Supercritical fluid technology for agrifood materials processing

Detalhes bibliográficos
Autor(a) principal: Braga, Mara E M
Data de Publicação: 2023
Outros Autores: Gaspar, M. C., de Sousa, Hermínio C
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/9088
Resumo: This work was financially supported by Fundação para a Ciência e Tecnologia (FCT), Portugal, through the project Strategic Project UIDB/00102/2020 and Programmatic Project UIDP/00102/2020 of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF), and UI/05704/2020 of ciTechCare. M. C. Gaspar acknowledges FCT for the financial support through the Scientific Employment Stimulus – Individual and Institutional Calls (CEECIND/00527/2017 and CEECINST/00060/2021). The authors participate in the CYTED network RESALVALOR — Valorización de Residuos de la Industria Agroalimentaria. The authors are also grateful for the work of the designer José Gomes in the preparation of Figures 1 and 2.
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spelling Supercritical fluid technology for agrifood materials processingSupercritical technologyFoodAgrifood materialsThis work was financially supported by Fundação para a Ciência e Tecnologia (FCT), Portugal, through the project Strategic Project UIDB/00102/2020 and Programmatic Project UIDP/00102/2020 of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF), and UI/05704/2020 of ciTechCare. M. C. Gaspar acknowledges FCT for the financial support through the Scientific Employment Stimulus – Individual and Institutional Calls (CEECIND/00527/2017 and CEECINST/00060/2021). The authors participate in the CYTED network RESALVALOR — Valorización de Residuos de la Industria Agroalimentaria. The authors are also grateful for the work of the designer José Gomes in the preparation of Figures 1 and 2.Supercritical fluid technology has been applied in the food area for processing and preserving food products and/or monitoring the food quality, with known advantages. The main solvent used at supercritical conditions for food applications is carbon dioxide. Some examples are presented, from the traditional decaffeination of coffee up to the micronization of vanilla, passing through innovative processes such as the extrusion of protein-based snacks and drying of beetroot. The gap between research and industries is addressed, mainly due to a lack of data about food chemical changes that may occur during some processes, as well as technical data. However, this is an area in clear expansion and probably, in the future, we will have a menu composed of meals prepared by supercritical methods.ElsevierIC-OnlineBraga, Mara E MGaspar, M. C.de Sousa, Hermínio C2023-12-13T18:33:21Z2023-01-022023-01-02T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/9088engBraga, Mara E M; Gaspar, Marisa C; de Sousa, Hermínio C. "Supercritical fluid technology for agrifood materials processing". Current Opinion in Food Science 50 (2023): 100983. http://dx.doi.org/10.1016/j.cofs.2022.100983.https://doi.org/10.1016/j.cofs.2022.1009832214-7993info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:58:46Zoai:iconline.ipleiria.pt:10400.8/9088Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:51:37.699215Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Supercritical fluid technology for agrifood materials processing
title Supercritical fluid technology for agrifood materials processing
spellingShingle Supercritical fluid technology for agrifood materials processing
Braga, Mara E M
Supercritical technology
Food
Agrifood materials
title_short Supercritical fluid technology for agrifood materials processing
title_full Supercritical fluid technology for agrifood materials processing
title_fullStr Supercritical fluid technology for agrifood materials processing
title_full_unstemmed Supercritical fluid technology for agrifood materials processing
title_sort Supercritical fluid technology for agrifood materials processing
author Braga, Mara E M
author_facet Braga, Mara E M
Gaspar, M. C.
de Sousa, Hermínio C
author_role author
author2 Gaspar, M. C.
de Sousa, Hermínio C
author2_role author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Braga, Mara E M
Gaspar, M. C.
de Sousa, Hermínio C
dc.subject.por.fl_str_mv Supercritical technology
Food
Agrifood materials
topic Supercritical technology
Food
Agrifood materials
description This work was financially supported by Fundação para a Ciência e Tecnologia (FCT), Portugal, through the project Strategic Project UIDB/00102/2020 and Programmatic Project UIDP/00102/2020 of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF), and UI/05704/2020 of ciTechCare. M. C. Gaspar acknowledges FCT for the financial support through the Scientific Employment Stimulus – Individual and Institutional Calls (CEECIND/00527/2017 and CEECINST/00060/2021). The authors participate in the CYTED network RESALVALOR — Valorización de Residuos de la Industria Agroalimentaria. The authors are also grateful for the work of the designer José Gomes in the preparation of Figures 1 and 2.
publishDate 2023
dc.date.none.fl_str_mv 2023-12-13T18:33:21Z
2023-01-02
2023-01-02T00:00:00Z
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.uri.fl_str_mv http://hdl.handle.net/10400.8/9088
url http://hdl.handle.net/10400.8/9088
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Braga, Mara E M; Gaspar, Marisa C; de Sousa, Hermínio C. "Supercritical fluid technology for agrifood materials processing". Current Opinion in Food Science 50 (2023): 100983. http://dx.doi.org/10.1016/j.cofs.2022.100983.
https://doi.org/10.1016/j.cofs.2022.100983
2214-7993
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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