are also linkled with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for low or no trans fats products. The issue is becoming more and more pressing. For example, US labeling regulations now require that food manufacturers state the trans fat content of their products on the packaging. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.3 DIJ | Livre | AA - Alimentation, santé et agroindustries | Disponible |