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Advisor(s)
Abstract(s)
A extrusão de alimentos envolve transformações moleculares complexas que permitem grande diversidade nos produtos extrudidos existentes e nas suas propriedades físicas, químicas, sensoriais e nutricionais. Neste artigo são apresentadas aplicações atuais da extrusão na indústria alimentar, assim como as características dos produtos extrudidos.
Food extrusion involves complex molecular transformations that allow diversity in the existing extruded products and in their physical, chemical, sensory and nutritional properties. In this article, current applications of extrusion in food industry are presented, as well as the characteristics of the extruded products; it also describes the interactions between the relevant parameters involved in this particular food processing operation. Finally, future trends in the extruded products formulation are presented.
Food extrusion involves complex molecular transformations that allow diversity in the existing extruded products and in their physical, chemical, sensory and nutritional properties. In this article, current applications of extrusion in food industry are presented, as well as the characteristics of the extruded products; it also describes the interactions between the relevant parameters involved in this particular food processing operation. Finally, future trends in the extruded products formulation are presented.
Description
Keywords
Aperitivos Extrusão a frio Extrusão a quente Qualidade nutricional
Citation
Lopes-da-Silva, M.F.; Santos, Luís; Choupina, Altino (2016). A extrusão em tecnologia alimentar: aplicações, características dos produtos, composição e tendências futuras. Revista de Ciências Agrárias. ISSN 2183-041X. 39:1, p. 4-14
Publisher
Sociedade de Ciências Agrárias de Portugal