Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids

Ityotagher P. Aondoakaa, Casimir C. Akoh

Open source

DOI: 10.1146/annurev-food-052924-044712
Published: 2026-04-28
Container: Annual Review of Food Science and Technology
Publisher: Annual Reviews
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1146/annurev-food-052924-044712,
  title = {Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids},
  author = {Ityotagher P. Aondoakaa and Casimir C. Akoh},
  year = {2026},
  journal = {Annual Review of Food Science and Technology},
  doi = {10.1146/annurev-food-052924-044712},
  url = {https://doi.org/10.1146/annurev-food-052924-044712}
}

RIS

TY  - JOUR
TI  - Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids
AU  - Ityotagher P. Aondoakaa
AU  - Casimir C. Akoh
PY  - 2026
JO  - Annual Review of Food Science and Technology
DO  - 10.1146/annurev-food-052924-044712
UR  - https://doi.org/10.1146/annurev-food-052924-044712
ER  -

APA

Aondoakaa, I. P., & Akoh, C. C. (2026). Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids. Annual Review of Food Science and Technology. https://doi.org/10.1146/annurev-food-052924-044712

Source records

crossref · retrieved 2026-09-26T11:59:56.028Z