Conservação de alimentos: uma visão mais saudável
Palavras-chave:
Alimento, Conservação de alimentos, EnzimasResumo
Os consumidores estão cada vez mais conscientes da importância de uma alimentação saudável e buscam alimentos que atendam a essa necessidade e que ainda sejam seguros. O presente trabalho teve como objetivo fazer um levantamento bibliográfico através de artigos atuais encontrados nas bases de dados Scielo, Periódicos Capes, Science Direct, sobre duas metodologias não térmicas de conservação: a alta pressão hidrostática e o campo elétrico pulsado. Ambas possuem a características de eliminar microrganismos e inativar enzimas, ao mesmo tempo em que, provocam mínima ou nenhuma, alteração no valor nutricional dos alimentos.
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