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
Websites: Danish Food Information (http://www.danfood.info)
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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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