Repository logo
 
Publication

Fatty acid profile in Serra da Estrela cheese: An overview

2019-04Conference object Open access
Simple item page
dc.contributor.authorLima, Maria João
dc.contributor.authorFontes, Luísa
dc.contributor.authorPeres, António
dc.contributor.authorGuiné, Raquel
dc.contributor.authorLemos, Edite Teixeira de
dc.date.accessioned2019-05-21T08:44:41Z
dc.date.available2019-05-21T08:44:41Z
dc.date.issued2019-04
dc.description.abstractMilk and dairy products are of major importance in the human diet, since they are an excellent source of well-balanced nutrients which are consumed in large amounts and are easy to manufacture. Most cheeses present in the market are made from cow's milk, with ewe’s and goat’s cheeses being considered delicacies derived from the unavailability of goat's and ewe’s milk in certain periods of the year, proleading to a final product with high prices that consumers tend to value given the quality of the final products. Serra Estrela (SE) cheese, a traditional variety manufactured in the center region of Portugal, is part of the national ancient cultural heritage. Made from raw sheep milk it is assumed as an iconic gourmet cheese, when compared with other Portuguese cheeses. In the present work, the evolution of the lipid fraction, namely unsaturated fatty acids such as monounsaturated and polyunsaturated (omega 3 fatty acids and omega 6 fatty acids), was evaluated for a period of 9 months. Chemically it was possible to verify differences in terms of the fatty acid profile between the analysed cheese samples. SE cheese was characterized by a relatively high content of monounsaturated fatty acids (MUFA) and the evaluation of the lipid profile of SE cheese allowed possible future work in determining bioactive lipid compounds with possible health promoting functions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, M.J., Fontes, L., Peres, A., Guiné, R.P.F. & Lemos, E. T. (2019, April).Fatty acid profile in Serra da Estrela cheese: An overview. In Abstract Book of FOODBALT 2019 - 13th Baltic Conference on Food Science and Technology (p. 46). Jelgava: Latvia University of Life Sciences and Technologies, Faculty of Food Technology.pt_PT
dc.identifier.issn2501-0109
dc.identifier.urihttp://hdl.handle.net/10400.19/5504
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2019/menu_attachments/FoodBalt_2019_Abstract_book_final.pdfpt_PT
dc.subjectFatty acidpt_PT
dc.subjectFlavorpt_PT
dc.titleFatty acid profile in Serra da Estrela cheese: An overviewpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceJelgava, Letóniapt_PT
oaire.citation.startPage46pt_PT
oaire.citation.title“13th Baltic Conference on Food Science and Technology - FOODBALT 2019” and “5th North and East European Congress on Food - NEEFood 2019”pt_PT
person.familyNamePeres
person.familyNamede Pinho Ferreira Guiné
person.familyNameTeixeira-Lemos
person.givenNameAntónio
person.givenNameRaquel
person.givenNameEdite
person.identifier107333
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier1395515
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-idF71E-A443-C8CB
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-6346-8319
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id22836614300
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication2e2a3977-94ac-431b-b4ae-2e163164e4c5
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublicationb2314c80-32ce-4dd0-b7f7-38ac49eb7dbb
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2019_04_Jelgava_Resumo_QSE - Acidos gordos.pdf
Size:
895.81 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESAV - DIA - Resumos de eventos científicos não indexados à WoS/Scopus