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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: |
28/10/2022 |
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Data da última atualização: |
28/11/2022 |
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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: |
LIMA, J. R.; SILVA, C. M. |
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Afiliação: |
JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
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Título: |
Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Current Opinion in Biotechnology, v. 78, 102820, Dec. 2022. p. 1-8. |
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DOI: |
https://doi.org/10.1016/j.copbio.2022.102820 |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Biotecnologia; Enzima; Fermentação; Ingrediente; Perda Pós-Colheita; Processamento; Proteína; Tecnologia de Alimento. |
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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. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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520 $aPulses 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.
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773 $tCurrent Opinion in Biotechnology$gv. 78, 102820, Dec. 2022. p. 1-8.
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