trans fatty acid

1. Expression of CD68 in Adipose Tissue of Insulin Resistance Rats on High Trans Fatty Acid Diet
   反式脂肪酸诱导的胰岛素抵抗大鼠脂肪组织巨噬细胞CD68的表达
2. Determination of trans fatty acid content in food by using gas chromatography
   利用气相色谱法检测食品中反式脂肪酸含量
3. Determination of trans fatty acid content in five kinds of edible oil in Shanghai
   上海市场五种食用油反式脂肪酸含量测定
4. The structure of fatty acids, can be changed by hydrogenation, high temperature for long time, etc., and cis fatty acid is fatty acid is turned to trans fatty acid ( TFA).
   油脂在加工过程中由于加氢、长时间高温等引起脂肪酸结构变化，顺式脂肪酸转变为反式脂肪酸。
5. Saturated fatty acid and trans fatty acid in fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of fried food was lower than non-fried food.
   实验发现，油炸后食品中饱和脂肪酸和反式脂肪酸含量比油炸前食品中含量有升高，而油炸后食品中多不饱和脂肪酸和顺式脂肪酸含量比油炸前食品中含量显著降低。
6. Investigation of Trans Fatty Acid Labeling on Baking Foods and Questionnaire Survey of Consumers 'Attitude
   焙烤食品反式脂肪酸标注情况及消费者态度调查
7. The Effects of Trans Fatty Acids and Saturate Fatty Acid on Insulin Resistance of Rats
   反式脂肪酸和饱和脂肪酸对大鼠胰岛素抵抗的影响
8. For fat and oil industry, it also means a chang start-to reduce the trans fatty acid content of the food.
   同时对油脂加工业而言，这也意味着一场旨在减少食品中反式脂肪酸变革开始。
9. Make the harm of trans fatty acid under control
   反式脂肪酸危害与控制
10. Furthermore, low or zero trans fatty acid fat can be obtained by interesterfication reaction or with the raw material of low polyunsaturated acid oilseed by genetically modified technology.
    另外，通过基因改良生产多不饱和脂肪含量低的油料，或采用交酯化反应也可生产低或零反式脂肪酸含量的产品。
11. US food will label trans fatty acid content
    美国食品将标注反式脂肪酸含量
12. This study is a summarize about the world's recent investigate status of trans fatty acid's food source and engender mechanism, the relationship between trans fatty acid and the risk of cardiovascular diseases and upgrowth, etc.
    本文从反式脂肪酸的食物来源和形成机理及其与生长发育和心血管疾病的关系等方面对目前国内外的研究状况作一综述。
13. Effect of deodorizing parameters on the content of trans fatty acid in deodorized oil
    脱臭过程控制对油脂反式酸产生的影响
14. The separation of mixed standard FAME and trans fatty acid methyl ester standards under different chromatographic conditions were compared to select an optimal separation of the chromatographic parameters.
    本试验通过比较不同升温程序和气体流速等色谱参数条件下脂肪酸甲酯混合标准品以及反式脂肪酸甲酯标准品的分离情况，优化分离效果的色谱参数。

noun

1. a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape)