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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
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Fatty acid composition of Greek margarines and their change in fatty acid content over the past decades

Penelope KroustallakiClinic of Preventive Medicine and Nutrition, Department of Social Medicine, University of Crete, Greece
,
George TsimpinosClinic of Preventive Medicine and Nutrition, Department of Social Medicine, University of Crete, Greece
,
Constantine I. VardavasClinic of Preventive Medicine and Nutrition, Department of Social Medicine, University of Crete, GreeceCorrespondence[email protected]
&
Anthony KafatosClinic of Preventive Medicine and Nutrition, Department of Social Medicine, University of Crete, Greece
Pages 685-691 | Published online: 16 May 2011

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Marcella Garsetti, Douglas A. Balentine, Peter L. Zock, Wendy A.M. Blom & Anne J. Wanders. (2016) Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis. International Journal of Food Sciences and Nutrition 67:4, pages 372-382.
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Articles from other publishers (12)

Nur Aini, Budi Sustriawan, Nadia Wahyuningsih & Ervina Mela. (2022) Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies. Foods 11:12, pages 1819.
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Thaís Jordânia Silva, Daniel Barrera‐Arellano & Ana Paula Badan Ribeiro. (2022) The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. Journal of the American Oil Chemists' Society 99:6, pages 469-483.
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Thaís Jordânia Silva, Daniel Barrera-Arellano & Ana Paula Badan Ribeiro. (2021) Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Research International 147, pages 110486.
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Georgios Marakis, Charalambos Fotakis, Eirini Tsigarida, Spyridoula Mila, Leonidas Palilis, Stavroula Skoulika, Georgios Petropoulos, Andreas Papaioannou & Charalampos Proestos. (2020) Fatty acid profile of processed foods in Greece with focus on trans fatty acids. Journal of Consumer Protection and Food Safety 15:4, pages 373-381.
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Steen Stender. (2020) Trans fat in foods in Iran, South-Eastern Europe, Caucasia and Central Asia: a market basket investigation. Food Policy 96, pages 101877.
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Etienne Guillocheau, Philippe Legrand & Vincent Rioux. (2020) Trans-palmitoleic acid (trans-9-C16:1, or trans-C16:1 n-7): Nutritional impacts, metabolism, origin, compositional data, analytical methods and chemical synthesis. A review. Biochimie 169, pages 144-160.
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Sanae Bikrani, Ana M. Jiménez-Carvelo, Mounir Nechar, M. Gracia Bagur-González, Badredine Souhail & Luis Cuadros-Rodríguez. (2019) Authentication of the Geographical Origin of Margarines and Fat-Spread Products from Liquid Chromatographic UV-Absorption Fingerprints and Chemometrics. Foods 8:11, pages 588.
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Murat Taşan & Bekir Alper Demir. (2019) Trans Yağ Asidi İçermez Beyanı Bulunan Bazı Endüstriyel Gıdaların Yağ Asidi Profilleri. Tekirdağ Ziraat Fakültesi Dergisi, pages 17-27.
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Bekir Alper DEMİR & Murat TAŞAN. (2019) Trans Yağ Asidi İçermez Beyanı Bulunan Bazı Endüstriyel Gıdaların Yağ Asidi Profilleri. Tekirdağ Ziraat Fakültesi Dergisi, pages 17-27.
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Bekir Alper DEMİR & Murat TAŞAN. (2019) Trans Yağ Asidi İçermez Beyanı Bulunan Bazı Endüstriyel Gıdaların Yağ Asidi Profilleri. Tekirdağ Ziraat Fakültesi Dergisi, pages 17-27.
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Yahya Pasdar, Akbar Barzegar, Abbas Hemati Azandaryani, Hamed Soleymani & Mitra Darbandi. (2018) A Comprehensive Evaluation of Fatty Acid Content of Meat Products in Kermanshah. International Journal of Health and Life Sciences In Press:In Press.
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Kadrin Meremäe, Mati Roasto, Sirje Kuusik, Meelis Ots & Merike Henno. (2012) Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market. Journal of Food Science 77:8, pages T163-T168.
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