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Interdisciplinary studies in Food Engineering and technology.

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dc.publisher.country Brasil pt_BR
dc.publisher.initials UFCG pt_BR
dc.subject.cnpq Engenharia de Alimentos. pt_BR
dc.subject.cnpq Tecnologia de alimentos. pt_BR
dc.title Interdisciplinary studies in Food Engineering and technology. pt_BR
dc.date.issued 2022
dc.description.abstract The Interdisciplinary Studies in Food Engineering and Technology collection (Volume 1) emphasizes the importance that food science plays worldwide in the development of new foods using emerging technologies and the use of raw materials of high nutritional value, especially sweet potatoes [Ipomoea batatas (L.) Lam.]; beetroot [Beta vulgaris (L.)] ; seriguelas [Spondias purpúrea (L.)] pineapple [Ananas comosus (L.) Merril.] and cashew [Anacardium occidentale (L.)] residues; and dulce de leche with whey, from Cariri Paraibano. Brazil has stood out in this sense, the development of new foods and ingredients reveals the scientific potential of its researchers, increasingly encouraging innovation and the use of local raw materials such as fruits, vegetables,grains and seeds, revealing its megabiodiversity. In each chapter of the collection, new product formulations were developed using new processing strategies to reduce loss and waste, creating new food structures that rely on the use of husks, stalks, leaves and seeds, in addition to milk byproducts, with emphasis on the whey. In the entire collection, research effectively contributes to the implementation of the circular economy in food systems, in the search for nutritious, quality and safe food and, above all, in the reduction of food waste. Climate change and the earth's ability to regenerate its own resources is drastically decreasing and the population growth estimated for 2050 will lead to crisis in several sectors, as has happened in these last two years in food systems in the face of the COVID19 pandemic. Food science combined with new processing technologies is essential to ensure food safety, contributing to the transition from the current food system to a more efficient food system. In this way, food science is strongly present to ensure food safety and decisions must take into account the most technologically efficient, from the choice of raw material to the final product. In this sense, scientific research has a fundamental and strategic role. All the versatility of this new collection evidences the seriousness of all researchers in each chapter, I consider the fundamental work, deserves to be read and appreciated by all those interested in the area. I feel professionally gratified for having been chosen to preface this work, which I do with great honor. (Marcelo Bregagnoli). pt_BR
dc.identifier.uri http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/26600
dc.date.accessioned 2022-08-20T19:42:03Z
dc.date.available 2022-08-20
dc.date.available 2022-08-20T19:42:03Z
dc.type Livro pt_BR
dc.subject Functional foods pt_BR
dc.subject Powered foods pt_BR
dc.subject Vegetables processing pt_BR
dc.subject Tecnologia de Alimentos pt_BR
dc.subject Food Engineering pt_BR
dc.subject Engenharia de Alimentos pt_BR
dc.subject Polpa de saputi pt_BR
dc.subject Saputi pulp pt_BR
dc.subject Abacaxi pt_BR
dc.subject Peneapple pt_BR
dc.subject Siriguela powder pt_BR
dc.subject Spray dryer - foods pt_BR
dc.subject Sweet potato pt_BR
dc.subject Batata doce pt_BR
dc.subject Beetroot pt_BR
dc.subject Beterraba pt_BR
dc.subject Coalho cheese pt_BR
dc.subject Queijo de coalho pt_BR
dc.subject Sweet milk added from whey pt_BR
dc.rights Acesso Aberto pt_BR
dc.creator SILVA, Virgínia Mirtes de Alcântara.
dc.creator RIBEIRO, Victor Herbert de Alcântara.
dc.creator ALBUQUERQUE, Juliana Cruz.
dc.creator RODRIGUES, Larissa Monique de Sousa.
dc.creator SANTOS, Rebeca Morais Silva.
dc.creator SOUSA, Francisca Moisés de.
dc.creator OLIVEIRA, Alison dos Santos.
dc.creator SILVA, Rosenildo dos Santos.
dc.publisher Universidade Federal de Campina Grande pt_BR
dc.language eng pt_BR
dc.identifier.citation SILVA, Virgínia Mirtes de Alcântara; RIBEIRO, Victor Herbert de Alcântara (Organizadores). Interdisciplinary studies in Food Engineering and technology. Campina Grande - PB: EPTEC, 2022. ISBN: 978-65-00-46420-7. Disponível em: http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/26600 pt_BR


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