Browse Dept. of Food Science and Human Nutrition by Subject "nutritional lipid blend"
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Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development (2015-04-21)Trans fats are associated with increased risk for certain cancers, cardiovascular disease, diabetes, hypertension and obesity. While any food containing less than 0.5g of trans fat per serving can be labeled as containing ...