Fatty acis profile in Serra da Estrela cheese: an overview

Lima, M.J. Reis; Fontes, Luísa; Peres, António M.; Guiné, Raquel P.F.; Lemos, Edite Teixeira de

Publication

Fatty acis profile in Serra da Estrela cheese: an overview

2019Conference object

dc.contributor.author	Lima, M.J. Reis
dc.contributor.author	Fontes, Luísa
dc.contributor.author	Peres, António M.
dc.contributor.author	Guiné, Raquel P.F.
dc.contributor.author	Lemos, Edite Teixeira de
dc.date.accessioned	2020-02-28T12:10:02Z
dc.date.available	2020-02-28T12:10:02Z
dc.date.issued	2019
dc.description.abstract	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.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Lima, M.J. Reis; Fontes, Luísa; Peres, António M.; Guiné, Raquel P.F.; Lemos, Edite Teixeira de (2019). Fatty acis profile in Serra da Estrela cheese: an overview. In FOODBALT 2019 13th Baltic Conference on Food Science and Technology Food. Nutrition. Well-being and NEEFOOD 2019 5th North and East European Congress on Food: abstract book. Jelgava. ISBN 978-9984-48-317-7	pt_PT
dc.identifier.isbn	978-9984-48-317-7
dc.identifier.uri	http://hdl.handle.net/10198/20758
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	LLU, Faculty of Food Technology	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/	pt_PT
dc.subject	Serra da Estrela cheese	pt_PT
dc.subject	Fatty acids	pt_PT
dc.subject	Flavour	pt_PT
dc.subject	Health	pt_PT
dc.title	Fatty acis profile in Serra da Estrela cheese: an overview	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Jelgava, Letónia	pt_PT
oaire.citation.title	FOODBALT 2019 and NEEFOOD 2019	pt_PT
person.familyName	Peres
person.givenName	António
person.identifier	107333
person.identifier.ciencia-id	CF16-5443-F420
person.identifier.orcid	0000-0001-6595-9165
person.identifier.rid	I-8470-2012
person.identifier.scopus-author-id	7102331969
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
relation.isAuthorOfPublication	7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery	7d93be47-8dc4-4413-9304-5b978773d3bb