Individual FA along with TFA were expressed as percentages of total measured FA. Heptadecanoic acid was used as internal standard. Contents of fatty acids (FA) methyl esters were analysed by capillary gas chromatography with a flame ionisation detector. We determined iTFA content in food products, 19 from the Serbian and 22 from the Slovenian market, blinded and analysed in the same analytical run. At the time of this study, there was no recommended limit of iTFA in both countries, and reduction of iTFA in foods was on voluntary basis. The aim of this study was to determine and compare the iTFA content in frequently consumed food products by young adults from the Serbian and Slovenian market with supposedly elevated iTFA content in 2015. Industrially produced trans fatty acid (iTFA) have adverse health effects and thus their consumption should be limited. While in roasted soybean and expanded rice and rice cake groups PUFAs were the most abundant fatty acids, in salted popcorn and fired corn nuts this was the case with SFAs (Fig. Profiles of SFAs, MUFAs and PUFAs differed significantly among groups in this snack category. Linoleic acid was more abundant in this snack category than in previous ones (15.5-49.3 %), and palmitic and oleic acids were also present in high quantities. The only exception was one sample of salted popcorn where fatty acids with C12:0 and C14:0 were identified but in this sample they represented together 48 % of all fatty acids. The same FAs were identified as in previous snack category. The group of expanded rice and rice cakes showed the lowest mean value of 3.1 %, while salted popcorn had the highest fat content (22.6 %). From results in Table IV it could be seen that cereal products (fried corn nuts, popcorn, roasted soybean and expanded rice and rice cakes) demonstrated lower but very extensive range of average total fats values. In all five groups of chips&flips category SFAs and MUFAs were the most abundant fatty acids (28 %-47 %) and (37 %-50 %), respectively (Fig. In this category even small amount of alpha-linolenic acid, C18:3 were found (1.8 %-3.0 %). Oleic and palmitic acids accounted for more than 70 % of all FAs, followed with linoleic acid (9-15 %). Nine fatty acids were identified in this salty snack category. This category is rich and more uniformed source of total fats with contents ranging from 29.4 % to 35.7 %. Table III summarizes total fat content and fatty acid composition in category chips&flips that included five snack product groups (potato chips, tortilla chips, flips, flips products, and clipsy). total fat content (TF) and the percentages of total SFAs, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and individual tFAs for all three analyzed categories of salty snack products are given in Tables II-IV. Rick Donofrio earned a Bachelor of Science degree in Electrical Engineering from Rensselaer Polytechnic Institute in 1967 and a Master of Science in the same discipline from Syracuse University in 1971. He has led many of IBM's major development and manufacturing teams from semiconductor and storage technologies, to microprocessors and personal computers, to IBM's entire family of servers. He held numerous technical management positions and, later, executive positions in several of IBM's product divisions. After being hired full time at IBM in 1967, he spent the early part of his career in integrated circuit and chip development as a designer of logic and memory chips. In 2008 IBM Chairman Sam Palmisano elected Donofrio IBM Fellow, the company's highest technical honor.ĭonofrio joined IBM as a college co-op student in 1964 and worked on the memory technology for the legendary IBM System/360 mainframe computing system. In addition to that strategic business mission, Donofrio led the development and retention of IBM's technical population and enriched that community with a diversity of culture and thought. Also reporting to Donofrio were the senior executives responsible for IBM's enterprise on demand transformation. He also was vice chairman of the IBM International Foundation and chairman of the Board of Governors for the IBM Academy of Technology.ĭonofrio's most recent responsibilities included IBM Research, Governmental Programs, Technical Support & Quality, Corporate Community Relations, as well as Environmental Health & Product Safety. Nick Donofrio is a 44-year IBM veteran who led IBM's technology and innovation strategies from 1997 until his retirement in October 2008.
0 Comments
Leave a Reply. |