Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country"
written by Smita Karn, Ransi Ann Abraham, Lakshmy Ramakrishnan,
published by Food and Nutrition Sciences, Vol.4 No.12, 2013

has been cited by the following article(s):

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[3]	Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods
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[4]	Determinación del contenido de ácidos grasos cis, trans, saturados, monoinsaturados y poliinsaturados en snacks mediante cromatografía de gases
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[5]	Factors affecting the Formation of Elaidic acid in Syrian Edible Oils during Frying with Home Conditions
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[6]	Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples
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[7]	Movement and nutrition in health and disease
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[8]	Trans fats or the tale of the struggle to translate scientific evidence into political action
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[9]	FOURIER TRANSFORM INFRARED TECHNOLOGY
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[10]	Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric …
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[11]	Trans-fatty acids and mortality in patients referred for coronary angiography: the Ludwigshafen Risk and Cardiovascular Health Study
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[12]	Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches
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[13]	Trans fatty acids and mortality in patients referred for coronary angiography: the Ludwigshafen Risk and Cardiovascular Health Study
	European heart journal, 2015

[14]	Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric …
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[15]	Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and...
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