Trans fatty acid content of selected brands of West German nut-nougat cream
Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Laryea, M. D. [verfasserIn] Biggemann, B. [verfasserIn] Funke, M. [verfasserIn] Lombeck, I. [verfasserIn] Bremer, H. J. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1988 |
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| Übergeordnetes Werk: |
Enthalten in: Zeitschrift für Ernährungswissenschaft - Darmstadt : Steinkopff, 1960, 27(1988), 4 vom: 01. Dez., Seite 266-271 |
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| Übergeordnetes Werk: |
volume:27 ; year:1988 ; number:4 ; day:01 ; month:12 ; pages:266-271 |
| Links: |
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| DOI / URN: |
10.1007/BF02019515 |
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| Katalog-ID: |
SPR004852621 |
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| 245 | 1 | 0 | |a Trans fatty acid content of selected brands of West German nut-nougat cream |
| 264 | 1 | |c 1988 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
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| 520 | |a Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. | ||
| 700 | 1 | |a Biggemann, B. |e verfasserin |4 aut | |
| 700 | 1 | |a Funke, M. |e verfasserin |4 aut | |
| 700 | 1 | |a Lombeck, I. |e verfasserin |4 aut | |
| 700 | 1 | |a Bremer, H. J. |e verfasserin |4 aut | |
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| 773 | 1 | 8 | |g volume:27 |g year:1988 |g number:4 |g day:01 |g month:12 |g pages:266-271 |
| 856 | 4 | 0 | |u https://dx.doi.org/10.1007/BF02019515 |z lizenzpflichtig |3 Volltext |
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| 912 | |a GBV_ILN_2068 | ||
| 912 | |a GBV_ILN_2088 | ||
| 912 | |a GBV_ILN_2093 | ||
| 912 | |a GBV_ILN_2106 | ||
| 912 | |a GBV_ILN_2107 | ||
| 912 | |a GBV_ILN_2108 | ||
| 912 | |a GBV_ILN_2110 | ||
| 912 | |a GBV_ILN_2111 | ||
| 912 | |a GBV_ILN_2112 | ||
| 912 | |a GBV_ILN_2113 | ||
| 912 | |a GBV_ILN_2116 | ||
| 912 | |a GBV_ILN_2118 | ||
| 912 | |a GBV_ILN_2119 | ||
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| 912 | |a GBV_ILN_2143 | ||
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| 912 | |a GBV_ILN_2147 | ||
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| 912 | |a GBV_ILN_2190 | ||
| 912 | |a GBV_ILN_2193 | ||
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| 912 | |a GBV_ILN_4249 | ||
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| 912 | |a GBV_ILN_4305 | ||
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| 912 | |a GBV_ILN_4307 | ||
| 912 | |a GBV_ILN_4313 | ||
| 912 | |a GBV_ILN_4322 | ||
| 912 | |a GBV_ILN_4323 | ||
| 912 | |a GBV_ILN_4324 | ||
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10.1007/BF02019515 doi (DE-627)SPR004852621 (SPR)BF02019515-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Laryea, M. D. verfasserin aut Trans fatty acid content of selected brands of West German nut-nougat cream 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. Biggemann, B. verfasserin aut Funke, M. verfasserin aut Lombeck, I. verfasserin aut Bremer, H. J. verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 27(1988), 4 vom: 01. Dez., Seite 266-271 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:27 year:1988 number:4 day:01 month:12 pages:266-271 https://dx.doi.org/10.1007/BF02019515 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_121 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_224 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_374 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2043 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2158 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2193 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_2808 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4346 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_4753 44.21 ASE AR 27 1988 4 01 12 266-271 |
| spelling |
10.1007/BF02019515 doi (DE-627)SPR004852621 (SPR)BF02019515-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Laryea, M. D. verfasserin aut Trans fatty acid content of selected brands of West German nut-nougat cream 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. Biggemann, B. verfasserin aut Funke, M. verfasserin aut Lombeck, I. verfasserin aut Bremer, H. J. verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 27(1988), 4 vom: 01. Dez., Seite 266-271 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:27 year:1988 number:4 day:01 month:12 pages:266-271 https://dx.doi.org/10.1007/BF02019515 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_121 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_224 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_374 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2043 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2158 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2193 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_2808 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4346 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_4753 44.21 ASE AR 27 1988 4 01 12 266-271 |
| allfields_unstemmed |
10.1007/BF02019515 doi (DE-627)SPR004852621 (SPR)BF02019515-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Laryea, M. D. verfasserin aut Trans fatty acid content of selected brands of West German nut-nougat cream 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. Biggemann, B. verfasserin aut Funke, M. verfasserin aut Lombeck, I. verfasserin aut Bremer, H. J. verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 27(1988), 4 vom: 01. Dez., Seite 266-271 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:27 year:1988 number:4 day:01 month:12 pages:266-271 https://dx.doi.org/10.1007/BF02019515 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_121 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_224 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_374 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2043 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2158 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2193 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_2808 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4346 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_4753 44.21 ASE AR 27 1988 4 01 12 266-271 |
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10.1007/BF02019515 doi (DE-627)SPR004852621 (SPR)BF02019515-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Laryea, M. D. verfasserin aut Trans fatty acid content of selected brands of West German nut-nougat cream 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. Biggemann, B. verfasserin aut Funke, M. verfasserin aut Lombeck, I. verfasserin aut Bremer, H. J. verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 27(1988), 4 vom: 01. Dez., Seite 266-271 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:27 year:1988 number:4 day:01 month:12 pages:266-271 https://dx.doi.org/10.1007/BF02019515 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_121 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_224 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_374 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2043 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2158 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2193 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_2808 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4346 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_4753 44.21 ASE AR 27 1988 4 01 12 266-271 |
| allfieldsSound |
10.1007/BF02019515 doi (DE-627)SPR004852621 (SPR)BF02019515-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Laryea, M. D. verfasserin aut Trans fatty acid content of selected brands of West German nut-nougat cream 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. Biggemann, B. verfasserin aut Funke, M. verfasserin aut Lombeck, I. verfasserin aut Bremer, H. J. verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 27(1988), 4 vom: 01. Dez., Seite 266-271 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:27 year:1988 number:4 day:01 month:12 pages:266-271 https://dx.doi.org/10.1007/BF02019515 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_121 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_206 GBV_ILN_224 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_374 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2043 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2158 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2193 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_2808 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4346 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_4753 44.21 ASE AR 27 1988 4 01 12 266-271 |
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English |
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Enthalten in Zeitschrift für Ernährungswissenschaft 27(1988), 4 vom: 01. Dez., Seite 266-271 volume:27 year:1988 number:4 day:01 month:12 pages:266-271 |
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Enthalten in Zeitschrift für Ernährungswissenschaft 27(1988), 4 vom: 01. Dez., Seite 266-271 volume:27 year:1988 number:4 day:01 month:12 pages:266-271 |
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Laryea, M. D. @@aut@@ Biggemann, B. @@aut@@ Funke, M. @@aut@@ Lombeck, I. @@aut@@ Bremer, H. J. @@aut@@ |
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D.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Trans fatty acid content of selected brands of West German nut-nougat cream</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1988</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. 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Laryea, M. D. |
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Laryea, M. D. ddc 630 bkl 44.21 Trans fatty acid content of selected brands of West German nut-nougat cream |
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630 640 610 ASE 44.21 bkl Trans fatty acid content of selected brands of West German nut-nougat cream |
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Trans fatty acid content of selected brands of West German nut-nougat cream |
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Trans fatty acid content of selected brands of West German nut-nougat cream |
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Laryea, M. D. |
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Zeitschrift für Ernährungswissenschaft |
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1988 |
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Laryea, M. D. Biggemann, B. Funke, M. Lombeck, I. Bremer, H. J. |
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630 640 610 ASE 44.21 bkl |
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Laryea, M. D. |
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verfasserin |
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trans fatty acid content of selected brands of west german nut-nougat cream |
| title_auth |
Trans fatty acid content of selected brands of West German nut-nougat cream |
| abstract |
Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. |
| abstractGer |
Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. |
| abstract_unstemmed |
Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. The creams consisted mainly of sugar and partially hydrogenated vegetable oil. The lipid content, which was quantified gravimetrically, amounted to between 30 and 38.2 % in the different brands. The fatty acid composition varied considerably between the different creams. Linoleic acid, the major polyunsaturated fatty acid (PUFA), ranged from 12 to 39%. Palmitic acid (16∶0), which was the main fatty acid, varied from 9 to 27 %. The total trans fatty acid content of the 12 creams ranged from 0.9 to 12.3 %. Only two of the creams contained less than 1% of trans fatty acids; 18∶1t was the trans fatty acid found in the greatest amounts, whereas 16∶1t and 14∶1t were only found in trace amounts. Three samples had amounts of 18∶2tt, 18∶2ct, and 18∶2tc between 0.7 and 1.06%; only small amounts of linoleate isomers were detected in the other creams. Our results show that trans fatty acids are present in every brand of chocolate cream tested. Since the potential risk of arteriosclerosis and cancer resulting from the consumption of trans fatty acids is not yet clear, different ways of production should be used in order to eliminate them from the creams that are a preferred bread spread of infants and children. |
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4 |
| title_short |
Trans fatty acid content of selected brands of West German nut-nougat cream |
| url |
https://dx.doi.org/10.1007/BF02019515 |
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| author2 |
Biggemann, B. Funke, M. Lombeck, I. Bremer, H. J. |
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Biggemann, B. Funke, M. Lombeck, I. Bremer, H. J. |
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461907356 |
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| doi_str |
10.1007/BF02019515 |
| up_date |
2024-07-04T02:47:57.515Z |
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D.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Trans fatty acid content of selected brands of West German nut-nougat cream</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1988</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Summary The fatty acid composition including trans fatty acids of 12 brands of nut-nougat creams were analyzed by capillary gas chromatography. 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| score |
7.399688 |