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Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.
Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K; Anwar, Khalid; Pandey, R M; Kardam, Vikas.
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  • Bhardwaj S; National Diabetes, Obesity and Cholesterol Foundation (N-DOC), C 6/57, SDA, New Delhi 110016, India; Diabetes Foundation (India), C 6/57, SDA, New Delhi 110016, India; Center of Nutrition and Metabolic Research (C-NET), New Delhi 110016, India; Institute of Home Economics, University of Delhi, F-4,
  • Passi SJ; Institute of Home Economics, University of Delhi, F-4, Hauz Khas Enclave, New Delhi 110016, India; Public Health Nutrition Div, LSTech Ventures Pvt Ltd., New Delhi, India.
  • Misra A; National Diabetes, Obesity and Cholesterol Foundation (N-DOC), C 6/57, SDA, New Delhi 110016, India; Diabetes Foundation (India), C 6/57, SDA, New Delhi 110016, India; Center of Nutrition and Metabolic Research (C-NET), New Delhi 110016, India; Fortis C-DOC Center for Excellence for Diabetes, Metabo
  • Pant KK; Department of Chemical Engineering, Indian Institute of Technology (IIT), Hauz Khas, New Delhi 110016, India.
  • Anwar K; Department of Chemical Engineering, Indian Institute of Technology (IIT), Hauz Khas, New Delhi 110016, India.
  • Pandey RM; Department of Biostatistics, All India Institute of Medical Sciences (AIIMS), Ansari Nagar, New Delhi 110029, India.
  • Kardam V; Department of Chemical Engineering, Indian Institute of Technology (IIT), Hauz Khas, New Delhi 110016, India.
Food Chem ; 212: 663-70, 2016 Dec 01.
Article en En | MEDLINE | ID: mdl-27374582
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceites de Plantas / Culinaria / Ácidos Grasos trans Tipo de estudio: Guideline País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceites de Plantas / Culinaria / Ácidos Grasos trans Tipo de estudio: Guideline País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article