Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento)
Main Author: | |
---|---|
Publication Date: | 2022 |
Other Authors: | , |
Format: | Article |
Language: | eng |
Source: | International Journal of Nutrology (Online) |
Download full: | https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/170 |
Summary: | Since 2004. a review about the effect of freezing and microwaves in vitamins and minerals has been evaluated. The freezing is one of the process more natural to keep food shelf-life mainly due to the lack of sensorial changes even when the food is cooked and precooked. However, if the food is raw, the freezing must 'be applied carefully and fast to avoid ice crystals formation, which break through the food structure and may alter food texture, flavor, color, and even odor. The freezing may also avoid or even reduce the microorganisms viability, oxygen and enzyme actions that may accelerate the degradation process, always when handled under hygiene-sanitary conditions. The microwaves uses micro irradiation -radiation from short waves and low frequency to warm up foods. It’s action makes the water molecules present in the food cheer generating heat, which spread through food molecules to heat and cook them (Komaroff, 2015). Nowadays is well-known the fast heating provoked by microwaves is one of the less damaged to the nutrients. Th reason why is the time spent to cook food, as longer easier to break down the food structure to have denatured and destabilized nutrients. The fact of is not need to add water to cook feed lead to preserve better the hydro soluble vitamins. Therefore, there is no significant vitamins and minerals loss using these food process techniques. |
id |
ABRAN-1_1ee86d5581770b2addf45498d0a5ed85 |
---|---|
oai_identifier_str |
oai:ojs2.ijn.zotarellifilhoscientificworks.com:article/170 |
network_acronym_str |
ABRAN-1 |
network_name_str |
International Journal of Nutrology (Online) |
repository_id_str |
|
spelling |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento)heatingfreezingmineralsvitaminsSince 2004. a review about the effect of freezing and microwaves in vitamins and minerals has been evaluated. The freezing is one of the process more natural to keep food shelf-life mainly due to the lack of sensorial changes even when the food is cooked and precooked. However, if the food is raw, the freezing must 'be applied carefully and fast to avoid ice crystals formation, which break through the food structure and may alter food texture, flavor, color, and even odor. The freezing may also avoid or even reduce the microorganisms viability, oxygen and enzyme actions that may accelerate the degradation process, always when handled under hygiene-sanitary conditions. The microwaves uses micro irradiation -radiation from short waves and low frequency to warm up foods. It’s action makes the water molecules present in the food cheer generating heat, which spread through food molecules to heat and cook them (Komaroff, 2015). Nowadays is well-known the fast heating provoked by microwaves is one of the less damaged to the nutrients. Th reason why is the time spent to cook food, as longer easier to break down the food structure to have denatured and destabilized nutrients. The fact of is not need to add water to cook feed lead to preserve better the hydro soluble vitamins. Therefore, there is no significant vitamins and minerals loss using these food process techniques.MetaScience Press2022-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/17010.1055/s-0039-1678690International Journal of Nutrology; Vol. 11 No. 3 (2018): International Journal of Nutrology (IJN) - December 2018; 108–1112595-28541984-301110.1055/s-009-42744reponame:International Journal of Nutrology (Online)instname:Associação Brasileira de Nutrologia (ABRAN)instacron:ABRANenghttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/170/165Copyright (c) 2022 International Journal of Nutrologyinfo:eu-repo/semantics/openAccessKachani, Adriana TrejgerCastro, Georgia Alvares deFisberg, Mauro2022-03-06T12:23:59Zoai:ojs2.ijn.zotarellifilhoscientificworks.com:article/170Revistahttps://ijn.zotarellifilhoscientificworks.com/index.php/ijnONGhttps://ijn.zotarellifilhoscientificworks.com/index.php/ijn/oaiijn@zotarellifilhoscientificworks.com || editorchief@zotarellifilhoscientificworks.com10.544482595-28541984-3011opendoar:2022-03-06T12:23:59International Journal of Nutrology (Online) - Associação Brasileira de Nutrologia (ABRAN)false |
dc.title.none.fl_str_mv |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
title |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
spellingShingle |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) Kachani, Adriana Trejger heating freezing minerals vitamins |
title_short |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
title_full |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
title_fullStr |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
title_full_unstemmed |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
title_sort |
Processamento caseiro de congelamento e descongelamento por microondas e sua relação com o conteúdo de vitaminas e minerais (revisando o uso de microondas e congelamento) |
author |
Kachani, Adriana Trejger |
author_facet |
Kachani, Adriana Trejger Castro, Georgia Alvares de Fisberg, Mauro |
author_role |
author |
author2 |
Castro, Georgia Alvares de Fisberg, Mauro |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Kachani, Adriana Trejger Castro, Georgia Alvares de Fisberg, Mauro |
dc.subject.por.fl_str_mv |
heating freezing minerals vitamins |
topic |
heating freezing minerals vitamins |
description |
Since 2004. a review about the effect of freezing and microwaves in vitamins and minerals has been evaluated. The freezing is one of the process more natural to keep food shelf-life mainly due to the lack of sensorial changes even when the food is cooked and precooked. However, if the food is raw, the freezing must 'be applied carefully and fast to avoid ice crystals formation, which break through the food structure and may alter food texture, flavor, color, and even odor. The freezing may also avoid or even reduce the microorganisms viability, oxygen and enzyme actions that may accelerate the degradation process, always when handled under hygiene-sanitary conditions. The microwaves uses micro irradiation -radiation from short waves and low frequency to warm up foods. It’s action makes the water molecules present in the food cheer generating heat, which spread through food molecules to heat and cook them (Komaroff, 2015). Nowadays is well-known the fast heating provoked by microwaves is one of the less damaged to the nutrients. Th reason why is the time spent to cook food, as longer easier to break down the food structure to have denatured and destabilized nutrients. The fact of is not need to add water to cook feed lead to preserve better the hydro soluble vitamins. Therefore, there is no significant vitamins and minerals loss using these food process techniques. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/170 10.1055/s-0039-1678690 |
url |
https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/170 |
identifier_str_mv |
10.1055/s-0039-1678690 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/170/165 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 International Journal of Nutrology info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 International Journal of Nutrology |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MetaScience Press |
publisher.none.fl_str_mv |
MetaScience Press |
dc.source.none.fl_str_mv |
International Journal of Nutrology; Vol. 11 No. 3 (2018): International Journal of Nutrology (IJN) - December 2018; 108–111 2595-2854 1984-3011 10.1055/s-009-42744 reponame:International Journal of Nutrology (Online) instname:Associação Brasileira de Nutrologia (ABRAN) instacron:ABRAN |
instname_str |
Associação Brasileira de Nutrologia (ABRAN) |
instacron_str |
ABRAN |
institution |
ABRAN |
reponame_str |
International Journal of Nutrology (Online) |
collection |
International Journal of Nutrology (Online) |
repository.name.fl_str_mv |
International Journal of Nutrology (Online) - Associação Brasileira de Nutrologia (ABRAN) |
repository.mail.fl_str_mv |
ijn@zotarellifilhoscientificworks.com || editorchief@zotarellifilhoscientificworks.com |
_version_ |
1792204588282019840 |