Advanced search
Publication Cover
Journal of the American College of Nutrition Volume 34, 2015 - Issue 6
Submit an article Journal homepage
169
Views
13
CrossRef citations to date
0
Altmetric
ORIGINAL RESEARCH

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content

Anna ŻbikowskaFaculty of Food Science, Warsaw University of Life Sciences–SGGW, Warszawa, POLAND
, PhD,
Jarosława RutkowskaFaculty of Human and Consumer Sciences, Warsaw University of Life Sciences–SGGW, Warszawa, POLAND
, PhD &
Małgorzata KowalskaFaculty of Materials Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities in Radom, Radom, POLANDCorrespondence[email protected]
, PhD
Pages 507-514 | Received 18 Apr 2014, Accepted 01 Jul 2014, Published online: 09 Jul 2015

Citations (13)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Małgorzata Białek, Jaroslawa Rutkowska, Agata Adamska & Ewelina Bajdalow. (2016) Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA - Journal of Food 14:3, pages 391-398.
Read now

Articles from other publishers (12)

Anna Zbikowska, Malgorzata Kowalska, Katarzyna Zbikowska, Sylwia Onacik-Gür, Urszula Łempicka & Paweł Turek. (2022) Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules 27:4, pages 1393.
Crossref
Ghada Ismail, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour & Ayoub Al-Jawaldeh. (2021) Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap. Nutrients 13:9, pages 3087.
Crossref
Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska & Jarosława Rutkowska. (2021) Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International Journal of Molecular Sciences 22:17, pages 9220.
Crossref
Pinar AY, Lubna QUTRANJI, Okan CETIN, Esmatullah REZAI, Rohullah FAYAZI, Tanzer GEZER, Zeynep Begum KALYONCU, Ummuhan PECE SONMEZ, Murat GUNER & Elif DAGLI. (2021) A preliminary study evaluating trans-fat content of pastries in socioeconomically disadvantaged communities of Istanbul. Marmara Medical Journal 34:1, pages 75-78.
Crossref
Sylwia Onacik-Gür & Anna Żbikowska. (2019) Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration. Journal of Food Science and Technology 57:5, pages 1609-1618.
Crossref
M. Zuchowska-Grzywacz & M. Kowalska. (2019) Trans fatty acids in food – current legal regulations as protections for consumers and food manufacturers. Acta Alimentaria 48:1, pages 105-114.
Crossref
Anna Żbikowska, Sylwia Onacik-Gür, Malgorzata Kowalska & Jaroslawa Rutkowska. (2019) trans Fatty Acids in Polish Pastry. Journal of Food Protection 82:6, pages 1028-1033.
Crossref
Anna Zbikowska, Mariola Kozlowska, Andrzej Poltorak, Malgorzata Kowalska, Jaroslawa Rutkowska & Milena Kupiec. (2018) Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies. Journal of Thermal Analysis and Calorimetry 134:2, pages 1101-1111.
Crossref
Anna Zbikowska, Małgorzata Kowalska & Joannna Pieniowska. (2018) Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements. Journal of Food Processing and Preservation 42:8, pages e13675.
Crossref
Anne Wanders, Peter Zock & Ingeborg Brouwer. (2017) Trans Fat Intake and Its Dietary Sources in General Populations Worldwide: A Systematic Review. Nutrients 9:8, pages 840.
Crossref
Małgorzata Białek, Jarosława Rutkowska & Justyna Radomska. (2016) Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children. Polish Journal of Food and Nutrition Sciences 66:3.
Crossref
Mary E. Camire. 2016. Advances in Potato Chemistry and Technology. Advances in Potato Chemistry and Technology 685 704 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.