trans fats
Spanish translation: grasas hidrogenadas
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| 23:49 Jul 3, 2003 |
| English to Spanish translations [Non-PRO] Science - Food & Drink / food industry | |||||||
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|  Selected response from: Monica Colangelo Argentina Local time: 07:50 | ||||||
Grading comment
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| Summary of answers provided | ||||
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| 4 +6 | ácidos grasos trans |
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| 5 +4 | Grasas trans |
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| 5 +1 | answered post-grading |
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| 3 +1 | transgrasas |
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Answers
2 mins confidence: 
peer agreement (net): +6
peer agreement (net): +6ácidos grasos trans Explanation: Hola Isabel, Espero que le sea útil el enlace. Buena suerte y saludos del Oso ¶:^) -------------------------------------------------- Note added at 2003-07-03 23:53:29 (GMT) -------------------------------------------------- \"...¿Qué son los Acidos Grasos Trans? Los ácidos grasos trans se forman en el proceso de hidrogenación que se realiza sobre las grasas para utilizarlas en diferentes alimentos. Una de las características principales de la hidrogenación es hacer mas sólida la grasa, por ejemplo la de los aceites vegetales que se encuentra en estado líquido. Adémas, este proceso de hidrogenación promueve la frescura, le da mejor textura, mejor estabilidad y por lo tanto una mayor calidad al producto terminado. Los ácidos grasos trans también estan en algunos alimentos naturalmente, principalmente en la carne y en los productos lácteos. ...\" -------------------------------------------------- Note added at 2003-07-03 23:58:09 (GMT) -------------------------------------------------- Más fun-facts (en inglés) \"Trans-Fats Also indexed as: Hydrogenated Oils, Hydrogenated Vegetable Oils, Margarine, Partially-Hydrogenated Oils, Vegetable Shortening Like butter, margarine is often used as a spread; when cooking with margarine, do not heat it to high temperatures. Trans fats are produced through hydrogenation, a chemical process by which hydrogen is added to unsaturated fatty acids. Hydrogenation converts the unsaturated bonds in the oil into saturated bonds, creating a solid, spreadable fat with increased shelf life. Hydrogenation gets rid of some double bonds, but incompletely transforms others. These double bonds are transformed from the natural “cis” configuration to the “trans” configuration. Research indicates that eating trans fats is associated with an increased risk for heart disease. ...\" http://www.mycustompak.com/healthNotes/Food_Guide/Trans_Fats... Reference: http://www.nutrinfo.com.ar/pagina/info/trans0.html |
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