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https://hdl.handle.net/1822/61285
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Campo DC | Valor | Idioma |
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dc.contributor.author | Fasolin, Luiz H. | por |
dc.contributor.author | Pereira, Ricardo N. | por |
dc.contributor.author | Pinheiro, Ana Cristina | por |
dc.contributor.author | Martins, Joana T. | por |
dc.contributor.author | Andrade, C. C. P. | por |
dc.contributor.author | Ramos, Óscar L. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.date.accessioned | 2019-09-02T15:03:25Z | - |
dc.date.available | 2019-09-02T15:03:25Z | - |
dc.date.issued | 2019-11 | - |
dc.identifier.citation | Fasolin, Luiz H.; Pereira, Ricardo N.; Pinheiro, Ana Cristina; Martins, Joana T.; Andrade, C. C. P.; Ramos, Óscar L.; Vicente, António A., Emergent food proteins Towards sustainability, health and innovation. Food Research International, 125, 108586-108586, 2019 | por |
dc.identifier.issn | 0963-9969 | por |
dc.identifier.uri | https://hdl.handle.net/1822/61285 | - |
dc.description.abstract | There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with green and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given. | por |
dc.description.sponsorship | This work was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic fundingof UID/ BIO/04469/2019 and UID/Multi/50016/2019 units and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020-Programa Operacional Regional do Norte. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | UID/BIO/04469/2019 | por |
dc.relation | UID/Multi/50016/2019 | por |
dc.rights | openAccess | por |
dc.subject | Novel proteins | por |
dc.subject | Green process | por |
dc.subject | Structure | por |
dc.subject | Digestibility | por |
dc.subject | Allergenicity | por |
dc.title | Emergent food proteins Towards sustainability, health and innovation | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/food-research-international/ | por |
dc.comments | CEB51940 | por |
oaire.citationVolume | 125 | por |
dc.date.updated | 2019-08-18T14:18:40Z | - |
dc.identifier.doi | 10.1016/j.foodres.2019.108586 | por |
dc.identifier.pmid | 31554037 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Research International | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_51940_1.pdf | 1,13 MB | Adobe PDF | Ver/Abrir |