Most Fried foods at restaurants contain trans fat - a type of fatty acid that is bad for your cardiovascular system.
大多数餐厅的的油炸食品含有反式脂肪酸——一种对心血管系统有害的脂肪酸。
Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
通过限制含有人工合成反式脂肪，例如部分氢化油，和其它脂肪的食用，尽可能地减少反式脂肪的摄入。
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。
Control of their saturated fat and trans fatty acid intake, because trans fatty acids increase cholesterol.
控制自己饱和脂肪和反式脂肪酸的摄入量，由于反式脂肪酸会增加胆固醇。
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。
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。
The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied.
研究了脱臭温度和脱臭时间对猪油中反式脂肪酸含量的影响。
The effect of deodorizing temperature and time on the content of trans fatty acid in rice bran oil was studied.
研究了脱臭温度和脱臭时间对米糠油中反式脂肪酸含量的影响。
Objective To investigate the content of trans fatty acid in food by using gas chromatography.
目的探讨气相色谱法检测食品中反式脂肪酸的含量。
Therefore, not all trans fatty acid isomers have the same physiological effects which may vary in different isomers.
这表明，并非所有反式脂肪酸异构体都有同样的生理作用，不同异构体的生理活性可能存在差异；
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。
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。
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