Publicação
Fatty acis profile in Serra da Estrela cheese: an overview
| Resumo: | Milk 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. |
|---|---|
| Autores principais: | Lima, M.J. Reis |
| Outros Autores: | Fontes, Luísa; Peres, António M.; Guiné, Raquel P.F.; Lemos, Edite Teixeira de |
| Assunto: | Serra da Estrela cheese Fatty acids Flavour Health |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851220354990080 |
|---|---|
| author | Lima, M.J. Reis |
| author2 | Fontes, Luísa Peres, António M. Guiné, Raquel P.F. Lemos, Edite Teixeira de |
| author2_role | author author author author |
| author_facet | Lima, M.J. Reis Fontes, Luísa Peres, António M. Guiné, Raquel P.F. Lemos, Edite Teixeira de |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Lima, M.J. Reis\"},{\"Person.name\":\"Fontes, Luísa\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"},{\"Person.name\":\"Guiné, Raquel P.F.\"},{\"Person.name\":\"Lemos, Edite Teixeira de\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Lima, M.J. Reis Fontes, Luísa Peres, António M. Guiné, Raquel P.F. Lemos, Edite Teixeira de |
| datacite.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-02-28T12:10:02Z |
| datacite.date.embargoed.fl_str_mv | 2020-02-28T12:10:02Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Serra da Estrela cheese Fatty acids Flavour Health |
| datacite.titles.title.fl_str_mv | Fatty acis profile in Serra da Estrela cheese: an overview |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Lima, M.J. Reis Fontes, Luísa Peres, António M. Guiné, Raquel P.F. Lemos, Edite Teixeira de |
| dc.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-02-28T12:10:02Z |
| dc.date.embargoed.fl_str_mv | 2020-02-28T12:10:02Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/20758 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | LLU, Faculty of Food Technology |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by-nc/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Serra da Estrela cheese Fatty acids Flavour Health |
| dc.title.fl_str_mv | Fatty acis profile in Serra da Estrela cheese: an overview |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Milk 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. |
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| eu_rights_str_mv | openAccess |
| format | conferenceObject |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/20758 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| person_str_mv | Lima, M.J. Reis Fontes, Luísa Peres, António M. Peres, António M. https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 Guiné, Raquel P.F. Lemos, Edite Teixeira de |
| publishDate | 2019 |
| publisher.none.fl_str_mv | LLU, Faculty of Food Technology |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engLLU, Faculty of Food Technologypt_PTMilk 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.application/pdfpt_PTFatty acis profile in Serra da Estrela cheese: an overviewLima, M.J. ReisFontes, LuísaPersonalPeres, António M.DSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbDSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbPeresAntónio M.Ciência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969Guiné, Raquel P.F.Lemos, Edite Teixeira deHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-9984-48-317-72020-02-28T12:10:02Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/20758http://purl.org/coar/access_right/c_abf2open accessSerra da Estrela cheeseFatty acidsFlavourHealth1181903 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2019http://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/a1455cfd-2976-434a-9663-3b0cc4c8c9e1/downloadFOODBALT 2019 and NEEFOOD 2019Jelgava, Letónia |
| spellingShingle | Fatty acis profile in Serra da Estrela cheese: an overview Lima, M.J. Reis Serra da Estrela cheese Fatty acids Flavour Health |
| subject.fl_str_mv | Serra da Estrela cheese Fatty acids Flavour Health |
| title | Fatty acis profile in Serra da Estrela cheese: an overview |
| title_full | Fatty acis profile in Serra da Estrela cheese: an overview |
| title_fullStr | Fatty acis profile in Serra da Estrela cheese: an overview |
| title_full_unstemmed | Fatty acis profile in Serra da Estrela cheese: an overview |
| title_short | Fatty acis profile in Serra da Estrela cheese: an overview |
| title_sort | Fatty acis profile in Serra da Estrela cheese: an overview |
| topic | Serra da Estrela cheese Fatty acids Flavour Health |
| topic_facet | Serra da Estrela cheese Fatty acids Flavour Health |
| url | http://hdl.handle.net/10198/20758 |
| visible | 1 |