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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
24/10/2022 |
Data da última atualização: |
11/12/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ESPERANÇA, V. J. da R.; COELHO, C. C. de S.; TORREZAN, R.; TONON, R. V.; FREITAS-SILVA, O. |
Afiliação: |
VICTOR JONAS DA ROCHA ESPERANÇA, UNIRIO; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; RENATA TORREZAN, CTAA; RENATA VALERIANO TONON, CTAA; OTNIEL FREITAS SILVA, CTAA. |
Título: |
A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
International Journal of Food Properties, v.25, n. 1, 2022. p. 2396-2408. |
DOI: |
https://doi.org/10.1080/10942912.2022.2134417 |
Idioma: |
Inglês |
Conteúdo: |
The term tree nuts is used to describe any nut that comes from a tree. The best known and most consumed are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. This consumption has led to their use in the development of plant-based beverages. This review aims to bring information reported in the literature on plant-based beverages made from tree nuts regarding health, technological, microbiological, sensory, and consumer aspects. The bibliographic search covered the articles published between the years 2000 and 2022. In total, 54 articles were selected for this review, which were categorized according to their thematic area as Food technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumer studies (n = 12). It was observed that the most mentioned tree nuts were almond, cashew, hazelnut, and walnut, and the lowest mentioned were Brazil nut, macadamia nuts, pine nut, mallow nut, and sapucaia. Finally, this review observed that beverages represent beneficial nutritional and functional profile, but cannot be considered as a substitute, in their entirety, for dairy milk, except in the case of allergies to this food. Technological aspects proved to be positive for obtaining these beverages, with high pressure being the most advantageous. Considered safe and very promising from nutritional, industrial, environmental, and functional aspects. |
Palavras-Chave: |
NOT MILK. |
Thesaurus Nal: |
Food technology; Legumes; Nuts; Vegetables. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02223naa a2200241 a 4500 001 2147641 005 2022-12-11 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1080/10942912.2022.2134417$2DOI 100 1 $aESPERANÇA, V. J. da R. 245 $aA review on plant-based tree nuts beverages$btechnological, sensory, nutritional, health and microbiological aspects.$h[electronic resource] 260 $c2022 520 $aThe term tree nuts is used to describe any nut that comes from a tree. The best known and most consumed are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. This consumption has led to their use in the development of plant-based beverages. This review aims to bring information reported in the literature on plant-based beverages made from tree nuts regarding health, technological, microbiological, sensory, and consumer aspects. The bibliographic search covered the articles published between the years 2000 and 2022. In total, 54 articles were selected for this review, which were categorized according to their thematic area as Food technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumer studies (n = 12). It was observed that the most mentioned tree nuts were almond, cashew, hazelnut, and walnut, and the lowest mentioned were Brazil nut, macadamia nuts, pine nut, mallow nut, and sapucaia. Finally, this review observed that beverages represent beneficial nutritional and functional profile, but cannot be considered as a substitute, in their entirety, for dairy milk, except in the case of allergies to this food. Technological aspects proved to be positive for obtaining these beverages, with high pressure being the most advantageous. Considered safe and very promising from nutritional, industrial, environmental, and functional aspects. 650 $aFood technology 650 $aLegumes 650 $aNuts 650 $aVegetables 653 $aNOT MILK 700 1 $aCOELHO, C. C. de S. 700 1 $aTORREZAN, R. 700 1 $aTONON, R. V. 700 1 $aFREITAS-SILVA, O. 773 $tInternational Journal of Food Properties$gv.25, n. 1, 2022. p. 2396-2408.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
27/09/2012 |
Data da última atualização: |
27/09/2012 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MATTOS, P. P. de; BRAZ, E. M.; DOMENE, V. D.; MELLO, A. A.; FERREIRA, R. A. |
Afiliação: |
PATRICIA POVOA DE MATTOS, CNPF; EVALDO MUNOZ BRAZ, CNPF; Vitor Dressano Domene, Bolsista PIBIC-CNPq; Anabel Aparecida Mello, UFS; Robério Anastácio Ferreira, UFS. |
Título: |
Crescimento de Schinus terebinthifolius na região do baixo São Francisco. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
In: CONGRESSO FLORESTAL PARANAENSE, 4., 2012, Curitiba. Anais. [Curitiba]: Malinovski Florestal, 2012. |
Descrição Física: |
CD-ROM. |
Idioma: |
Português |
Notas: |
Resumo. |
Palavras-Chave: |
Anel de crescimento; Manejo florestal. |
Thesagro: |
Schinus Terebinthifolius. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/66954/1/2012-PatriciaP-CFP-CresimentoSchinus.pdf
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Marc: |
LEADER 00642nam a2200205 a 4500 001 1934804 005 2012-09-27 008 2012 bl uuuu u00u1 u #d 100 1 $aMATTOS, P. P. de 245 $aCrescimento de Schinus terebinthifolius na região do baixo São Francisco. 260 $aIn: CONGRESSO FLORESTAL PARANAENSE, 4., 2012, Curitiba. Anais. [Curitiba]: Malinovski Florestal$c2012 300 $cCD-ROM. 500 $aResumo. 650 $aSchinus Terebinthifolius 653 $aAnel de crescimento 653 $aManejo florestal 700 1 $aBRAZ, E. M. 700 1 $aDOMENE, V. D. 700 1 $aMELLO, A. A. 700 1 $aFERREIRA, R. A.
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