Results 161 to 170 of about 80,810 (219)

Evaluación de los niveles de concentración de acrilamida en alimentos térmicamente procesados.

, 2019
La acrilamida es una sustancia que se forma espontáneamente en los productos alimentarios que contienen almidón durante los procesos de cocinado a altas temperaturas. Es utilizada también en la industria para producir polímeros de poliacrilamida. Ha sido clasificada por la Agencia Internacional de Investigación sobre el Cáncer (IARC) en el grupo 2 ...
openaire   +1 more source

Adaptation and validation of a tool for assessing food knowledge based on the Nova classification for the Brazilian context. [PDF]

Epidemiol Serv Saude
Gabe KT, Bassetto Junior G, Jaime PC.
europepmc   +1 more source

Humic field biostimulation as a sustainable agricultural practice to increase yield of main grains: evidence from on-farm trials. [PDF]

Front Plant Sci
Izquierdo J, Arriagada O, García-Pintos G, Ortiz R, García-Pintos M, García-Pintos M.   +5 more
europepmc   +1 more source

[Attitude of mothers towards the demand for ultra-processed foods by children from 8 to 12 years of age in Basavilbaso, Entre Ríos, Argentina] [PDF]

Rev Fac Cien Med Univ Nac Cordoba
Schlotthauer A, Borgo MA, Ketterer E.
europepmc   +1 more source

Adaptation of a pediatric hospital to the recommendations of the Brazilian Dietary Guidelines, Niterói, 2023. [PDF]

Epidemiol Serv Saude
Costa AF, Tavares LF, Castro Junior PCP, Barbosa RBDC, Honório OS, Oliveira ACR, Cardoso LO.   +6 more
europepmc   +1 more source

Effect of plant growth-promoting bacteria (PGPB) on the antioxidant and antibacterial activities in Chilean 'sapito' common beans. [PDF]

BMC Plant Biol
Flores-Castañón N, Meza C, Valenzuela F, Ormeño C, Tapia J, Carrasco B, Banerjee A.   +6 more
europepmc   +1 more source

[Food consumption of the urban population in a municipality in the Legal Amazon, during climate events of flood and drought: a comparative study]. [PDF]

Cad Saude Publica
Guimarães PDS, Costa GDS, Lopes AF, Chamy MNCL, Santos VLCG.   +4 more
europepmc   +1 more source

[Exploring Needs, Motivations, and Limitations Towards Healthy Eating and Digital Resources: A Qualitative Study in a Mexican Primary Education Setting]. [PDF]

Aten Primaria
Reséndiz-Martínez L, Ronquillo-González D, Vázquez-Bravo F, de la Torre-Carbot K, Caamaño MDC.   +4 more
europepmc   +1 more source

Estudio para la determinación de acrilamida mediante tecnología NIR en alimentos procesados

, 2019
Departamento de Química ...
openaire   +1 more source

[Vitamin D deficiency: positioning of the Medical Nutrition Research Unit]. [PDF]

Rev Med Inst Mex Seguro Soc
Maldonado-Hernández J, Pérez-Ramírez NA, González-Atilano MLÁ, Morales-Villar AB, Barbosa-Cortés ML.   +4 more
europepmc   +1 more source