{"id":203040,"date":"2025-05-29T12:31:44","date_gmt":"2025-05-29T11:31:44","guid":{"rendered":"https:\/\/www.merieuxnutrisciences.com\/?p=203040"},"modified":"2025-08-15T23:29:44","modified_gmt":"2025-08-15T22:29:44","slug":"processamento-nao-termico-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.merieuxnutrisciences.com\/pt\/processamento-nao-termico-de-alimentos\/","title":{"rendered":"Processamento n\u00e3o t\u00e9rmico de alimentos \u2013 Impacto na estabilidade dos produtos e na aceita\u00e7\u00e3o do consumidor"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Na ind\u00fastria alimentar, novas tecnologias de processamento s\u00e3o continuamente avaliadas quanto \u00e0 sua viabilidade comercial, impulsionadas pela necessidade de melhorar a qualidade, seguran\u00e7a e vida \u00fatil dos produtos, enquanto se responde \u00e0s exig\u00eancias crescentes dos consumidores, cada vez mais atentos a quest\u00f5es de sa\u00fade e sustentabilidade. Entre os avan\u00e7os mais promissores destaca-se o desenvolvimento de&nbsp;<strong>tecnologias de processamento n\u00e3o t\u00e9rmico<\/strong>&nbsp;de alimentos (NTP), que t\u00eam demonstrado vantagens significativas face aos m\u00e9todos convencionais. Estas tecnologias apresentam&nbsp;<strong>menor impacto ambiental<\/strong>,&nbsp;<strong>reduzem custos operacionais<\/strong>&nbsp;e&nbsp;<strong>preservam&nbsp;<\/strong>melhor as&nbsp;<strong>caracter\u00edsticas sensoriais e nutricionais<\/strong>&nbsp;dos alimentos. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prev\u00ea-se que o mercado global de NTP cres\u00e7a a uma taxa anual composta (CAGR) de 8,4% at\u00e9 2030, com destaque para o segmento da carne e dos produtos do mar, que dever\u00e1 representar a maior quota de mercado.<br>As principais tecnologias NTP incluem os&nbsp;<strong>campos el\u00e9tricos pulsados<\/strong>&nbsp;(PEF), o&nbsp;<strong>processamento por alta press\u00e3o<\/strong>&nbsp;(HPP), os&nbsp;<strong>ultrassons&nbsp;<\/strong>(US), a&nbsp;<strong>radia\u00e7\u00e3o ultravioleta<\/strong>&nbsp;(UV) e o&nbsp;<strong>plasma frio<\/strong>. Estas abordagens inovadoras melhoram a seguran\u00e7a microbiol\u00f3gica dos alimentos sem os efeitos adversos associados aos tratamentos t\u00e9rmicos, como perdas de cor, sabor, textura ou valor nutricional. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esta evolu\u00e7\u00e3o tecnol\u00f3gica est\u00e1 fortemente associada \u00e0 crescente procura por alimentos crus ou minimamente processados, em linha com estilos de vida saud\u00e1veis. A pr\u00f3pria Autoridade Europeia para a Seguran\u00e7a dos Alimentos (EFSA) reconheceu, em 2022, que o HPP n\u00e3o apresenta preocupa\u00e7\u00f5es adicionais de seguran\u00e7a microbiol\u00f3gica ou qu\u00edmica em compara\u00e7\u00e3o com m\u00e9todos tradicionais como a pasteuriza\u00e7\u00e3o. Al\u00e9m disso, estas tecnologias contribuem para a&nbsp;<strong>extens\u00e3o da vida \u00fatil dos produtos<\/strong>&nbsp;e para a sua maior estabilidade, permitindo \u00e0 ind\u00fastria alimentar responder \u00e0s&nbsp;<strong>exig\u00eancias regulat\u00f3rias<\/strong>&nbsp;e \u00e0s&nbsp;<strong>expectativas do consumidor<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contudo, mesmo produtos altamente nutritivos e tecnologicamente avan\u00e7ados podem encontrar resist\u00eancia no mercado caso despertem preocupa\u00e7\u00f5es \u00e9ticas, ambientais ou de seguran\u00e7a, ou se n\u00e3o forem sensorialmente apelativos. Muitas inova\u00e7\u00f5es falham comercialmente devido \u00e0 insuficiente compreens\u00e3o da perce\u00e7\u00e3o dos consumidores. Dado o car\u00e1ter conservador e c\u00e9tico que muitos consumidores assumem perante novidades, \u00e9 essencial investigar, desde as fases iniciais de desenvolvimento, os fatores que influenciam a sua aceita\u00e7\u00e3o. A realiza\u00e7\u00e3o de estudos de mercado torna-se, assim, fundamental para garantir que os novos produtos n\u00e3o apenas cumpram os requisitos t\u00e9cnicos, mas tamb\u00e9m estejam alinhados com as prefer\u00eancias e valores do p\u00fablico-alvo.<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a, .wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a[data-kb-block=\"kb-adv-heading203040_b0b051-2a\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a[data-kb-block=\"kb-adv-heading203040_b0b051-2a\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_b0b051-2a[data-kb-block=\"kb-adv-heading203040_b0b051-2a\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading203040_b0b051-2a wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_b0b051-2a\">Tecnologias de processamento n\u00e3o t\u00e9rmico de alimentos aplicadas na sua conserva\u00e7\u00e3o<\/h2>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45, .wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45[data-kb-block=\"kb-adv-heading203040_a16a6a-45\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45[data-kb-block=\"kb-adv-heading203040_a16a6a-45\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_a16a6a-45[data-kb-block=\"kb-adv-heading203040_a16a6a-45\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading203040_a16a6a-45 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_a16a6a-45\"><br>A seguir, apresenta-se uma s\u00edntese das principais tecnologias de processamento n\u00e3o t\u00e9rmico de alimentos e do seu potencial impacto na estabilidade e vida \u00fatil dos produtos:<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c, .wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c[data-kb-block=\"kb-adv-heading203040_4b1040-5c\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c[data-kb-block=\"kb-adv-heading203040_4b1040-5c\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_4b1040-5c[data-kb-block=\"kb-adv-heading203040_4b1040-5c\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 class=\"kt-adv-heading203040_4b1040-5c wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_4b1040-5c\">&nbsp;<br><strong>1. Campos El\u00e9tricos Pulsados (PEF):<\/strong><\/h3>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63, .wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63[data-kb-block=\"kb-adv-heading203040_4bbc99-63\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63[data-kb-block=\"kb-adv-heading203040_4bbc99-63\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_4bbc99-63[data-kb-block=\"kb-adv-heading203040_4bbc99-63\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading203040_4bbc99-63 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_4bbc99-63\">Aplicados sobretudo a l\u00edquidos e emuls\u00f5es (ex.: sumos, leite).<br>Induzem a permeabiliza\u00e7\u00e3o das membranas celulares microbianas, promovendo a sua inativa\u00e7\u00e3o.<br>Prolongam a vida \u00fatil sem altera\u00e7\u00f5es sensoriais significativas.<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4, .wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4[data-kb-block=\"kb-adv-heading203040_f57c20-c4\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4[data-kb-block=\"kb-adv-heading203040_f57c20-c4\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_f57c20-c4[data-kb-block=\"kb-adv-heading203040_f57c20-c4\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 class=\"kt-adv-heading203040_f57c20-c4 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_f57c20-c4\">&nbsp;<strong>2. Processamento por Alta Press\u00e3o (HPP):<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Utiliza press\u00f5es at\u00e9 600 MPa em alimentos embalados.<br>Inativa microrganismos patog\u00e9nicos e deteriorativos sem recurso a calor ou aditivos.<br>Preserva a frescura e o valor nutricional de frutas, vegetais, carnes e latic\u00ednios.<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8, .wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8[data-kb-block=\"kb-adv-heading203040_52010c-f8\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8[data-kb-block=\"kb-adv-heading203040_52010c-f8\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_52010c-f8[data-kb-block=\"kb-adv-heading203040_52010c-f8\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 class=\"kt-adv-heading203040_52010c-f8 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_52010c-f8\"><strong>3. Ultrassons (US):<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ondas sonoras de alta frequ\u00eancia provocam cavita\u00e7\u00e3o, destruindo c\u00e9lulas microbianas.<br>Quando combinados com outros m\u00e9todos (ex.: aquecimento moderado), potenciam a seguran\u00e7a e prolongam a vida \u00fatil.<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37, .wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37[data-kb-block=\"kb-adv-heading203040_c0c34a-37\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37[data-kb-block=\"kb-adv-heading203040_c0c34a-37\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_c0c34a-37[data-kb-block=\"kb-adv-heading203040_c0c34a-37\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 class=\"kt-adv-heading203040_c0c34a-37 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_c0c34a-37\"><strong>4. Radia\u00e7\u00e3o Ultravioleta (UV):<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A radia\u00e7\u00e3o UV-C (254 nm) \u00e9 eficaz na desinfe\u00e7\u00e3o de superf\u00edcies alimentares e l\u00edquidos.<br>Reduz significativamente a carga microbiana, aumentando a estabilidade microbiol\u00f3gica.<\/p>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad, .wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad[data-kb-block=\"kb-adv-heading203040_f1e6ee-ad\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad[data-kb-block=\"kb-adv-heading203040_f1e6ee-ad\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_f1e6ee-ad[data-kb-block=\"kb-adv-heading203040_f1e6ee-ad\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h3 class=\"kt-adv-heading203040_f1e6ee-ad wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_f1e6ee-ad\"><strong>5. Plasma Frio:<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Gases ionizados a baixa temperatura eliminam microrganismos em superf\u00edcies.<br>Tecnologia emergente, com elevado potencial, sem gerar res\u00edduos qu\u00edmicos.<\/p>\n\n\n<style>.kb-row-layout-id203040_cc9d8c-51 > .kt-row-column-wrap{align-content:center;}:where(.kb-row-layout-id203040_cc9d8c-51 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:center;}.kb-row-layout-id203040_cc9d8c-51 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id203040_cc9d8c-51 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id203040_cc9d8c-51 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id203040_cc9d8c-51 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id203040_cc9d8c-51 alignnone wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-middle\">\n<style>.kadence-column203040_297a9e-19 > .kt-inside-inner-col,.kadence-column203040_297a9e-19 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column203040_297a9e-19 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column203040_297a9e-19 > .kt-inside-inner-col{flex-direction:column;}.kadence-column203040_297a9e-19 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column203040_297a9e-19 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column203040_297a9e-19{position:relative;}@media all and (max-width: 1024px){.kadence-column203040_297a9e-19 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column203040_297a9e-19 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column203040_297a9e-19\"><div class=\"kt-inside-inner-col\"><style>.kb-image203040_8e92fc-14 .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image203040_8e92fc-14\"><figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/08\/image-300x300.png\" alt=\"Processamento n\u00e3o t\u00e9rmico de alimentos\" class=\"kb-img wp-image-203078\" srcset=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/08\/image-300x300.png 300w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/08\/image-150x150.png 150w, https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2025\/08\/image.png 464w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption>Tecnologias de processamento n\u00e3o t\u00e9rmico de alimentos mais utilizadas na ind\u00fastria.<\/figcaption><\/figure><\/div>\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n<p class=\"wp-block-paragraph\">Estas tecnologias inovadoras, ao preservarem melhor as caracter\u00edsticas organol\u00e9ticas e nutricionais dos alimentos e reduzirem o risco microbiol\u00f3gico, oferecem solu\u00e7\u00f5es promissoras para prolongar a vida \u00fatil dos produtos, minimizando a necessidade de aditivos e aumentando a aceita\u00e7\u00e3o do consumidor. O futuro do processamento alimentar aponta para m\u00e9todos mais sustent\u00e1veis, seguros e de elevada qualidade nutricional.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Neste contexto, a&nbsp;<em>M\u00e9rieux NutriSciences&nbsp;<\/em>encontra-se dispon\u00edvel para colaborar com empresas do setor alimentar, oferecendo&nbsp;<strong>servi\u00e7os de valida\u00e7\u00e3o de processos<\/strong>&nbsp;e&nbsp;<strong>assessoria t\u00e9cnica<\/strong>&nbsp;relativamente ao impacto que cada uma destas tecnologias poder\u00e1 ter na durabilidade dos produtos.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-203040_daa713-51 .kt-block-spacer{height:50px;}.wp-block-kadence-spacer.kt-block-spacer-203040_daa713-51 .kt-divider{border-top-width:1px;height:1px;border-top-color:#eee;width:80%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer aligncenter kt-block-spacer-203040_daa713-51\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedbtn.kb-btns203040_a6b606-3d{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns203040_a6b606-3d .kt-button{font-weight:normal;font-style:normal;}.kt-btns203040_a6b606-3d .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button{color:#555555;border-color:#555555;}.wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button:focus{color:#ffffff;border-color:#444444;}.wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns203040_a6b606-3d .kt-btn-wrap-0 .kt-button:focus{background:#444444;}<\/style>\n<div class=\"wp-block-kadence-advancedbtn kb-buttons-wrap kb-btns203040_a6b606-3d\"><style>ul.menu .wp-block-kadence-advancedbtn .kb-btn203040_7e1a86-25.kb-button{width:initial;}<\/style><a class=\"kb-button kt-button button kb-btn203040_7e1a86-25 kt-btn-size-standard kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\" href=\"https:\/\/www.merieuxnutrisciences.com\/pt\/contacto\/\"><span class=\"kt-btn-inner-text\">Saiba como o processamento n\u00e3o t\u00e9rmico de alimentos pode diferenciar os seus produtos no mercado e prolongar a sua estabilidade.<\/span><\/a><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e, .wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e[data-kb-block=\"kb-adv-heading203040_fc0892-5e\"]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e[data-kb-block=\"kb-adv-heading203040_fc0892-5e\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading203040_fc0892-5e[data-kb-block=\"kb-adv-heading203040_fc0892-5e\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading203040_fc0892-5e wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading203040_fc0892-5e\"><strong>Fontes Bibliogr\u00e1ficas:<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><br>MELIOS, S.; STRAMARKOU, M.; GRASSO, S. Innovations in food processing: A review on the consumer perception of non-thermal technologies.&nbsp;<em>LWT \u2013 Food Science and Technology<\/em>, v. 196, 117688, 2025. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2025.117688\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.lwt.2025.117688<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>CAMPUS, M. High pressure processing of meat, meat products and seafood.&nbsp;<em>Food Engineering Reviews<\/em>, v. 2, n. 4, p. 256\u2013273, 2010. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1007\/s12393-010-9018-6\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1007\/s12393-010-9018-6<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>CHEMAT, F.; ZILL-E-HUMA; KHAN, M. K. Applications of ultrasound in food technology: Processing, preservation and extraction.&nbsp;<em>Ultrasonics Sonochemistry<\/em>, v. 18, n. 4, p. 813\u2013835, 2011. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1016\/j.ultsonch.2010.11.023\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1016\/j.ultsonch.2010.11.023<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>GUERRERO-BELTR\u00c1N, J. A.; BARBOSA-C\u00c1NOVAS, G. V. Advantages and limitations on processing foods by UV light.&nbsp;<em>Food Science and Technology International<\/em>, v. 10, n. 3, p. 137\u2013147, 2004. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1177\/1082013204044359\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1177\/1082013204044359<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>MISRA, N. N. et al. In-package atmospheric pressure cold plasma treatment of strawberries.&nbsp;<em>Journal of Food Engineering<\/em>, v. 102, n. 4, p. 386\u2013393, 2011. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1016\/j.jfoodeng.2010.09.012\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.jfoodeng.2010.09.012<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>TOEPFL, S. et al. Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing.&nbsp;<em>Trends in Food Science &amp; Technology<\/em>, v. 17, n. 12, p. 547\u2013558, 2006. DOI:&nbsp;<a href=\"https:\/\/doi.org\/10.1016\/j.tifs.2006.01.004\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.tifs.2006.01.004<\/a>.<\/p>\n\n\n<div class=\"page-cards-block-wrapper fullwidth-block\">   \n    <div class=\"page-cards-title-container\"> \n        <h2>Servi\u00e7os relacionados<\/h2>    \n    <\/div>\n    <div class=\"full-width-row-page-cards-wrapper\">\n        <div class=\"page-cards-container\">\n                                            <a href=\"https:\/\/www.merieuxnutrisciences.com\/pt\/alimentos\/analises-de-alimentos\/servicos-de-inovacao-e-tecnologia\/validacao-de-processos\/\" class=\"card\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/03\/process-validation-blue.png\" alt=\"Valida\u00e7\u00e3o de processos\" class=\"card-icon\"\/>\n                                        <div class=\"card-content\">\n                        <span>Valida\u00e7\u00e3o de processos<\/span>\n                    <\/div>\n                <\/a>\n                                            <a href=\"https:\/\/www.merieuxnutrisciences.com\/pt\/alimentos\/analises-de-alimentos\/servicos-de-inovacao-e-tecnologia\/estudos-de-vida-util\/\" class=\"card\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/02\/shelf-life-studies-blue.png\" alt=\"Estudos de vida \u00fatil\" class=\"card-icon\"\/>\n                                        <div class=\"card-content\">\n                        <span>Estudos de vida \u00fatil<\/span>\n                    <\/div>\n                <\/a>\n                                            <a href=\"https:\/\/www.merieuxnutrisciences.com\/pt\/alimentos\/qualidade-e-seguranca-alimentar\/\" class=\"card\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/02\/food-safety-quality-management-blue.svg\" alt=\"Qualidade e Seguran\u00e7a Alimentar\" class=\"card-icon\"\/>\n                                        <div class=\"card-content\">\n                        <span>Qualidade e Seguran\u00e7a Alimentar<\/span>\n                    <\/div>\n                <\/a>\n                                <\/div>\n    <\/div>\n<\/div>    \n   \n\n<style>\n.fullwidth-block {\n    max-width: none !important;\n    width: 100vw !important;\n    position: relative;\n    padding:0px;\n    \/* left: 50%;\n    right: 50%;\n    margin-left: -50vw;\n    margin-right: -50vw; 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