Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351262
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFigueiredo, Bruno Chacon de-
dc.contributor.authorunicampBragagnolo, Neura-
dc.contributor.authorunicampSimon, Sarah Janaina Gurgel Bechtinger-
dc.typeArtigopt_BR
dc.titleChanges in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milkpt_BR
dc.contributor.authorLira, G.M.-
dc.contributor.authorCabral, C.C.V.Q.-
dc.contributor.authorde Oliveira, Í.B.A.-
dc.contributor.authorFigueirêdo, B.C.-
dc.contributor.authorSimon, S.J.G.B.-
dc.contributor.authorBragagnolo, N.-
dc.subjectColesterolpt_BR
dc.subjectPeixept_BR
dc.subjectÁcidos graxospt_BR
dc.subject.otherlanguageFatty acidspt_BR
dc.subject.otherlanguageCholesterolpt_BR
dc.subject.otherlanguageFishespt_BR
dc.description.abstractThe influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA + DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content.pt_BR
dc.relation.ispartofFood research internationalpt_BR
dc.relation.ispartofabbreviationFood res. int.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2017-
dc.date.monthofcirculationNov.pt_BR
dc.language.isoengpt_BR
dc.description.volume101pt_BR
dc.description.firstpage198pt_BR
dc.description.lastpage202pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2017.08.070pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0963996917305410pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2013/06489-1pt_BR
dc.date.available2020-10-16T21:40:51Z-
dc.date.accessioned2020-10-16T21:40:51Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-16T21:40:51Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-16T21:40:51Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351262-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordProximate compositionpt_BR
dc.identifier.source2-s2.0-85028929123pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0003-2847-7161pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigopt_BR
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