Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/168 |
Resumo: | Dairy industry has sought strategies for obtaining products that meet newmarket demands, focusing on foods of higher nutritional quality to be better options for consumers. In this competitive scenario, dairy foods have been developed to provide functional components and/or meet specific dietary needs, such as those observed in the setting of obesity and hypertension. Processed cheese, which originally has high-sodium and fat contents in its formulation, may also undergo a reformulation. In addition, nowadays, the addition of prebiotic ingredients into dairy products is a common technological practice to not only enhance their beneficial health effects but also to improve the final texture, replace fat components, and increase the fiber content. In the present review, we provide the state-of-the-art of the effects of fat and salt reduction and the positive impacts of adding prebiotics on the functional properties and sensory acceptance of processed cheeses. |
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Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebioticsDairy industry has sought strategies for obtaining products that meet newmarket demands, focusing on foods of higher nutritional quality to be better options for consumers. In this competitive scenario, dairy foods have been developed to provide functional components and/or meet specific dietary needs, such as those observed in the setting of obesity and hypertension. Processed cheese, which originally has high-sodium and fat contents in its formulation, may also undergo a reformulation. In addition, nowadays, the addition of prebiotic ingredients into dairy products is a common technological practice to not only enhance their beneficial health effects but also to improve the final texture, replace fat components, and increase the fiber content. In the present review, we provide the state-of-the-art of the effects of fat and salt reduction and the positive impacts of adding prebiotics on the functional properties and sensory acceptance of processed cheeses.Elsevier Ltd.Ferrão, L. L.; et. al.2021-09-21T19:15:21Z2021-09-21T19:15:21Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Research International, v. 86, 2016. Doi:10.1016/j.foodres.2016.04.034.0963-9969http://repositorio.ital.sp.gov.br/jspui/handle/123456789/168reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:16Zoai:http://repositorio.ital.sp.gov.br:123456789/168Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:16Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
title |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
spellingShingle |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics Ferrão, L. L.; et. al. |
title_short |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
title_full |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
title_fullStr |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
title_full_unstemmed |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
title_sort |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics |
author |
Ferrão, L. L.; et. al. |
author_facet |
Ferrão, L. L.; et. al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Ferrão, L. L.; et. al. |
dc.subject.none.fl_str_mv |
|
description |
Dairy industry has sought strategies for obtaining products that meet newmarket demands, focusing on foods of higher nutritional quality to be better options for consumers. In this competitive scenario, dairy foods have been developed to provide functional components and/or meet specific dietary needs, such as those observed in the setting of obesity and hypertension. Processed cheese, which originally has high-sodium and fat contents in its formulation, may also undergo a reformulation. In addition, nowadays, the addition of prebiotic ingredients into dairy products is a common technological practice to not only enhance their beneficial health effects but also to improve the final texture, replace fat components, and increase the fiber content. In the present review, we provide the state-of-the-art of the effects of fat and salt reduction and the positive impacts of adding prebiotics on the functional properties and sensory acceptance of processed cheeses. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2021-09-21T19:15:21Z 2021-09-21T19:15:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Research International, v. 86, 2016. Doi:10.1016/j.foodres.2016.04.034. 0963-9969 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/168 |
identifier_str_mv |
Food Research International, v. 86, 2016. Doi:10.1016/j.foodres.2016.04.034. 0963-9969 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/168 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Ltd. |
publisher.none.fl_str_mv |
Elsevier Ltd. |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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