Trans fatty acid-forming processes in foods: a review
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015 |
Resumo: | There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA. |
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Trans fatty acid-forming processes in foods: a reviewtrans fatty acidspartial hydrogenationdeodorizationfryingirradiationbiohydrogenationThere is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.Academia Brasileira de Ciências2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015Anais da Academia Brasileira de Ciências v.79 n.2 2007reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/S0001-37652007000200015info:eu-repo/semantics/openAccessMartin,Clayton A.Milinsk,Maria C.Visentainer,Jesuí V.Matsushita,Makotode-Souza,Nilson E.eng2007-06-27T00:00:00Zoai:scielo:S0001-37652007000200015Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2007-06-27T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
Trans fatty acid-forming processes in foods: a review |
title |
Trans fatty acid-forming processes in foods: a review |
spellingShingle |
Trans fatty acid-forming processes in foods: a review Martin,Clayton A. trans fatty acids partial hydrogenation deodorization frying irradiation biohydrogenation |
title_short |
Trans fatty acid-forming processes in foods: a review |
title_full |
Trans fatty acid-forming processes in foods: a review |
title_fullStr |
Trans fatty acid-forming processes in foods: a review |
title_full_unstemmed |
Trans fatty acid-forming processes in foods: a review |
title_sort |
Trans fatty acid-forming processes in foods: a review |
author |
Martin,Clayton A. |
author_facet |
Martin,Clayton A. Milinsk,Maria C. Visentainer,Jesuí V. Matsushita,Makoto de-Souza,Nilson E. |
author_role |
author |
author2 |
Milinsk,Maria C. Visentainer,Jesuí V. Matsushita,Makoto de-Souza,Nilson E. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Martin,Clayton A. Milinsk,Maria C. Visentainer,Jesuí V. Matsushita,Makoto de-Souza,Nilson E. |
dc.subject.por.fl_str_mv |
trans fatty acids partial hydrogenation deodorization frying irradiation biohydrogenation |
topic |
trans fatty acids partial hydrogenation deodorization frying irradiation biohydrogenation |
description |
There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0001-37652007000200015 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.79 n.2 2007 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
_version_ |
1754302856844804096 |