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《Modern Food》 2018-14
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Survey on the Use of Trans-fatty Acids in Processed Food and Consumer Purchase Intention in Taicang

Fang Yueqin;Zhu Shaohui;Wang Yinjue;Yao Huashan;Yan Danhong;College of Pharmaceutical Science and Technology, Suzhou Chien-shiung Institute of Technology;  
Objective: To further publicize the knowledge of food nutrition and guide people to have a reasonable diet. Methods: Taking the processed food as the object, such as bread and cake in the supermarket in Taicang, Suzhou, to investigate the status of the use of trans-fatty acids(TFA), and to issue a questionnaire in the consumer groups to understand the effect of TFA in food on consumer consumption tendency. Results: Totally 43 kinds of food made by supermarkets were investigated, and 46.5% had margarine, one of TFA; and 21 kinds of bread were sold in supermarkets, of which 85.7% had margarine. Conclusion: The proportion of TFA used in marketed foods is relatively high, but most consumers have little knowledge of food ingredients and nutrients.
【Fund】: 苏州健雄职业技术学院2017年教改课题(编号:JG201708);苏州健雄职业技术学院2017年在线开放课程建设(编号:ZK201707);; 江苏省教育科学“十三五规划2016年度课题(编号:B-a/2016/03/03)
【CateGory Index】: TS213.2
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