publication . Article . 2009

Produção de refeições e alterações nutricionais nos alimentos

Torres, Duarte;
Open Access Portuguese
  • Published: 01 Jan 2009
  • Country: Portugal
Abstract
Durante a produção de refeições, o conteúdo nutricional dos alimentos pode decrescer devido à alteraçãoou degradação química dos nutrientes, ou devido à solubilização e drenagem dos nutrientes dos alimentos para o meio de confecção. Por outro lado, o processamento altera a matriz do alimento original,promovendo o aumento da biodisponibilidade de alguns nutrientes e fitoquímicos. Uma correcta compreensão destes dois fenómenos contribuirá para uma melhor estimativa de ingestão de nutrientes e do estado nutricional do indivíduo e das populações. Numa outra perspectiva, o desenho de formulaçõesalimentares, de refeições e de ementas, poderá ser aperfeiçoado se for co...
Subjects
free text keywords: Ciências da Saúde, Ciências da saúde, Health sciences, Health sciences, :Ciências da saúde [Ciências médicas e da saúde], :Health sciences [Medical and Health sciences]
Related Organizations

1. Millstone E, Lang T. Eating out. In: The atlas of food - who eats what, where and why. London: Earthscan; 2003. p. 92-93.

2. Frisch G, Elmadfa I. Impact of food processing on the implementation of dietary guidelines. Ann Nutr Metab. 2007; 51:50-53. [OpenAIRE]

3. Harris RS. General discussion on the stability of nutrients. In: Karmas E, Harris RS, editores. Nutritional evaluation of food processing. Third edition ed. New York: Von Nostrand Reinhold; 1988. p. 3-5.

4. Fennema O. Effects of freeze preservation on nutrients. In: Karmas E, Harris RS, editores. Nutritional evaluation of food processing. Third edition ed. New York: Von Nostrand Reinhold; 1988. p. 269-317.

5. Sanghvi T, Van Ameringen M, Baker J, Fiedler J, Ross J, Heymann H, et al. Vitamin and mineral deficiencies technical situation analysis: a report for the Ten Year Strategy for the Reduction of Vitamin and Mineral Deficiencies. Food Nutr Bull. 2007; 28(1): S160-S219.

6. Henry CJK, Heppell N. Nutritional losses and gains during processing: future problems and issues. Proc Nutr Soc. 2002; 61(1):145- 48.

7. Shi J, Le Maguer M. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit Rev Biotechnol. 2000; 20(4):293-334.

8. Parada J, Aguilera JM. Food microstructure affects the bioavailability of several nutrients. J Food Sci. 2007; 72(2):R21-R32.

9. Hotz C, Gibson RS. Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plantbased diets. J Nutr. 2007; 137(4):1097-100.

10. Slavin JL, Jacobs D, Marquart L. Grain processing and nutrition. Crit Rev Food Sci Nutr. 2000; 40(4):309-26.

11. Jarvi AE, Karlstrom BE, Granfeldt YE, Bjorck IME, Vessby BOH, Asp NGL. The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes-mellitus. Am J Clin Nutr. 1995; 61(4):837-42. [OpenAIRE]

12. Tahvonen R, Hietanen RM, Sihvonen J, Salminen E. Influence of different processing methods on the glycemic index of potato (Nicola). J Food Compos Anal. 2006; 19(4):372-78. [OpenAIRE]

13. Salmeron J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, et al. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care. 1997; 20(4):545-50. [OpenAIRE]

14. Salmeron J, Manson JE, Stampfer MJ, Colditz GA, Wing AL, Willett WC. Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. J Am Med Assoc. 1997; 277(6):472-77. [OpenAIRE]

Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue