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| Registros recuperados : 18 | |
| 1. |  | SOMASEGARAN, P. Inoculant production with diluted liquid cultures of Rhizobium spp. and autoclaved peat: evaluation of diluentes, Rhizobium spp., peats, sterility requirements, storage, and plants effectiveness. Applied and Environmental Microbiology, v.50, n.2, p.398-405, Aug. 1985.| Biblioteca(s): Embrapa Pantanal. |
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| 15. | | KANG, U. G.; SOMASEGARAN, P.; HOBEN, H. J.; BOHLOOL, B. B. Symbiotic potential, competitiveness, and serological properties of Bradyrhizobium japonicum indigenous to korean soils. Appl. Environ. Microbiol., v. 57, n. 4, p. 1038-1045, 1991.| Biblioteca(s): Embrapa Agrobiologia. |
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| 17. | | URQUIAGA, M. C. O.; KLEPA, M. S.; SOMASEGARAN, P.; RIBEIRO, R. A.; DELAMUTA, J. R. M.; HUNGRIA, M. Bradyrhizobium frederickii sp. nov., a nitrogen-fixing lineage isolated from nodules of the caesalpinioid species Chamaecrista fasciculata and characterized by tolerance to high temperature in vitro. International Journal of Systematic and Evolutionary Microbiology, v. 69, n. 12, p. 3863-3877, 2019. 15 p.| Biblioteca(s): Embrapa Soja. |
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| 18. | | KLEPA, M. S.; URQUIAGA, M. C. O.; SOMASEGARAN, P.; DELAMUTA, J. R. M.; RIBEIRO, R. A.; HUNGRIA, M. Bradyrhizobium niftali sp. nov., an effective nitrogen-fixing symbiont of partridge pea [Chamaecrista fasciculata (Michx.) Greene], a native caesalpinioid legume broadly distributed in USA. International Journal of Systematic and Evolutionary Microbiology, v. 69, p. 3448-3459, 2019.| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 18 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Instrumentação. |
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Data corrente: |
09/06/2022 |
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Data da última atualização: |
09/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
AZEREDO, H. M. C. de; MATOS, M. C. de; NIRO, C. M. |
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Afiliação: |
HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA. |
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Título: |
Something to chew on: technological aspects for novel snacks. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 102, 2022. |
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Páginas: |
2191?2198 |
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DOI: |
10.1002/jsfa.11701 |
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Idioma: |
Inglês |
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Conteúdo: |
According to the Merriam-Webster's, a snack (a term whose first reported use dates from 1757) is 'a light meal' or 'food eaten between regular meals'. Snacks usually do not require preparation, being convenient for people at home, school, work, or on the go. There are different motivations to snack, including hunger, social activity, distraction, and the rewarding properties of food.1 The global market for snacks was around US$ 500 billion in 2020.2 Consumers had increased their snack consumption even before the COVID-19 pandemic,3 but the whole pandemic scenario has promoted increased consumption of comfort foods, including snacks. People use several attributes to choose snacks, including sensory properties, price, and convenience. Health aspects have also been taken into account,7 and this has persuaded industries to offer healthier snack versions. Indeed, although 'snacks' are usually associated with unhealthy food,1 this concept has gradually changed, as healthier snacks have been considered as helpful tools to promote satiety and appetite control,8 and to minimize digestive and/or metabolic overload from fewer (and heavier) meals while helping consumers to meet recommendations for specific food groups (e.g. fruits) and nutrients (e.g. fiber and vitamins).9 Actually, the market for healthy snacks is expected to reach about US$ 33 billion by 2025.10 Though this figure is still small when compared with the whole snack food market, it indicates that a significant part of the global population is actually looking for healthier snacking choices. The objective of this mini-review is to summarize the technological aspects of recent evolutions on snacks and to identify studies indicating the trends and perspectives on future snacks. MenosAccording to the Merriam-Webster's, a snack (a term whose first reported use dates from 1757) is 'a light meal' or 'food eaten between regular meals'. Snacks usually do not require preparation, being convenient for people at home, school, work, or on the go. There are different motivations to snack, including hunger, social activity, distraction, and the rewarding properties of food.1 The global market for snacks was around US$ 500 billion in 2020.2 Consumers had increased their snack consumption even before the COVID-19 pandemic,3 but the whole pandemic scenario has promoted increased consumption of comfort foods, including snacks. People use several attributes to choose snacks, including sensory properties, price, and convenience. Health aspects have also been taken into account,7 and this has persuaded industries to offer healthier snack versions. Indeed, although 'snacks' are usually associated with unhealthy food,1 this concept has gradually changed, as healthier snacks have been considered as helpful tools to promote satiety and appetite control,8 and to minimize digestive and/or metabolic overload from fewer (and heavier) meals while helping consumers to meet recommendations for specific food groups (e.g. fruits) and nutrients (e.g. fiber and vitamins).9 Actually, the market for healthy snacks is expected to reach about US$ 33 billion by 2025.10 Though this figure is still small when compared with the whole snack food market, it indicates that a significant part of th... Mostrar Tudo |
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Palavras-Chave: |
Alternative protein sources; Fiber enrichment; Food extrusion; Fruit leathers; Non-conventional drying methods. |
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Categoria do assunto: |
-- |
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Marc: |
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024 7 $a10.1002/jsfa.11701$2DOI
100 1 $aAZEREDO, H. M. C. de
245 $aSomething to chew on$btechnological aspects for novel snacks.$h[electronic resource]
260 $c2022
300 $a2191?2198
520 $aAccording to the Merriam-Webster's, a snack (a term whose first reported use dates from 1757) is 'a light meal' or 'food eaten between regular meals'. Snacks usually do not require preparation, being convenient for people at home, school, work, or on the go. There are different motivations to snack, including hunger, social activity, distraction, and the rewarding properties of food.1 The global market for snacks was around US$ 500 billion in 2020.2 Consumers had increased their snack consumption even before the COVID-19 pandemic,3 but the whole pandemic scenario has promoted increased consumption of comfort foods, including snacks. People use several attributes to choose snacks, including sensory properties, price, and convenience. Health aspects have also been taken into account,7 and this has persuaded industries to offer healthier snack versions. Indeed, although 'snacks' are usually associated with unhealthy food,1 this concept has gradually changed, as healthier snacks have been considered as helpful tools to promote satiety and appetite control,8 and to minimize digestive and/or metabolic overload from fewer (and heavier) meals while helping consumers to meet recommendations for specific food groups (e.g. fruits) and nutrients (e.g. fiber and vitamins).9 Actually, the market for healthy snacks is expected to reach about US$ 33 billion by 2025.10 Though this figure is still small when compared with the whole snack food market, it indicates that a significant part of the global population is actually looking for healthier snacking choices. The objective of this mini-review is to summarize the technological aspects of recent evolutions on snacks and to identify studies indicating the trends and perspectives on future snacks.
653 $aAlternative protein sources
653 $aFiber enrichment
653 $aFood extrusion
653 $aFruit leathers
653 $aNon-conventional drying methods
700 1 $aMATOS, M. C. de
700 1 $aNIRO, C. M.
773 $tJournal of the Science of Food and Agriculture$gv. 102, 2022.
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