Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50226
Registro completo de metadados
Campo DCValorIdioma
dc.creatorPereira, Rafaela Corrêa-
dc.creatorPereira, Michel Cardoso de Angelis-
dc.date.accessioned2022-06-14T20:07:58Z-
dc.date.available2022-06-14T20:07:58Z-
dc.date.issued2021-
dc.identifier.citationPEREIRA, R. C.; PEREIRA, M. C. de A. et al. Reducing pesticide residues in food: are domestic processing practices effective? Research & Reviews: Journal of Food Science and Technology, [S.I.], v. 10, n. 2, 2021.pt_BR
dc.identifier.urihttps://sciencejournals.stmjournals.in/index.php/RRJoFST/article/view/3044pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50226-
dc.description.abstractThe ingestion of food contaminated by pesticide residues is considered the primary route of pesticide exposure for humans. It is important to identify whether there are effective solutions or techniques for mitigating these risks. This integrative review aims to analyze the scientific evidence on domestic practices for reducing pesticide residues in food, discussing the mechanisms by which these techniques are effective or not. In all, 460 records were analyzed, leading to the selection of 21 articles. Techniques such as washing in water and acidic, alkaline, and detergent solutions, peeling, homogenization, and cooking can be effective strategies for reducing certain pesticide residues. Among the main mechanisms involved are solubilization, hydrolysis, thermal degradation, oxidation, and volatilization, and the effectiveness of each technique depends on the physicochemical nature of the pesticide, food, and processing conditions. However, these techniques may not be effective. Cooking, for example, in addition to leading to the formation of secondary metabolites of an unknown nature, can promote the concentration of the food, causing the residues to be concentrated in the product. While these techniques favor safety by reducing potentially toxic and pathogenic components, they can compromise the nutritional and functional characteristics of the product, mainly by decreasing the levels of fibers and antioxidants.pt_BR
dc.languageenpt_BR
dc.publisherSTM Journalspt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceResearch & Reviews: Journal of Food Science and Technology (RRJoFST)pt_BR
dc.subjectChemical waste degradationpt_BR
dc.subjectCookingpt_BR
dc.subjectIntegrative reviewpt_BR
dc.subjectPesticide residuept_BR
dc.subjectSolubilitypt_BR
dc.subjectDegradação de resíduos químicospt_BR
dc.subjectResíduos de pesticidaspt_BR
dc.titleReducing pesticide residues in food: are domestic processing practices effective?pt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos
DNU - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.