Loading...
Publication
Estudo de alternativas naturais a conservantes químicos utilizados pela indústria
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 29759 | 355.96 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O presente estudo, intitulado “Estudo de Alternativas Naturais a Conservantes Químicos Utilizados pela Indústria Alimentar”, enquadra-se no âmbito da obtenção do grau de Licenciatura em Ciências da Nutrição.
De uma forma cada vez mais prevalente, o homem tem procurado melhores formas de se alimentar, desenvolvendo métodos mais eficientes de conservação de alimentos por métodos físicos e adicionando-lhes substâncias para realçar sabores e/ou conservá-los. Nas últimas décadas, os padrões alimentares têm mudado. Um crescente número de consumidores procura produtos pouco processados. Infelizmente, tem havido um aumento na frequência de surtos de intoxicações associados a alimentos, devido a contaminações microbiológicas. Rever a forma de alimentação a fim de readequá-la a padrões mais saudáveis com menos processados possível é possível, desde que a população esteja disposta a mudar hábitos e reorganizar-se no tempo.
Foi realizada uma revisão bibliográfica, pesquisando literatura atual e pertinente sobre o tema proposto, ou seja, os conservantes químicos e os conservantes naturais, de forma a que estes pudessem ser uma alternativa a ser usada a indústria alimentar nas bases de dados Sciencedirect, B-on e Pubmed. Foi incluído material entre 2008 e 2018 (últimos 10 anos), não descorando artigos mais antigos, caso o tema em causa fosse relevante. Também foram incluídos sites da internet, quando pertinentes para a informação exigida.
The present study, titled “Study of Natural Alternatives to Chemical Preservatives Used by the Food Industry,” falls within the scope of obtaining the Degree in Nutrition Sciences. In an increasingly prevalent way, man has sought better ways of eating, developing more efficient methods of food preservation by physical methods and adding substances to enhance flavors and/or preserve them. In recent decades, eating patterns have changed. A growing number of consumers are looking for low-processed products. Unfortunately, there has been an increase in the frequency of outbreaks of food poisoning due to microbiological contamination. Reviewing the form of feeding to re-adjust it to healthier, less processed standards is possible, provided the population is willing to change habits and reorganize over time. A literature review was carried out, researching current and pertinent literature on the proposed topic, i.e., chemical preservatives and natural preservatives, so that these could be an alternative to be used in the food industry in the databases Sciencedirect, B-on, and Pubmed. Material was included between 2008 and 2018 (last 10 years), not discoloring older articles, if the subject matter was relevant. Also included were internet sites, where pertinent to the required information.
The present study, titled “Study of Natural Alternatives to Chemical Preservatives Used by the Food Industry,” falls within the scope of obtaining the Degree in Nutrition Sciences. In an increasingly prevalent way, man has sought better ways of eating, developing more efficient methods of food preservation by physical methods and adding substances to enhance flavors and/or preserve them. In recent decades, eating patterns have changed. A growing number of consumers are looking for low-processed products. Unfortunately, there has been an increase in the frequency of outbreaks of food poisoning due to microbiological contamination. Reviewing the form of feeding to re-adjust it to healthier, less processed standards is possible, provided the population is willing to change habits and reorganize over time. A literature review was carried out, researching current and pertinent literature on the proposed topic, i.e., chemical preservatives and natural preservatives, so that these could be an alternative to be used in the food industry in the databases Sciencedirect, B-on, and Pubmed. Material was included between 2008 and 2018 (last 10 years), not discoloring older articles, if the subject matter was relevant. Also included were internet sites, where pertinent to the required information.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Alimentos processados Aditivos alimentares Conservantes naturais Conservantes químicos Processed food Food additives Natural preservatives Chemical preservatives