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| 3. |  | ESPERANÇA, V. J. DA R.; CASTRO, I. P. L. DE; MARQUES, T. S.; FREITAS-SILVA, O. Perception, knowledge, and insights on the Brazilian consumers about nut beverages. International Journal of Food Properties, v. 26, n. 1, p. 2576-2589, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | ASSIS, A. B. F. DE; BARBOZA, H. T. G.; SOARES, A. G.; FREITAS-SILVA, O.; ESPERANÇA, V. J. DA R. Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ. Research, Society and Development, v. 11, n. 11, e234111133691, 2022. Título em ingles: Evaluation of labels and physical-chemical characterization of Kombuchas sold in the city of Duque de Caxias - RJ. Título em espanhol: Evaluación de etiquetas y caracterización físico-química de Kombuchas vendidas en el...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | ESPERANÇA, V. J. da R.; COELHO, C. C. de S.; TORREZAN, R.; TONON, R. V.; FREITAS-SILVA, O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. International Journal of Food Properties, v.25, n. 1, 2022. p. 2396-2408.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/10/2022 |
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Data da última atualização: |
11/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
ESPERANÇA, V. J. da R.; COELHO, C. C. de S.; TORREZAN, R.; TONON, R. V.; FREITAS-SILVA, O. |
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Afiliação: |
VICTOR JONAS DA ROCHA ESPERANÇA, UNIRIO; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; RENATA TORREZAN, CTAA; RENATA VALERIANO TONON, CTAA; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
International Journal of Food Properties, v.25, n. 1, 2022. p. 2396-2408. |
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DOI: |
https://doi.org/10.1080/10942912.2022.2134417 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
NOT MILK. |
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Thesaurus NAL: |
Food technology; Legumes; Nuts; Vegetables. |
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Categoria do assunto: |
-- |
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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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