| Texto completo | |
| Autor(es): |
Augusto, Pedro E. D.
[1, 2]
Número total de Autores: 1
|
| Afiliação do(s) autor(es): | [1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo de Revisão |
| Fonte: | CURRENT OPINION IN FOOD SCIENCE; v. 35, p. 72-78, OCT 2020. |
| Citações Web of Science: | 2 |
| Resumo | |
This opinion paper discussed past, present and future challenges facing food processing. If new challenges can only be overcome using new approaches, new opportunities arise for food processing. The challenges were organized in topics such as safety, preservation, nutrition, sensorial, wellbeing, environmental and future possibilities. In each topic, traditional, emerging and re-emerging challenges were discussed, as well as opportunities to overcome them based on new approaches, innovative interpretation and technologies. Some examples of topics covered by the discussion are food microbiology, allergies, enzyme activity, nutrient retention, incorporation, availability, mechanistic description and modelling, personalized needs, consumer perception, knowledge and feelings about food, the use of water, energy and raw materials to produce food products, as well as space missions. (AU) | |
| Processo FAPESP: | 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos |
| Beneficiário: | Maria Antonia Calori |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |