4-Hydroxynonenal: a parameter of quality and safety of vegetable oils

Detalhes bibliográficos
Autor(a) principal: Albuquerque, T.G.
Data de Publicação: 2017
Outros Autores: Oliveira, M.B.P.P., Silva, M.A., Costa, H.S.
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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spelling 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
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publisher.none.fl_str_mv E-Cronicon
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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