11 & 12 de maio de 2021

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CIÊNCIAS AGRÁRIAS

Agricultura sustentável
Ciência animal
Meio ambiente e Sociedade
Ciência e Tecnologia alimentar
Nutrição e Comportamentos alimentares

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CONFERENCISTA

Henryk Hubert Jeleń, PhD
POZNAN UNIVERSITY OF LIFE SCIENCES, POLAND

Short Bio

Henryk Jeleń is a full professor of food chemistry at the Faculty of Food Science and Nutrition, Poznań University of Life Sciences since 2007. He received his PhD (1996) and habilitation (2002) in food science, specializing in food chemistry. Has spent his postdoc in University of Minnesota, at Chester Mirocha Lab. He is a member of Polish Academy of Sciences. His scientific interests are related mainly to flavor chemistry and food aroma compounds analysis using hyphenated techniques (GC-O, GC-MS, GCxGC-MS), also profiling volatile compounds for authenticity testing and monitoring changes in food products. He is also interested in sample preparation techniques in flavor/volatile compounds analysis, especially solventless approaches. He authored over 120 peer-reviewed scientific publications, 15 book chapters and edited a book on food flavors.

COLD PRESSED OILS – A SENSORY FEAST FOR CONSUMERS AND A CHALLENGE FOR ANALYTICAL AND FLAVOR CHEMISTS

Henryk Jeleń, Anna Gaca, Małgorzata Majcher

Cold pressed oils are produced from oil-rich plants seeds using pressing at low temperature, therefore the final product is rich in bioactive constituents, and retains the characteristic flavour of the raw material. They are getting more popular among consumers not only due to their nutritional value, but also to their unique flavour. The complexity of their flavour is the result of seeds composition, very often seeds pre-processing, such as roasting and changes undergoing in oils in a result of unsaturated fatty acids reactivity.
Compounds that are responsible for the unique flavour of these oils – key odorants – require specific methods for their identification and quantitation involving gas chromatography – olfactometry (GC-O) and gas chromatography – mass spectrometry (GC-MS). This approach allows for the identification among hundreds of volatiles these compounds that are important in creation of flavour of these oils. On the other hand volatile compounds may provide useful information for the authenticity assessment of oils, their botanical origin, as well as markers of the technological processes and quality changes during oils storage.
The lecture will be focused on challenges in identification of compounds responsible for flavour of cold pressed rapeseed and argan oils, as well as the use of volatile compounds of different cold pressed oils for their differentiation, and quality testing.

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REVISTA

Possibilidade de publicar artigo completo no Journal Open Agriculture (indexado na Scopus) com oferta especial: desconto de 50% nas taxas de processamento de artigos.

Por favor entre em contato com a Editora-Chefe Agnieszka Topolska ( Agnieszka.Topolska@degruyter.com), Polónia para beneficiar da oferta.

Covered by: Elsevier – SCOPUS
Clarivate Analytics – Emerging Sources Citation Index
CiteScore 2018: 0.78
SCImago Journal Rank (SJR) 2018: 0.246
Source Normalized Impact per Paper (SNIP) 2018: 0.916

Todos os resumos aceites (para comunicações orais ou em e-póster) serão publicados numa edição especial da revista Millenium – Journal of Education, Technologies and Health.

Os autores poderão ainda submeter o artigo na plataforma da Millenium.
Documentos necessários à submissão
Template do artigo (formato editável)
Ficha de Artigo

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O Artigo deve ser Original e não ter sido ainda publicado;
Título, Resumo, Palavras-chave / Descritores em Português, Inglês e Castelhano, logo na submissão da 1ª versão do artigo;
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Ficha de Autores completa;
Artigo estruturado de acordo com o Template da Revista;
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Referências Bibliográficas de acordo com o estilo APA;

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COMISSÃO CIENTÍFICA

Raquel Guiné
POLITÉCNICO DE VISEU, ESCOLA SUPERIOR AGRÁRIA, CERNAS, Portugal | ORCiD

António Dinis Ferreira
INSTITUTO POLITÉCNICO DE COIMBRA, CERNAS, Portugal | ORCiD

António Monteiro
POLITÉCNICO DE VISEU, ESCOLA SUPERIOR AGRÁRIA, Portugal | ORCiD

Cristina Amaro da Costa
POLITÉCNICO DE VISEU, ESCOLA SUPERIOR AGRÁRIA, Portugal | ORCiD

Elsa Ramalhosa
INSTITUTO POLITÉCNICO DE BRAGANÇA, Portugal | ORCiD

Fernando Gonçalves
POLITÉCNICO DE VISEU, ESCOLA SUPERIOR AGRÁRIA, Portugal | ORCiD

Henryk Hubert Jeleń
POZNAN UNIVERSITY OF LIFE SCIENCES, Poland | ORCiD

Manuela Pintado
ESB, UNIVERSIDADE CATÓLICA PORTUGUESA, Porto, Portugal | ORCiD

Maria João Barroca
Unidade de Química-Física Molecular, UNIVERSIDADE DE COIMBRA, Portugal | ORCiD

Mario Giorgi
UNIVERSITÀ DI PISA, Italy | ORCiD

Ofélia Anjos
INSTITUTO POLITÉCNICO DE CASTELO BRANCO, Portugal | ORCiD

Pedro Rodrigues
POLITÉCNICO DE VISEU, ESCOLA SUPERIOR AGRÁRIA, CERNAS, Portugal

Sílvia Rocha
Departamento de Química, UNIVERSIDADE DE AVEIRO, Portugal | ORCiD

Soulaïman Sakr
UNIVERSITE D’ANGERS, France | ORCiD | SCOPUS Author ID: 35608505100

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