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Demystifying thickener classes food additives though molecular gastronomy

2020Journal article Restricted access
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dc.contributor.authorGomes, Lígia Rebelo
dc.contributor.authorSimões, Catarina D.
dc.contributor.authorSilva, Cláudia
dc.date.accessioned2021-05-26T15:32:11Z
dc.date.available2021-05-26T15:32:11Z
dc.date.issued2020
dc.description.abstractIn order to meet the nutritional needs of the increasing world population, a higher demand for food production seems to be imperative. This challenge is peremptory because it is necessary to find sustainable forms of production that have, in one hand, to meet the requirements of safety and quality and, simultaneously, the increase in demand. One way to achieve such a goal is to reduce waste along the food supply chain, which implies ensuring that most of the food produced reaches the population in conditions to be consumed. Food additives allow manufacturers to overcome the problem of limited supply of natural ingredients, increase the shelf life of food and simplify the complex procedures involved in cooking: they contribute to the reduction of waste and, thus, to the sustainability of nutrition of the global population. Nevertheless, food additives raise a number of ethical issues, such as consumer sovereignty, that is, “the consumer's ability to act in accordance with their informed judgments". In this revision, some of the physical chemical properties of widely used additives belonging to E400 to E490 types, namely alginates, agar-agar, methyl-celluloses, and pectin are revised in a simple manner using models derived from molecular gastronomy. Recipes models are presented to explain how the physical chemical properties allow food processing in order to attain of a particular characteristic of the food formulation. Preparations coming from the discipline of molecular gastronomy have been chosen to illustrate the concepts since they are based in laboratory related procedures and they use only a few ingredients. This work aims to add a valuable contribution for demystifying the use of the referred additives in food processing, thus contributing to rise consumer sovereignty.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGomes, L. R., Simões, C. D., & Silva, C. (2020). Demystifying thickener classes food additives though molecular gastronomy. International Journal of Gastronomy and Food Science, 22, 100262. https://doi.org/10.1016/j.ijgfs.2020.100262
dc.identifier.doi10.1016/j.ijgfs.2020.100262pt_PT
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10284/9940
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectMolecular gastronomypt_PT
dc.subjectAgar-agarpt_PT
dc.subjectSodium alginatept_PT
dc.subjectMethylcellulosept_PT
dc.subjectPectinpt_PT
dc.titleDemystifying thickener classes food additives though molecular gastronomypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage100262pt_PT
oaire.citation.titleInternational Journal of Gastronomy and Food Sciencept_PT
oaire.citation.volume22pt_PT
person.familyNameMaria da Silva Rebelo Gomes
person.familyNameSimões
person.familyNameSilva
person.givenNameLígia
person.givenNameCatarina
person.givenNameCláudia
person.identifier.ciencia-idA41A-22BE-18F0
person.identifier.ciencia-idC418-AE5B-96D3
person.identifier.ciencia-idF211-8AFF-4A25
person.identifier.orcid0000-0002-3496-6052
person.identifier.orcid0000-0002-4213-8951
person.identifier.orcid0000-0001-9777-8406
person.identifier.ridM-7525-2013
person.identifier.scopus-author-id36926139400
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication66614656-b892-46ad-93f3-7586580fd733
relation.isAuthorOfPublicatione95d97ad-180a-42bb-b50f-0511aa5a637d
relation.isAuthorOfPublicationd7e5acff-a616-4a62-a819-96bb720f0ea6
relation.isAuthorOfPublication.latestForDiscovery66614656-b892-46ad-93f3-7586580fd733

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