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Mendeley readers
| Title |
Trans fatty acid-forming processes in foods: a review
|
|---|---|
| Published in |
Anais da Academia Brasileira de Ciências, June 2007
|
| DOI | 10.1590/s0001-37652007000200015 |
| Pubmed ID | |
| Authors |
Clayton A. Martin, Maria C. Milinsk, Jesuí V. Visentainer, Makoto Matsushita, Nilson E. de-Souza |
| Abstract |
There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA. |
Mendeley readers
The data shown below were compiled from readership statistics for 148 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Indonesia | 1 | <1% |
| Unknown | 147 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 28 | 19% |
| Student > Bachelor | 23 | 16% |
| Student > Ph. D. Student | 20 | 14% |
| Researcher | 12 | 8% |
| Student > Doctoral Student | 5 | 3% |
| Other | 19 | 13% |
| Unknown | 41 | 28% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 39 | 26% |
| Chemistry | 14 | 9% |
| Medicine and Dentistry | 13 | 9% |
| Biochemistry, Genetics and Molecular Biology | 11 | 7% |
| Engineering | 6 | 4% |
| Other | 20 | 14% |
| Unknown | 45 | 30% |