Trans unsaturated fatty acids : a study of methodology and levels in New Zealand food fats including milkfat : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Biochemistry at Massey University, New Zealand

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Title

Trans unsaturated fatty acids : a study of methodology and levels in New Zealand food fats including milkfat : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Biochemistry at Massey University, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

Trans fatty acids (TFAs) occur naturally in small amounts in foods such as milk, butter and tallow as a result of biohydrogenation by ruminant gut microflora. They are formed in much larger quantities during chemical hydrogenation of fats and oils. The relationship between dietary TFAs and blood cholesterol has been investigated over the last 30 years with equivocal results because of methodological limitations, including difficulties of quantifying the consumption of TFAs. The present study ...

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Format

Research paper

Research format

Thesis

Thesis level

Masters

Date created

1997

Creator

Fong, Bertram Ian Yin

URL

https://hdl.handle.net/10179/13856

Related subjects

Trans fatty acids / Food Composition / Milkfat Composition

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