The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Background As an emerging and rapidly growing omics field derived from metabolomics,
lipidomics focuses on comprehensive analysis of lipid molecules in biological matrices. In …

An improved gas chromatography method for the simultaneous separation of 52 fatty acids
(FAs) has been developed. For both oleic acid and linoleic acid, a good resolution was …

The solubility and physicochemical properties of resveratrol in peanut oil were
systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The …

The low-carb food trend keeps growing as a healthy option despite the absence of a
health/nutrition claim associated with carbohydrate content. Given the high carbohydrate …

The definition and evaluation of trans fatty acids (TFA) with regard to foodstuffs and health
hazard are not consistent. Based on the current situation, the term should be restricted only …

Two commercial stationary phases allowing both reversed phase mechanism and anion-
exchange with different selectivity, ie CSH C 18 and Atlantis PREMIER BEH C 18 AX, were …

Frying is one of the most popular food processing methods. However, many
physicochemical reactions occur during frying, forming complex products in both the frying …

A review taking into account the literature reports covering 20 years of fatty acid analysis by
capillary electrophoresis is presented. This paper describes the evolution of fatty acid …

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the
nutritional quality and safety of chicken breaded nugget samples from supermarket and …