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- W2510043155 abstract "Legal dispositions regarding nutritional facts on food products are been considered. Definitions of lipid contents in the nutrition facts have not been standardised. This paper has the objective to give analytical subsides to evaluate the different lipid classes contents for nutritional label, comparing procedures: modified AOAC 996.06 method with conventional gravimetric methods. The lipid classes contents were evaluated in industrialized foods in Brazil. Total fat diverged for about 42% of samples, Fatty acid contents were similar for both methods. The modified AOAC method was faster than conventional and used a lesser quantity of toxic solvents. However the results reinforce that lipid classes contents are analytical method dependent." @default.
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- W2510043155 date "2016-01-01" @default.
- W2510043155 modified "2023-09-26" @default.
- W2510043155 title "Lipids Components of Industrialized Food for Nutritional Labelling" @default.
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