4-Hydroxynonenal: a parameter of quality and safety of vegetable oils
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/4890 |
Resumo: | EC Nutrition Editor’s Column - 2017 |
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4-Hydroxynonenal: a parameter of quality and safety of vegetable oilsSegurança AlimentarOilsSafetyPolyunsaturated Fatty Acids4-hydroxynonenalOxidationEC Nutrition Editor’s Column - 2017Due to several factors, namely social, economic and technical, people have less time to spend in food preparation. Consequently, the consumption of fried and pre-fried foods has been increasing due to its easy preparation. This behaviour has been linked to an increase in the intake of fats and oils subjected to high temperatures. Oils and fats are previously processed (refining) to improve their quality, stability and safety. Despite the removal of a large amount of impurities from the oil that influence negatively their quality, some processing conditions can often originate new compounds with additional health hazards.This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTranSALT (2012DAN828)” and by the project “Operação NORTE01-0145-FEDER-000011 - denominada Qualidade e Segurança Alimentar - uma abordagem (nano)tecnológica” and the project UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/ BD/99718/2014) funded by the FCT, FSE and MEC.E-CroniconRepositório Científico do Instituto Nacional de SaúdeAlbuquerque, T.G.Oliveira, M.B.P.P.Silva, M.A.Costa, H.S.2018-01-31T17:03:10Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/4890engEC Nutrition ECO.01. 2017: 27-29info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:40:47Zoai:repositorio.insa.pt:10400.18/4890Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:39:59.988464Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
title |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
spellingShingle |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils Albuquerque, T.G. Segurança Alimentar Oils Safety Polyunsaturated Fatty Acids 4-hydroxynonenal Oxidation |
title_short |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
title_full |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
title_fullStr |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
title_full_unstemmed |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
title_sort |
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils |
author |
Albuquerque, T.G. |
author_facet |
Albuquerque, T.G. Oliveira, M.B.P.P. Silva, M.A. Costa, H.S. |
author_role |
author |
author2 |
Oliveira, M.B.P.P. Silva, M.A. Costa, H.S. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Albuquerque, T.G. Oliveira, M.B.P.P. Silva, M.A. Costa, H.S. |
dc.subject.por.fl_str_mv |
Segurança Alimentar Oils Safety Polyunsaturated Fatty Acids 4-hydroxynonenal Oxidation |
topic |
Segurança Alimentar Oils Safety Polyunsaturated Fatty Acids 4-hydroxynonenal Oxidation |
description |
EC Nutrition Editor’s Column - 2017 |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-01-31T17:03:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/4890 |
url |
http://hdl.handle.net/10400.18/4890 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
EC Nutrition ECO.01. 2017: 27-29 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
E-Cronicon |
publisher.none.fl_str_mv |
E-Cronicon |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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