Bruno Fonsêca Feitosa , Jefferson Henrique Tiago Barros , João Vitor Fonseca Feitoza
{"title":"伪谷物--关于制造面粉、烘焙产品和牛奶类似物潜力的文献计量分析和文献综述","authors":"Bruno Fonsêca Feitosa , Jefferson Henrique Tiago Barros , João Vitor Fonseca Feitoza","doi":"10.1016/j.nfs.2024.100163","DOIUrl":null,"url":null,"abstract":"<div><p>Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the <em>Scopus®</em> database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, <em>n</em> = 59) and China (10%, <em>n</em> = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 <em>clusters</em> were identified for citations and 5 <em>clusters</em> for the co-occurrence of keywords in the network maps, using the <em>VOSviewer</em> software. The species <em>Amaranthus</em> spp. (<em>n</em> = 14), <em>Chenopodium quinoa</em> (<em>n</em> = 14) and <em>Fagopyrum esculentum</em> (<em>n</em> = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000026/pdfft?md5=cfa1c5cd2c3216dc67a542b150060d05&pid=1-s2.0-S2352364624000026-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues\",\"authors\":\"Bruno Fonsêca Feitosa , Jefferson Henrique Tiago Barros , João Vitor Fonseca Feitoza\",\"doi\":\"10.1016/j.nfs.2024.100163\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the <em>Scopus®</em> database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, <em>n</em> = 59) and China (10%, <em>n</em> = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 <em>clusters</em> were identified for citations and 5 <em>clusters</em> for the co-occurrence of keywords in the network maps, using the <em>VOSviewer</em> software. The species <em>Amaranthus</em> spp. (<em>n</em> = 14), <em>Chenopodium quinoa</em> (<em>n</em> = 14) and <em>Fagopyrum esculentum</em> (<em>n</em> = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.</p></div>\",\"PeriodicalId\":19294,\"journal\":{\"name\":\"NFS Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2024-02-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2352364624000026/pdfft?md5=cfa1c5cd2c3216dc67a542b150060d05&pid=1-s2.0-S2352364624000026-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NFS Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352364624000026\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364624000026","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the Scopus® database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, n = 59) and China (10%, n = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 clusters were identified for citations and 5 clusters for the co-occurrence of keywords in the network maps, using the VOSviewer software. The species Amaranthus spp. (n = 14), Chenopodium quinoa (n = 14) and Fagopyrum esculentum (n = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production