Appcc in the whey protein protein supplement industry

Detalhes bibliográficos
Autor(a) principal: Medeiros, Jaísia Lima de
Data de Publicação: 2020
Outros Autores: Pereira, Marizania Sena
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6595
Resumo: In view of the growing concern with quality, it is essential that the food industries adopt effective measures to ensure the safety and integrity of food, among them the HACCP. The objective was to offer subsidies to industries that manufacture / produce whey protein and to professionals who work in the prevention and control of quality and safety of foods. For the preparation of the HACCP plan for whey protein, Ordinance no 46 of 10 February 1994 was recommended, which follows the Codex Alimentaris Commission model, presenting seven basic principles. The results show that whey protein is a product in which it deserves special attention because it presents several possible agents of contamination in its production process. Thus, HACCP has proven to be an excellent tool to guarantee quality in all stages of whey protein production, as it becomes possible to analyze and identify all biological, physical and chemical agents, in which they can compromise quality of the final product. This becomes even more important, since it is on the rise, both in sports and in its incorporation in various preparations by the food industries, due to its functional properties.
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spelling Appcc in the whey protein protein supplement industryAppcc en la industria del suplemento de proteína de proteínaAppcc na indústria do suplemento proteico whey proteinHaccpSuplementos nutricionalesSeguridad alimentaria y nutricional.HaccpNutritional supplementsFood and nutritional security.AppccSuplementos nutricionaisSegurança alimentar e nutricional. In view of the growing concern with quality, it is essential that the food industries adopt effective measures to ensure the safety and integrity of food, among them the HACCP. The objective was to offer subsidies to industries that manufacture / produce whey protein and to professionals who work in the prevention and control of quality and safety of foods. For the preparation of the HACCP plan for whey protein, Ordinance no 46 of 10 February 1994 was recommended, which follows the Codex Alimentaris Commission model, presenting seven basic principles. The results show that whey protein is a product in which it deserves special attention because it presents several possible agents of contamination in its production process. Thus, HACCP has proven to be an excellent tool to guarantee quality in all stages of whey protein production, as it becomes possible to analyze and identify all biological, physical and chemical agents, in which they can compromise quality of the final product. This becomes even more important, since it is on the rise, both in sports and in its incorporation in various preparations by the food industries, due to its functional properties.En vista de la creciente preocupación por la calidad, es esencial que las industrias alimentarias adopten medidas efectivas para garantizar la seguridad e integridad de los alimentos, entre las cuales se destaca el HACCP. El objetivo era ofrecer subsidios a las industrias que fabrican / producen proteína de suero ya los profesionales que trabajan en la prevención y el control de la calidad y la seguridad de los alimentos. Para la elaboración del plan HACCP para la proteína de suero, se recomienda la Ordenanza no. 46 del 10 de febrero de 1994, que sigue el modelo de la Comisión del Codex Alimentaris, presentando siete principios básicos. Los resultados muestran que la proteína de suero es un producto en el que merece especial atención porque presenta varios posibles agentes de contaminación en su proceso de producción. Por lo tanto, HACCP ha demostrado ser una excelente herramienta para garantizar la calidad en todas las etapas de la producción de proteína de suero, ya que es posible analizar e identificar todos los agentes biológicos, físicos y químicos, en los que pueden comprometer la calidad. del producto final. Esto se vuelve aún más importante, ya que está en aumento, tanto en el deporte como en su incorporación en diversas preparaciones por las industrias alimentarias, debido a sus propiedades funcionales.Tendo em vista a crescente preocupação com a qualidade, é fundamental que as indústrias alimentícias adotem medidas eficazes para garantir a inocuidade e a integridade dos alimentos, dentre elas destacam-se o APPCC. Objetivou-se oferecer subsídios às indústrias que fabricam/produzem o whey protein e aos profissionais que trabalham na prevenção e controle de qualidade e inocuidade dos alimentos. Para a elaboração do plano APPCC do whey protein foi preconizado a portaria no 46, de 10 de fevereiro de 1994, que segue o modelo do Codex Alimentaris Commission, apresentando sete princípios básicos. Os resultados demostram que o whey protein é um produto no qual merece uma atenção especial por apresentar vários agentes possíveis de contaminação no seu processo de produção. Desse modo, o APPCC tem se mostrado uma excelente ferramenta para garantir a qualidade em todas as etapas de produção do whey protein, na medida em que se torna possível analisar e identificar todos os agentes biológicos, físicos e químicos, nos quais podem comprometer a qualidade do produto final. Isso se torna ainda mais importante, visto que ele se encontra em ampla ascensão, tanto no meio esportivo quanto na sua incorporação em diversas preparações pelas indústrias alimentícias, devido as suas propriedades funcionais.Research, Society and Development2020-08-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/659510.33448/rsd-v9i9.6595Research, Society and Development; Vol. 9 No. 9; e218996595Research, Society and Development; Vol. 9 Núm. 9; e218996595Research, Society and Development; v. 9 n. 9; e2189965952525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6595/6354Copyright (c) 2020 Jaísia Lima de Medeiros, Marizania Sena Pereirahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMedeiros, Jaísia Lima dePereira, Marizania Sena2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/6595Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:40.205182Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Appcc in the whey protein protein supplement industry
Appcc en la industria del suplemento de proteína de proteína
Appcc na indústria do suplemento proteico whey protein
title Appcc in the whey protein protein supplement industry
spellingShingle Appcc in the whey protein protein supplement industry
Medeiros, Jaísia Lima de
Haccp
Suplementos nutricionales
Seguridad alimentaria y nutricional.
Haccp
Nutritional supplements
Food and nutritional security.
Appcc
Suplementos nutricionais
Segurança alimentar e nutricional.
title_short Appcc in the whey protein protein supplement industry
title_full Appcc in the whey protein protein supplement industry
title_fullStr Appcc in the whey protein protein supplement industry
title_full_unstemmed Appcc in the whey protein protein supplement industry
title_sort Appcc in the whey protein protein supplement industry
author Medeiros, Jaísia Lima de
author_facet Medeiros, Jaísia Lima de
Pereira, Marizania Sena
author_role author
author2 Pereira, Marizania Sena
author2_role author
dc.contributor.author.fl_str_mv Medeiros, Jaísia Lima de
Pereira, Marizania Sena
dc.subject.por.fl_str_mv Haccp
Suplementos nutricionales
Seguridad alimentaria y nutricional.
Haccp
Nutritional supplements
Food and nutritional security.
Appcc
Suplementos nutricionais
Segurança alimentar e nutricional.
topic Haccp
Suplementos nutricionales
Seguridad alimentaria y nutricional.
Haccp
Nutritional supplements
Food and nutritional security.
Appcc
Suplementos nutricionais
Segurança alimentar e nutricional.
description In view of the growing concern with quality, it is essential that the food industries adopt effective measures to ensure the safety and integrity of food, among them the HACCP. The objective was to offer subsidies to industries that manufacture / produce whey protein and to professionals who work in the prevention and control of quality and safety of foods. For the preparation of the HACCP plan for whey protein, Ordinance no 46 of 10 February 1994 was recommended, which follows the Codex Alimentaris Commission model, presenting seven basic principles. The results show that whey protein is a product in which it deserves special attention because it presents several possible agents of contamination in its production process. Thus, HACCP has proven to be an excellent tool to guarantee quality in all stages of whey protein production, as it becomes possible to analyze and identify all biological, physical and chemical agents, in which they can compromise quality of the final product. This becomes even more important, since it is on the rise, both in sports and in its incorporation in various preparations by the food industries, due to its functional properties.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-16
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://rsdjournal.org/index.php/rsd/article/view/6595
10.33448/rsd-v9i9.6595
url https://rsdjournal.org/index.php/rsd/article/view/6595
identifier_str_mv 10.33448/rsd-v9i9.6595
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6595/6354
dc.rights.driver.fl_str_mv Copyright (c) 2020 Jaísia Lima de Medeiros, Marizania Sena Pereira
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Jaísia Lima de Medeiros, Marizania Sena Pereira
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e218996595
Research, Society and Development; Vol. 9 Núm. 9; e218996595
Research, Society and Development; v. 9 n. 9; e218996595
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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