Data/hora: 26/05/2024 13:41:55

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	28/10/2022	
Data da última atualização: 	28/11/2022	
Autoria: 	LIMA, J. R.; SILVA, C. M.	
Afiliação: 	JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA.	
Título: 	Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Current Opinion in Biotechnology, v. 78, 102820, Dec. 2022. p. 1-8.	
DOI: 	https://doi.org/10.1016/j.copbio.2022.102820	
Idioma: 	Inglês	
Conteúdo: 	Pulses are one of the main global food sources and have become even more essential after the enormous growth of the plant-based food market. Among the losses and waste throughout the supply chain, postharvest ones and industrial sidestreams from protein processing are of special interest. In this review, we present the main reasons for postharvest losses, and strategies to reduce them. We also describe how to value the waste fractions generated from obtaining pulses' proteins and ways to enhance the proteins' functionalities. Fermentation and the use of enzymes were emphasized as biotechnological tools to develop new food ingredients and products.	
Thesagro: 	Biotecnologia; Enzima; Fermentação; Ingrediente; Perda Pós-Colheita; Processamento; Proteína; Tecnologia de Alimento.	
Thesaurus Nal: 	Enzymes; Fermentation wastes; Food biotechnology; Food processing; Food processing plants; Food processing wastes; Food technology; Ingredients; Plant proteins; Plant-based foods; Postharvest losses; Proteins.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15384-1) - UPC - AP - DD -  -  -  - DIS