Publication
4-Hydroxynonenal: a parameter of quality and safety of vegetable oils
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B.P.P. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2018-01-31T17:03:10Z | |
| dc.date.available | 2018-01-31T17:03:10Z | |
| dc.date.issued | 2017 | |
| dc.description | EC Nutrition Editor’s Column - 2017 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.sponsorship | 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | EC Nutrition ECO.01. 2017: 27-29 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/4890 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | E-Cronicon | pt_PT |
| dc.relation.publisherversion | https://www.ecronicon.com/eco16/pdf/ECNU-01-ECO-14.pdf | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Oils | pt_PT |
| dc.subject | Safety | pt_PT |
| dc.subject | Polyunsaturated Fatty Acids | pt_PT |
| dc.subject | 4-hydroxynonenal | pt_PT |
| dc.subject | Oxidation | pt_PT |
| dc.title | 4-Hydroxynonenal: a parameter of quality and safety of vegetable oils | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT | |
| oaire.citation.endPage | 29 | pt_PT |
| oaire.citation.startPage | 27 | pt_PT |
| oaire.citation.title | EC Nutrition ECO.01 | pt_PT |
| oaire.fundingStream | 5876 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isProjectOfPublication | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 | |
| relation.isProjectOfPublication.latestForDiscovery | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 |