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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2021 |
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Data da última atualização: |
08/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AZEREDO, H. M. C. de; TONON, R. V.; McCLEMENTS, D. J. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; RENATA VALERIANO TONON, CTAA; DAVID J. MCCLEMENTS, University of Massachusett. |
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Título: |
Designing healthier foods: Reducing the content or digestibility of key nutrients. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, v.118, p. 459-470, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
Background: The global obesity epidemic and increasing incidences of metabolic diseases have been correlated to increased consumption of fat, sugar, and salt. In response, many food scientists are developing food products with reduced levels of sugar, fat and/or salt. However, knowledge of composition-structure-property relation-ships of foods is critical to create high-quality products that are well accepted by consumers. Moreover, food processing may increase the digestion rates of nutrients by breaking down food structures, thereby making them more readily digestible and absorbable.
Scope and approach: This review provides an overview of the mechanisms and expected effects of using structural design approaches to reduce the levels or retard the digestibility of nutrients associated with negative health impacts (especially fats, carbohydrates and salt) in processed foods. Key findings and conclusions: There are a number of design approaches that may be applied to food in order to make them less energy-dense or with reduced digestion rates of key nutrients, while not affecting much their
sensory appeal to consumers. |
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Palavras-Chave: |
Digestive enzyme; Multiple emulsion; Pickering emulsion; Rheology modification. |
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Thesaurus Nal: |
Flocculation; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01750nam a2200205 a 4500
001 2137323
005 2021-12-08
008 2021 bl uuuu u0uu1 u #d
100 1 $aAZEREDO, H. M. C. de
245 $aDesigning healthier foods$bReducing the content or digestibility of key nutrients.
260 $aTrends in Food Science & Technology, v.118, p. 459-470$c2021
520 $aBackground: The global obesity epidemic and increasing incidences of metabolic diseases have been correlated to increased consumption of fat, sugar, and salt. In response, many food scientists are developing food products with reduced levels of sugar, fat and/or salt. However, knowledge of composition-structure-property relation-ships of foods is critical to create high-quality products that are well accepted by consumers. Moreover, food processing may increase the digestion rates of nutrients by breaking down food structures, thereby making them more readily digestible and absorbable. Scope and approach: This review provides an overview of the mechanisms and expected effects of using structural design approaches to reduce the levels or retard the digestibility of nutrients associated with negative health impacts (especially fats, carbohydrates and salt) in processed foods. Key findings and conclusions: There are a number of design approaches that may be applied to food in order to make them less energy-dense or with reduced digestion rates of key nutrients, while not affecting much their sensory appeal to consumers.
650 $aFlocculation
650 $aFood technology
653 $aDigestive enzyme
653 $aMultiple emulsion
653 $aPickering emulsion
653 $aRheology modification
700 1 $aTONON, R. V.
700 1 $aMcCLEMENTS, D. J.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 168 | |
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