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Powdered foods: structure, processing, and challenges: a review

2023Journal article Open access
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dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorMorales, Patricia
dc.contributor.authorFernandez-Ruiz, Virginia
dc.contributor.authorFerreira, Anabela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2024-01-24T12:29:27Z
dc.date.available2024-01-24T12:29:27Z
dc.date.issued2023
dc.description.abstractPowdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support via national funds FCT/MCTES to the CIMO (UIDB/00690/2020). J.M. Ueda thanks FCT for his Ph.D. grant (2022.13392.BD); M. Carocho thanks FCT for their individual employment program–contract (CEEC-IND/00831/2018); S.A. Heleno and L. Barros also thank FCT via the institutional scientific employment program–contract for her contract. P. Morales and V. Fernández- Ruiz are algo grateful to ALIMNOVA Research Group (UCM 252/2017).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationUeda, Jonata Massao; Morales, Patricia; Fernandez-Ruiz, Virginia; Ferreira, Anabela; Barros, Lillian; Carocho, Márcio; Heleno, Sandrina A. (2023). Powdered foods: structure, processing, and challenges: a review. Applied Sciences. eISSN 2076-3417. 13:22, p. 1-20pt_PT
dc.identifier.doi10.3390/app132212496pt_PT
dc.identifier.eissn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/29345
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationInnov2Eat: Innovative and powdered ready-to-eat dairy and vegetable-based yogurts
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPowdered productpt_PT
dc.subjectDrying processpt_PT
dc.subjectRehydration propertiespt_PT
dc.subjectFood microstructurept_PT
dc.titlePowdered foods: structure, processing, and challenges: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleInnov2Eat: Innovative and powdered ready-to-eat dairy and vegetable-based yogurts
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2022.13392.BD/PT
oaire.citation.endPage20pt_PT
oaire.citation.issue22pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameUeda
person.familyNameBarros
person.familyNameCarocho
person.familyNameHeleno
person.givenNameJonata Massao
person.givenNameLillian
person.givenNameMárcio
person.givenNameSandrina A.
person.identifier469085
person.identifierawbWiiMAAAAJ&hl
person.identifier.ciencia-id4417-F90B-68A3
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person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-7224-1098
person.identifier.ridJ-3600-2013
person.identifier.ridL-5951-2014
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id30067731800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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