Contemporary foods – Can they become new comfort foods or simply mimic them?

Vinícius Rodrigues Arruda Pinto1, Gustavo Leite Milião1, Douglas Fernando Balbino1, Suzana Maria Della Lucia2, Márcia Cristina Teixeira Ribeiro Vidigal1, Laura Fernandes Melo Cabral1, Samuel José Silva Soares da Rocha3, Antônio Fernandes de Carvalho1, Ítalo Tuler Perrone4
1Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
2Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alto Universitário, s/n, CEP 29500-000, Alegre, ES, Brazil
3Departamento de Engenharia Florestal, Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900, Viçosa, MG, Brazil
4Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, CEP 36036-330 Juiz de Fora, MG, Brazil

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