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M Henninger

Publications and source records attributed to M Henninger.

8 recordsLinked to original sources
PubMed1997

[Content of trans-fatty acids in convenience food].

Dietary intake of trans fatty acids (TFA) has recently been linked to the incidence of coronary heart disease. Partially hydrogenated oils and milk and depot fat of ruminant animals are widely regarded as the major sources of dietary TFA. Data concerning TFA contents of industrially prepared food, so-called convenience food, are, however, scarce. Therefore, the fatty acid composition of 52 canned meat products, 51 dry products (soups and sauces), 51 bakery products and snacks, and 74 ready prepared meals (canned or deep-frozen) was examined by gas/liquid chromatography. Canned meat products or prepared meals are no major sources for dietary TFA. Both product groups provided less than 1 g/100 g meat or serving. Contrary to this, dried food items may contain up to 9 g TFA/100 g product.

Animals↗
PubMed1996

Trans fatty acids in margarines and shortenings marketed in Austria.

Margarines and shortenings available in Austria were repeatedly sampled in 1991/1992 and the content of trans fatty acids (TFA) determined by using capillary GLC. Wide variations of the TFA contents with respect to intra- and inter-brand differences were observed. Diet margarines contained up to 1% TFA, while TFA concentrations in tub or stick margarines were much higher (15.7 +/- 5.8% and 21.3 +/- 5.3%, respectively). A sub-set of samples was also purchased in 1995 and a general reduction of the TFA content was noticed. Taking into account different market shares of certain margarine types, a weighted average of 15.7% TFA and 6.5% TFA was calculated for the 1991/1992 and the 1995 samples. Based on availability data the amount of TFA supplied with margarines was estimated to be 3.7 g per person per day, while a more accurate method of measuring dietary intakes, i.e. diet history and food frequency data, approximates the amount of TFA supplied with margarines to be 1.5 g per person per day for the 1991/1992 samples and 0.6 g for the 1995 samples.

Austria↗
PubMed1995

Estimation of the trans fatty acid content of edible oils and fats: an overview of analytical techniques.

Recent studies suggest that the consumption of trans fatty acids (TFA) may be linked to disturbances of human lipoprotein metabolism. In order to gain insight into this complex question, reliable techniques for the analysis of TFA are required. This article discusses the merits and shortcomings of widely used methods, mainly infra-red spectroscopy and various forms of chromatography, for the quantification of TFA in edible oils and fats.

Chemistry Techniques, Analytical↗
PubMed1994

Quantitation of trans fatty acids in milk fat using spectroscopic and chromatographic methods.

Trans fatty acids (TFA) formed during biohydrogenation by ruminant animals were quantified in cows' milk fat by means of Fourier transform i.r. (FTIR) spectroscopy. When samples were analysed as the derived methyl esters, a spectral subtraction technique resulted in TFA values that were not biased by the unspecific absorption of intact triacylglycerols or influenced by the shape of the trans band. Austrian milk fat samples contained 20-50 g TFA/kg. Results obtained by analysis of TFA as triacylglycerols compared favourably with those obtained by using methyl esters. The findings of the FTIR method were further substantiated by applying argentation chromatography in combination with capillary gas chromatography to the same set of samples. Besides trans monoenoic acids, non-methylene interrupted cis, trans octadecadienoic acids contributed significantly to the total trans content. Two novel TFA, trans-11, cis-15 octadecadienoic and cis-9, trans-13 octadecadienoic acids, were identified in milk fat by means of their retention behaviour on argentation chromatography and gas chromatography as well as by an oxidative degradation procedure.

Animals↗
PubMed1975

Informational determinants of females' self-attributions and observers' judgments of them in an achievement situation.

A female (A) received feedback about both her own and a male or female other's (B's) performance on an achievement task, and then estimated the likelihood that she and B possessed each of several attributes related to competence, likeableness, and physical attractiveness. The situation was witnessed by a male or female observer who then judged B's attributes and predicted A's and B's ratings of one another. A formulation of social inference processes developed by Gollob was used to identify and compare the informational cues used by actors and observers in making these attributions. The contributions of these cues depended substantially on the type of attribute being inferred, the judge (A or the observer), and whether the judgment was made of A or of B. A's behavior (i.e., her performance on the achievement task) contributed less to her self-attributions than it did either to her predictions of how B would rate her or to observers' actual judgments of her attributes. A's self-attributions tended to be relatively more influenced by her experiences before participating in the experiment. Whereas A appeared to use B's performance as a comparative standard when judging her own competence and expected B to do likewise, observers did not use B's performance in this manner when judging A. Moreover, A did not use her own performance as a standard when judging attributes of B. The article discusses theoretical implications of these results for attribution and self-perception processes.

Achievement↗
PubMedDate not supplied

Bacteriophage assembly.

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Chromatography, Gel↗