Results 261 to 270 of about 803,204 (313)

FOOD: FOod in Open Data

2016
This paper describes the outcome of an e-government project named FOOD, FOod in Open Data, which was carried out in the context of a collaboration between the Institute of Cognitive Sciences and Technologies of the Italian National Research Council, the Italian Ministry of Agriculture (MIPAAF) and the Italian Digital Agency (AgID).
PERONI, SILVIO, LODI, GIORGIA, ASPRINO, LUIGI, Gangemi, Aldo, PRESUTTI, VALENTINA   +4 more
openaire   +2 more sources

Food allergy and the food industry

Current Allergy and Asthma Reports, 2004
Although most food-allergic reactions occur after ingestion of nonpackaged food products, the food industry has been subjected to increasing scrutiny of their allergen controls; the resulting impact on the industry has been remarkable. Undeclared food allergens have been responsible for many food product recalls during the past 13 years, and the food ...
Susan L, Hefle, Steve L, Taylor
openaire   +2 more sources

Food Additives and Pesticides in Foods

Pediatric Clinics of North America, 1977
This paper identifies the major food safety concerns and separates fact from fiction in weighing any scientific evidence bearing on these concerns. Relevent information on federal laws and regulations governing food safety certification are interwoven.
B E, Echols, J M, Arena
openaire   +2 more sources

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

Food insecurity and food deserts

The Nurse Practitioner, 2015
Food insecurity has been steadily increasing in the United States with prevalence at nearly 15% of all households. Nurse practitioners can assess for food insecurity and provide local resources for families living in neighborhoods without easy access to healthy foods, otherwise known as food deserts.
openaire   +2 more sources

Food retailing and food service

Veterinary Clinics of North America: Food Animal Practice, 2003
The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change.
Oral, Capps, John L, Park
openaire   +2 more sources

Food Allergy and Food Intolerance

2014
• Adverse reactions to food can be classified as either immune mediated (e.g. food allergy, FA) or nonimmune mediated (e.g. food intolerance, FI). Nonimmune-mediated reactions are the most prevalent. • Eight foods (milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish) account for 90% of all IgEmediated food allergies.
John, Leung, Sheila E, Crowe
openaire   +2 more sources

Antioxidants in food and food antioxidants

Nahrung/Food, 2000
Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are commonly used in food formulations.
openaire   +2 more sources

Slow food, fast food and the control of food intake

Nature Reviews Endocrinology, 2010
This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory
de Graaf, C., Kok, F.J.
openaire   +3 more sources

FOOD

Analytical Chemistry, 1963
K G, SLOMAN, E, BORKER
openaire   +2 more sources