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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 8
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Original

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Ihsan Karabulut Food Engineering Department, Inonu University, 44280, Malatya, TurkeyCorrespondence[email protected]
Pages 619-628 | Published online: 06 Jul 2009

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Emilse Negro, Marcela Aída González, Claudio Adrián Bernal & María Rosa Williner. (2017) Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance. International Journal of Food Sciences and Nutrition 68:5, pages 546-552.
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Ian Glynn Davies, Toni Blackham, Agnieszka Jaworowska, Catherine Taylor, Matthew Ashton & Leonard Stevenson. (2016) Saturated and trans-fatty acids in UK takeaway food. International Journal of Food Sciences and Nutrition 67:3, pages 217-224.
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Anna Żbikowska, Jarosława Rutkowska & Małgorzata Kowalska. (2015) Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content. Journal of the American College of Nutrition 34:6, pages 507-514.
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Yavuz S. Cakmak, Gokalp O. Guler, Sakir Yigit, Gokhan Caglav & Abdurrahman Aktumsek. (2011) Fatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Markets. International Journal of Food Properties 14:4, pages 822-829.
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Tony Stankus. (2008) Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals Through Increasing Their Conjugated Linoleic Acid Levels, Part One: Reviewing the Literature of Benefits Claimed for Conjugated Linoleic Acids in Human Health. Journal of Agricultural & Food Information 9:3, pages 229-255.
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Zahra HADIAN & Amin MOUSAVI KHANEGHAH. (2022) Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products. Food Science and Technology 42.
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Tugba Ozdal & Perihan Yolci Omeroglu. (2021) Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods. Journal of Food Processing and Preservation 45:10.
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Jessica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins & Isabelle Ruhnke. (2021) Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae. Foods 10:2, pages 297.
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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.
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Mustafa Kiralan, Onur Ketenoglu & S. Sezer Kiralan. 2021. Bioactive Natural Products. Bioactive Natural Products 313 343 .
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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Antwi-Boasiako Oteng & Sander Kersten. (2020) Mechanisms of Action of trans Fatty Acids. Advances in Nutrition 11:3, pages 697-708.
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Perihan Yolci Omeroglu & Tugba Ozdal. (2020) Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information. Journal of Food Composition and Analysis 88, pages 103438.
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Dong Hao Wang, Zhen Wang & J. Thomas Brenna. (2020) Gas Chromatography Chemical Ionization Mass Spectrometry and Tandem Mass Spectrometry for Identification and Straightforward Quantification of Branched Chain Fatty Acids in Foods. Journal of Agricultural and Food Chemistry 68:17, pages 4973-4980.
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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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Saida Bentayeb Ait Lounis, Lakhdar Mekimène, Damia Mazi, Thinhinane Hamidchi, Samir Hadjal, Samia Boualit & Mohamed Benalia. (2018) Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties. Mediterranean Journal of Nutrition and Metabolism 11:3, pages 331-342.
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Agnieszka Jaworowska, Toni M. Blackham, Rachel Long, Catherine Taylor, Matthew Ashton, Leonard Stevenson & Ian Glynn Davies. (2014) Nutritional composition of takeaway food in the UK. Nutrition & Food Science 44:5, pages 414-430.
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Tânia Gonçalves Albuquerque, Helena Soares Costa, Maria Conceição Castilho & Ana Sanches-Silva. (2011) Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends in Food Science & Technology 22:10, pages 543-560.
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Yavuz Selim Çakmak, Gökalp Özmen Güler & Abdurrahman Aktümsek. (2010) Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech Journal of Food Sciences 28:3, pages 177-184.
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S.F. Mexis, A.V. Badeka, K.A. Riganakos & M.G. Kontominas. (2010) Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science & Emerging Technologies 11:1, pages 177-186.
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Carlo Corino & Vittorio Maria Moretti. 2008. Handbook of Processed Meats and Poultry Analysis. Handbook of Processed Meats and Poultry Analysis 233 271 .

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