| Registro completo |
| Provedor de dados: |
Anais da ABC (AABC)
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| País: |
Brazil
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| Título: |
Trans fatty acid-forming processes in foods: a review
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| Autores: |
Martin,Clayton A.
Milinsk,Maria C.
Visentainer,Jesuí V.
Matsushita,Makoto
de-Souza,Nilson E.
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| Data: |
2007-06-01
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| Ano: |
2007
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| Palavras-chave: |
Trans fatty acids
Partial hydrogenation
Deodorization
Frying
Irradiation
Biohydrogenation
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| Resumo: |
There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015
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| Editor: |
Academia Brasileira de Ciências
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| Relação: |
10.1590/S0001-37652007000200015
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| Formato: |
text/html
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| Fonte: |
Anais da Academia Brasileira de Ciências v.79 n.2 2007
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| Direitos: |
info:eu-repo/semantics/openAccess
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