Microencapsulation of a Low- trans Fat in Trehalose as Affected by Emulsifier Type

By Álvarez Cerimedo María  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 9, 2008-09 ,pp. : 797-807

Springer Publishing Company

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Low trans -Fat Spreads and Shortenings from a Catalyst-Switching Strategy

By Jackson Michael  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 5, 2008-05 ,pp. : 481-486

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Low- trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation

By List G.   Warner K.   Pintauro P.   Gil M.  

Journal of the American Oil Chemists' Society, Vol. 84, Iss. 5, 2007-05 ,pp. : 497-501

Springer Publishing Company

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trans Fatty Acid Content of Canadian Margarines Prior to Mandatory trans Fat Labelling

By Ratnayake W.   Gagnon C.   Dumais L.   Lillycrop W.   Wong L.   Meleta M.   Calway P.  

Journal of the American Oil Chemists' Society, Vol. 84, Iss. 9, 2007-09 ,pp. : 817-825

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Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil

By Romero Antonio   Cuesta Carmen   Sánchez-Muniz Francisco  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 2, 1998-02 ,pp. : 161-167

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