{"id":36,"date":"2022-09-07T19:59:41","date_gmt":"2022-09-07T19:59:41","guid":{"rendered":"http:\/\/nadp.com.br\/?page_id=36"},"modified":"2025-03-06T01:30:08","modified_gmt":"2025-03-06T01:30:08","slug":"research-pesquisa","status":"publish","type":"page","link":"https:\/\/nadp.com.br\/?page_id=36","title":{"rendered":"Pesquisa \/ Research"},"content":{"rendered":"\n<h3><strong>Processamento de Alimentos por Plasma Frio \/<\/strong> <br>Food Processing applying Cold Plasma <\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">Plasma frio est\u00e1 sendo aplicado em v\u00e1rios produtos aliment\u00edcios para modificar quimicamente os alimentos. Pesquisas tem sido conduzidas focando na melhoria nutricional, modula\u00e7\u00e3o de aromas, diminui\u00e7\u00e3o de off-flavor, e no aumento da concentra\u00e7\u00e3o de bioativos, capacidade antioxidante e biodisponibilidade de nutrientes.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Cold plasma technology has been increasingly utilized in the food industry to enhance the chemical composition of food products. This innovative approach has gained significant attention in research aimed at improving various aspects of food, including nutritional quality, aroma, flavor, bioactive and antioxidant capacity enhancement, and the bioavailability of essential nutrients. This technology has shown promise in revolutionizing food processing methods and has the potential to positively impact the overall quality and health benefits of food products.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Processamento de Alimentos por Ultrassom \/ <\/strong><br>Food Processing applying Ultrasound<\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">Ultrassom tem sido aplicado como um pr\u00e9-tratamento antes dos processos de secagem; para melhorar a estabilidade de n\u00favem em sucos e para melhorar a capacidade antioxidante e biodisponibilidade de compostos fen\u00f3licos e vitaminas. <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Ultrasound has been applied to several food products as a pre-treatment before drying to improve cloud stability, antioxidant capacity, and the bioavailability of phenolics and vitamins. <\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Extra\u00e7\u00e3o de Bioativos usando Ultrassom \/ <\/strong><br>Extraction of Bioactives using Ultrasound<\/h3>\n\n\n\n<p class=\"has-black-color has-text-color\">Ultrassom tem sido aplicado para melhorar a extra\u00e7\u00e3o de compostos bioativos de alimentos e outros materiais.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">The application of ultrasound technology has enhanced the extraction process of bioactive compounds from food and various other sources. This method is increasingly favored for its efficiency and the quality of the extracts it produces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Processamento de Alimentos por Plasma Frio \/ Food Processing applying Cold Plasma Plasma frio est\u00e1 sendo aplicado em v\u00e1rios produtos aliment\u00edcios para modificar quimicamente os alimentos. Pesquisas tem sido conduzidas focando na melhoria nutricional, modula\u00e7\u00e3o de aromas, diminui\u00e7\u00e3o de off-flavor, e no aumento da concentra\u00e7\u00e3o de bioativos, capacidade antioxidante e biodisponibilidade de nutrientes. Cold plasma &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/nadp.com.br\/?page_id=36\" class=\"more-link\">Continue lendo<span class=\"screen-reader-text\"> &#8220;Pesquisa \/ Research&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/36"}],"collection":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36"}],"version-history":[{"count":8,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/36\/revisions"}],"predecessor-version":[{"id":189,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/36\/revisions\/189"}],"up":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}