Moreover, the tocol profile reflected the tocol composition of the specified fat used as ingredient, thus giving the possibility to use tocols as a tool to verify the information given in food labelling.
Regarding vitamin E activity, expressed as Tocopherol Equivalent (T.E.), the 68% of the analysed bakery products can be declared in label as a source of vitamin E, in particular, all biscuits made with vegetable oils and croissants, while no analysed sandwich loaves provided the recommended allowance.
Moreover, the tocol profile reflected the tocol composition of the specified fat used as ingredient, thus giving the possibility to use tocols as a tool to verify the information given in food labelling.
Regarding vitamin E activity, expressed as Tocopherol Equivalent (T.E.), the 68% of the analysed bakery products can be declared in label as a source of vitamin E, in particular, all biscuits made with vegetable oils and croissants, while no analysed sandwich loaves provided the recommended allowance.
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