Fatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Markets

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dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorYiğit, Şakir
dc.contributor.authorÇağlav, Gökhan
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned2020-03-26T18:14:41Z
dc.date.available2020-03-26T18:14:41Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, trans fatty acid and fatty acid composition of 57 crisps and 50 cakes sold in the markets in Turkey were determined. C 18:1, oleic acid, was the major fatty acid in all crisps and cake samples. The percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) ranged between 27.98-46.57, 35.73-47.57, and 9.86-35.90 g/100 g fatty acids in crisps and 35.41-54.03, 25.89-44.87, and 10.52-26.97 g/100 g fatty acids in cakes, respectively. Total trans fatty acids ranged from 0.02 to 1.35 g/100 g fatty acids in crisps and 0.00 to 5.05 g/100 g fatty acids in cakes, respectively.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)Selcuk Universityen_US
dc.description.sponsorshipThis study was financed by Selcuk University Scientific Research Foundation (BAP). The authors wish to acknowledge their support of this project.en_US
dc.identifier.doi10.1080/10942910903453389en_US
dc.identifier.endpage829en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage822en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942910903453389
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26500
dc.identifier.volume14en_US
dc.identifier.wosWOS:000291863100012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTrans fatty acidsen_US
dc.subjectFatty acid compositionen_US
dc.subjectCrispsen_US
dc.subjectCakesen_US
dc.subjectTurkeyen_US
dc.titleFatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Marketsen_US
dc.typeArticleen_US

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