Fatty acids analysis to differentiate nutritional quality of similar bakery products

Bakery products are a wide group of ready-to-eat processed foods, highly consumed, especially by young people. In the last years, increased attention has been dedicated to the intake of fat, focusing on the type of fat, namely saturated (SFA) and trans fatty acids. Margarine, butter, partially hydro...

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Bibliographic Details
Main Author: Albuquerque, T.G. (author)
Other Authors: Costa, H.S. (author), Oliveira, M.B.P.P. (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Nutritional Quality
Bakery Products
Processed Foods
trans Fatty Acids
Composição dos Alimentos
Online Access:http://hdl.handle.net/10400.18/6150
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/6150

Internet

http://hdl.handle.net/10400.18/6150

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