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Research Project:
IMPROVED FUNCTIONAL FOOD OILS VIA NOVEL PROCESSING TECHNOLOGIES
Location: National Center for Agricultural Utilization Research
Title: DIETARY GUIDELINES, PROCESSING, AND REFORMULATION FOR TRANS REDUCTION
Authors
 | List, Gary | | Reeves, Robert - INST. OF SHORT./ED. OILS |
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 1, 2005
Publication Date: May 19, 2005
Citation: List, G.R., Reeves, R. 2005. Dietary guidelines, processing, and reformulation for trans reduction. In: Kodali, D.R. and List, G.R., editors. Trans Fats Alternatives. Champaign, IL: AOCS Press. Chapter 5. p. 71-86.
Interpretive Summary: This chapter will review the methods by which the food industry is reformulating foods in order to reduce trans acids in the United States diet, comply with FDA nutrition labeling requirements and provide foods that are consistent with the 2005 dietary guidelines for Americans.
Technical Abstract:
This chapter will review the methods by which the food industry is reformulating foods in order to reduce trans acids in the United States diet, comply with FDA nutrition labeling requirements and provide foods that are consistent with the 2005 dietary guidelines for Americans.
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Last Modified: 05/20/2013
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