Challenges and opportunities for food processing to promote consumption of pulses
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009 |
Resumo: | The benefits that pulses bring to the consumers - nutritional, health and environmental - meet several of the current consumption trends in the EU. The evolution of pulses consumption in the European regions displays two different panoramas: the North-South disparity and the similar lower consumption in the Eastern and Western regions. To improve consumer acceptance it is crucial to invest on educating and communicating to the consumers how pulses can contribute to healthy and sustainable diets. Here we present different food processing technologies that have the potential to increase not only the nutritional and organoleptic quality of pulses, but also it´s convenience of use as this emerges as a growing factor in the decision to purchase and food choice of consumers. This approach also includes the culinary innovation for the development of appealing, convenient and nutritive meals with healthy and environmental claims. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Challenges and opportunities for food processing to promote consumption of pulsesPulsesConsumptionHealthy DietConvenienceThe benefits that pulses bring to the consumers - nutritional, health and environmental - meet several of the current consumption trends in the EU. The evolution of pulses consumption in the European regions displays two different panoramas: the North-South disparity and the similar lower consumption in the Eastern and Western regions. To improve consumer acceptance it is crucial to invest on educating and communicating to the consumers how pulses can contribute to healthy and sustainable diets. Here we present different food processing technologies that have the potential to increase not only the nutritional and organoleptic quality of pulses, but also it´s convenience of use as this emerges as a growing factor in the decision to purchase and food choice of consumers. This approach also includes the culinary innovation for the development of appealing, convenient and nutritive meals with healthy and environmental claims.Sociedade de Ciências Agrárias de Portugal2016-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009Revista de Ciências Agrárias v.39 n.4 2016reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009Pinto,AlexandraGuerra,ManuelaCarbas,BrunaPathania,ShivaniCastanho,AnaBrites,Carlainfo:eu-repo/semantics/openAccess2024-02-06T17:02:14Zoai:scielo:S0871-018X2016000400009Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:17:23.870039Repositório 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 |
Challenges and opportunities for food processing to promote consumption of pulses |
title |
Challenges and opportunities for food processing to promote consumption of pulses |
spellingShingle |
Challenges and opportunities for food processing to promote consumption of pulses Pinto,Alexandra Pulses Consumption Healthy Diet Convenience |
title_short |
Challenges and opportunities for food processing to promote consumption of pulses |
title_full |
Challenges and opportunities for food processing to promote consumption of pulses |
title_fullStr |
Challenges and opportunities for food processing to promote consumption of pulses |
title_full_unstemmed |
Challenges and opportunities for food processing to promote consumption of pulses |
title_sort |
Challenges and opportunities for food processing to promote consumption of pulses |
author |
Pinto,Alexandra |
author_facet |
Pinto,Alexandra Guerra,Manuela Carbas,Bruna Pathania,Shivani Castanho,Ana Brites,Carla |
author_role |
author |
author2 |
Guerra,Manuela Carbas,Bruna Pathania,Shivani Castanho,Ana Brites,Carla |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Pinto,Alexandra Guerra,Manuela Carbas,Bruna Pathania,Shivani Castanho,Ana Brites,Carla |
dc.subject.por.fl_str_mv |
Pulses Consumption Healthy Diet Convenience |
topic |
Pulses Consumption Healthy Diet Convenience |
description |
The benefits that pulses bring to the consumers - nutritional, health and environmental - meet several of the current consumption trends in the EU. The evolution of pulses consumption in the European regions displays two different panoramas: the North-South disparity and the similar lower consumption in the Eastern and Western regions. To improve consumer acceptance it is crucial to invest on educating and communicating to the consumers how pulses can contribute to healthy and sustainable diets. Here we present different food processing technologies that have the potential to increase not only the nutritional and organoleptic quality of pulses, but also it´s convenience of use as this emerges as a growing factor in the decision to purchase and food choice of consumers. This approach also includes the culinary innovation for the development of appealing, convenient and nutritive meals with healthy and environmental claims. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12-01 |
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://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009 |
url |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000400009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
dc.source.none.fl_str_mv |
Revista de Ciências Agrárias v.39 n.4 2016 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 |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137268091322368 |