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4-Hydroxynonenal: a parameter of quality and safety of vegetable oils
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Orientador(es)
Resumo(s)
Due 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.
Descrição
EC Nutrition Editor’s Column - 2017
Palavras-chave
Segurança Alimentar Oils Safety Polyunsaturated Fatty Acids 4-hydroxynonenal Oxidation
Contexto Educativo
Citação
EC Nutrition ECO.01. 2017: 27-29