Results 211 to 220 of about 425,897 (268)

Content and face validity of a food frequency questionnaire for the assessment of ultra-processed food consumption in the Italian adult population: a pilot study. [PDF]

Front Nutr
Cardamone E, Fiori F, Carioni G, Iacoponi F, Rossi L, Silano M, Agrimi U, Parpinel M.   +7 more
europepmc   +1 more source

Higher consumption of ultra-processed foods is associated with disordered eating symptoms and low-quality diet in adults with obesity. [PDF]

Arch Endocrinol Metab
Favaron CM, Mônico-Neto M, Antunes HKM, Bittencourt LRA, Galvão TD, Tufik S, Campos RMDS.   +6 more
europepmc   +1 more source

Food processing levels and processed food intake classification

Future Foods
openaire   +1 more source

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Processed foods and food reward

Science, 2019
Processed foods compromise the fidelity of gut-brain signaling of food ...
Dana M, Small, Alexandra G, DiFeliceantonio   +1 more
openaire   +2 more sources

Polysaccharides and food processing

Carbohydrate Research, 1985
The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation ...
Pilnik, W., Rombouts, F.M.
openaire   +3 more sources

Effects of food processing on food allergens

Molecular Nutrition & Food Research, 2009
AbstractFood allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry.
Shridhar K, Sathe, Girdhari M, Sharma
openaire   +2 more sources

Processing of Food Powders

2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia, Chamayou, Alain, Dewettinck, Koen, Frédéric, Depypere, Dumoulin, Elisabeth, Fitzpatrick, John, Meesters, Gabrie   +6 more
openaire   +2 more sources

Processing of marine foods

Meat Science, 1996
For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
E O, Elvevoll, N K, Sørensen, B, Osterud, R, Ofstad, I, Martinez   +4 more
openaire   +2 more sources