Importancia de los recubrimientos comestibles activos como estrategia para proteger las semillas oleaginosas contra los procesos de oxidación de lípidos que se encuentran en la literatura

Autor: Nascimento, Debora Ribeiro, Guerra, Itatiane Catarina, Mesquita, Juliana de Andrade, Hernandes, Thais, Takeuchi, Katiuchia Pereira

Publikováno v: Research, Society and Development; Vol. 11 No. 6; e21911629080
Research, Society and Development; Vol. 11 Núm. 6; e21911629080
Research, Society and Development; v. 11 n. 6; e21911629080
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The Brazil nut (Bertholletia Excelsa) is rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) such as oleic acid, linoleic acid and linolenic acid. The high content of these acids makes it a perishable food, and thus susc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a88d602f9890426eed2dd7f9e63ad43d
https://rsdjournal.org/index.php/rsd/article/view/29080

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing

Autor: R. Zamora, F. J. Hidalgo

Publikováno v: Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S1-S3 (2009)

Lipids are important food nutrients and they also carry out other functions such as to be carriers of aromatic substances or to influence food texture, for example. However, polyunsaturated acids are also easily oxidised. In fact, oxidative rancidity

Externí odkaz: https://doaj.org/article/b6c6014ab8964641acf6b0ddcdc855fc