RT Journal Article
T1 Powdered Foods: Structure, Processing, and Challenges: A Review
A1 Ueda, Jonata M.
A1 Morales Gómez, Patricia
A1 Fernández Ruiz, Virginia
A1 Ferreira, Anabela
A1 Barros, Lillian
A1 Carocho, Marcio
A1 Heleno, Sandrina A.
AB Powdered 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.
PB MDPI
SN 2076-3417
YR 2023
FD 2023-11-20
LK https://hdl.handle.net/20.500.14352/111904
UL https://hdl.handle.net/20.500.14352/111904
LA eng
NO Ueda, J.M.; Morales, P.; Fernández-Ruiz, V.; Ferreira, A.; Barros, L.; Carocho, M.; Heleno, S.A. Powdered Foods: Structure, Processing, and Challenges: A Review. Appl. Sci. 2023, 13, 12496. https://doi.org/10.3390/app132212496
NO 2023 Descuento MDPI
NO Foundation for Science and Technology (Portugal)
DS Docta Complutense
RD 21 abr 2025