Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Detalhes
- Tipo de apresentação: Pôster
- Eixo temático: Engenharia de Processos e Tecnologias Emergentes (ET)
- Palavras chaves: emerging technologies; Dairy foods; bibliometric analysis;
- 1 Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro
- 2 Departamento de Engenharia Agrícola e Solos / Faculdade de Ciências Agrárias / Universidade Federal do Amazonas
- 3 Universidade Federal Fluminense
- 4 Instituto Federal do Paraná - Câmpus Paranavaí
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Nathalia Gomes Ribeiro
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro
Resumo
Processing dairy products by conventional methods, such as pasteurization, can induce chemical reactions and physicochemical alterations, compromising nutritional and sensory quality. Thus, there is a growing worldwide demand for studies related to emerging processing technologies. This study aims to describe trends related to dairy processing through the application of emerging technologies, using a bibliometric analysis. Articles published in this area of research in the last decade were retrieved from scientific databases, and their findings were analyzed through a bibliometric study were accessed through a topic search of the Scopus database, considering period 2010 -2021.
Reviews and original articles expressed 70 and 30% of publications, respectively, being 80% of the papers published until 2015, with the impact factor ranged from 2.998 to 14.227. Novel thermal and non-thermal processing studies showed multidisciplinary approaches. Ohmic heating and microwave heating were the most discussed thermal technologies in the processing of dairy products while for non-thermal technologies, a significant trend in studies on ultrasound, high hydrostatic pressure and pulsed electric fields was observed. The impact of the application of novel food technologies concerning aspects such as quality, safety, and energy efficiency compared to traditional methods and the influence of critical operating conditions for process control were the most studied areas. Furthermore, the impact of novel non-thermal food processing technologies from the consumer's point of view is emerging. These findings can be used for future innovations in the research and development of dairy industry in relation of these topics.
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
Nathalia Gomes Ribeiro
Oi, tudo bem?
Eu irei dar continuidade a esse trabalho, pois estou realizando um mestrado profissional e esta é uma parte da minha dissertação. A maior dificuldade é que algumas tecnologias emergentes ainda não possuem muita base de dados de pesquisa aplicados a produto lácteos. Na continuidade deste trabalho irei realizar mais algumas pesquisas relacionando tecnologias emergentes aplicados em produtos lácteos com prebioticos. Espero que mais pesquisas surjam nesse âmbito nos próximos anos.