Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Something to chew on: technological aspects for novel snacks

Full text
Monteiro Cordeiro de Azeredo, Henriette [1, 2] ; Carvalho de Matos, Matheus [3] ; Madazio Niro, Carolina [3]
Total Authors: 3
[1] Embrapa Agroind Trop, R Dra Sara Mesquita 2270, BR-60511110 Fortaleza, Ceara - Brazil
[2] Embrapa Instrumentacao, Sao Carlos - Brazil
[3] Fed Univ Sao Carlos UFSCar, Postgrad Program Biotechnol, Sao Carlos - Brazil
Total Affiliations: 3
Document type: Review article
Source: Journal of the Science of Food and Agriculture; DEC 2021.
Web of Science Citations: 0

Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. (c) 2021 Society of Chemical Industry. (AU)

FAPESP's process: 18/12733-6 - Alginate-based films as probiotic carriers
Grantee:Henriette Monteiro Cordeiro de Azeredo
Support Opportunities: Regular Research Grants