Interdisciplinary studies in Food Engineering and technology.
Virginia de Fátima de Oliveira Silva, Victor Herbert de Alcântara Ribeiro, Juliana Cruz Albuquerque, Larissa Albuquerque Oliveira Vitoriano Rodrigues, Rebeca Morais Silva Santos, Francisca Evanice Mourão Lima de Sousa +2 more
LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
Abstract
The Interdisciplinary Studies in Food Engineering and Technology collection (Volume 1) emphasizes the importance that food science plays worldwide in the development of new foods using emerging technologies and the use of raw materials of high nutritional value, especially sweet potatoes [Ipomoea batatas (L.) Lam.]; beetroot [Beta vulgaris (L.)] ; seriguelas [Spondias purpúrea (L.)] pineapple [Ananas comosus (L.) Merril.] and cashew [Anacardium occidentale (L.)] residues; and dulce de leche with whey, from Cariri Paraibano. Brazil has stood out in this sense, the development of new foods and ingredients reveals the scientific potential of its researchers, increasingly encouraging innovation and the use of local raw materials such as fruits, vegetables,grains and seeds, revealing its megabi