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| 35. |  | AZEREDO, H. M. C. de; ROSA, M. de F.; FIGUEIREDO, M. C. B. de. Lignocellulosic-based nanostructures and their use in food packaging. In: CERQUEIRA, M. A.; LAGARON, J. M.; CASTRO, L. M. P.; VICENTE, A. A. (Ed.). Nanomaterials for Food Packaging: Materials, Processing Technologies, and Safety Issues. Amsterdam: Elsevier, 2018. Cap. 3 p. 47-69 (Micro & Nano Technologies Series)| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 38. | | PAULINO, L. R.; NIRO, C. M.; MENDONÇA, G. M. N. de; AZEREDO, H. M. C. de. Fatias de banana liofilizadas como veículo probiótico: Influência da matriz de revestimento na sobrevivência e estabilidade dos probióticos In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 14., 2022, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2022. Editores técnicos: Cristiane Sanchez Farinas, Daniel Souza Corrêa, Maria Alice Martins, Maria Fernanda Berlingieri Durigan, Paulo Sérgio de Paula Herrmann Júnior. 47 p.| Biblioteca(s): Embrapa Instrumentação. |
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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: |
LEADER 02447naa a2200229 a 4500
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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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