TRANS-ISOMERIZED FATTY ACIDS IN HYDROGENATED FATS

dc.contributor.author	K. K. Sattarov
dc.contributor.author	K. H. Majidov
dc.date.accessioned	2025-12-29T11:30:18Z
dc.date.issued	2023-10-27
dc.description.abstract	The article outlines ways to improve the quality and ensure the food safety of fats obtained by hydrogenation of cottonseed oil, through the selection of scientifically based highly effective technologies and catalytic systems that allow reducing the content of trans-isomerized fatty acids and regulating the necessary arrangement of fatty acids in triacyl glycerides of edible fats.
dc.format	application/pdf
dc.identifier.uri	https://americanjournal.org/index.php/ajtas/article/view/1391
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/17009
dc.language.iso	eng
dc.publisher	American Journals Publishing
dc.relation	https://americanjournal.org/index.php/ajtas/article/view/1391/1284
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	American Journal of Technology and Applied Sciences; Vol. 17 (2023); 49-55
dc.source	2832-1766
dc.subject	Hydrogenation technology, catalysts, isomerization processes, trans-isomerization of fatty acids, target fats
dc.title	TRANS-ISOMERIZED FATTY ACIDS IN HYDROGENATED FATS
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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