ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Only minor differences in overall relative fatty acid composition were noted among four varieties of potatoes baked by microwave and conventional methods. However, the relative percent total unsaturated fatty acids were consistently lower in the microwave products as compared to conventionally baked potatoes regardless of variety. In addition, the relative percent trans fatty acids was 2.5–4 times higher in the microwave process compared to the same varieties baked conventionally.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08453.x
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