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trans- and Positional Isomers of Common Fatty Acids

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Advances in Nutritional Research

Part of the book series: Advances in Nutritional Research ((ANUR))

Abstract

Unsaturated fatty acids isomerized during the process of hydrogenation, whether in a commercial plant or in the rumen of an animal, become a mixture of geometric (cis and trans) and positional isomers. The nutritional properties of hydrogenated fats have been the subject of other reviews: Aaes-Jørgensen (1965); Gottenbos and Thomasson (1965); Beare-Rogers (1970); Kummerow (1974, 1975, 1979); Alfin-Slater and Aftergood (1979); Emken (1979, 1981); Spence (1980); Applewhite (1981); Kinsella et al. (1981).

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  1. Department of National Health and Welfare, Bureau of Nutritional Sciences, Food Directorate, Health Protection Branch, Ottawa, KlA 0L2, Canada

    Joyce L. Beare-Rogers

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  1. University of Guelph, Guelph, Ontario, Canada

    Harold H. Draper

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Beare-Rogers, J.L. (1983). trans- and Positional Isomers of Common Fatty Acids. In: Draper, H.H. (eds) Advances in Nutritional Research. Advances in Nutritional Research. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-9937-7_8

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