The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery
Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability Welding Sleeves characteristics of the food.These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification.However, the partial hydrogenation process l