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https://hdl.handle.net/1822/80405
Título: | Strategies for the reduction of sugar in food products |
Autor(es): | Gomes, Ana Bourbon, Ana I. Peixoto, Ana Rita Silva, Ana Sanches Tasso, Ana Almeida, Carina Nobre, Clarisse Nunes, Cláudia Sánchez, Claudia Gonçalves, Daniela Alexandra Castelo-Branco, Diogo Figueira, Diogo Coelho, Elisabete Gonçalves, Joana Teixeira, J. A. Castro, Lorenzo Miguel Pastrana Coimbra, Manuel A. Pintado, Manuela Cerqueira, Miguel Â. Fuciños, Pablo Teixeira, Paula Fernandes, Pedro A. R. Alves, Vitor D. |
Palavras-chave: | Food reformulation Sugar reduction strategies Enhanced sweet perception Sweeteners Structure modification Enzymatic conversion |
Data: | 21-Out-2022 |
Editora: | Academic Press |
Citação: | Gomes, Ana; Bourbon, Ana I.; Peixoto, Ana Rita; Silva, Ana Sanches; Tasso, Ana; Almeida, Carina; Nobre, Clarisse; Nunes, Cláudia; Sánchez, Claudia; Gonçalves, D. A.; Castelo-Branco, Diogo; Figueira, Diogo; Coelho, Elisabete; Gonçalves, Joana; Teixeira, José A.; Castro, Lorenzo Miguel Pastrana; Coimbra, Manuel A.; Pintado, Manuela; Cerqueira, Miguel A.; Fuciños, Pablo; Teixeira, Paula; Fernandes, Pedro A. R.; Alves, Vitor D., Chapter 9 - Strategies for the reduction of sugar in food products. In Miguel A. Cerqueira & Lorenzo Pastrana, Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being, Academic Press, 2022. ISBN: 978-0-323-85513-6, 219-241 |
Resumo(s): | Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modification targeting improved healthiness needs to guarantee their maintenance within acceptable levels to maintain consumer satisfaction. The reduction of sugar content in food to reduce both energy density of food and glycemic response is currently a key focus of the food manufacturing industry that poses several challenges. In this chapter, an overall perspective of sugar and its technological/functional role as well as the negative health implications associated to its excessive consumption is presented upholding the need for reformulation strategies to reduce free sugar intake. In this framework, the different solutions developed over the last years will be discussed including sugar structure modification and encapsulation to enhance sweet perception, food grade alternatives to sugar or in-situ enzymatic sugar conversion into non-digestible saccharides with enhanced (prebiotic) functionality. Examples of commercial products and market challenges will also be detailed. |
Tipo: | Capítulo de livro |
URI: | https://hdl.handle.net/1822/80405 |
ISBN: | 978-0-323-85513-6 |
DOI: | 10.1016/B978-0-323-85513-6.00008-6 |
Versão da editora: | https://doi.org/10.1016/C2020-0-02791-X |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
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document_55833_1.pdf Acesso restrito! | 216,1 kB | Adobe PDF | Ver/Abrir |