Dear David,

 

Isn’t that the information we carry in almost all food composition
databases/tables?

We recalculate the analysed methyl (or butyl) ester concentrations of fatty
acids to express the data as “free” or non-esterified fatty acids?

 

If not, could you then elaborate a little on what is then meant?

 

All the best,

Anders

 

Anders Møller

Danish Food Information

Borgediget 12

DK-4000 Roskilde, Denmark

 

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From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Haytowitz, David
Sent: 03 April 2013 23:36
To: [log in to unmask]
Subject: non-esterified fatty acid concentration

 

Hello:

  We got a request asking if we had anything on the non-esterified fatty
acid concentration of foods.  Also, if anyone is working in this area.

 

Thank you,

 

David

 

 

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