Results 11 to 20 of about 67,791 (260)
Withdrawal: A key consideration in evaluating whether highly processed foods are addictive. [PDF]
Obes Rev, 2022 SummaryResearchers are currently debating whether theories of addiction explain compulsive overeating of highly processed (HP) foods (i.e., industrially created foods high in refined carbohydrates and/or fat), which contributes to obesity and diet‐related disease.
Parnarouskis L +3 more
europepmc +4 more sources
Food Extrusion: A Highly Popular Technology to Process
Indian Journal of Food Engineering, 2023 The thermomechanical process of extrusion is described in the abstract. In the production of ready-to-eat pasta, cereals, snacks, pet meals, and textured vegetable protein (TVP), it has emerged as a crucial method of food processing. A snugly fitting screw revolving inside of a still barrel makes up an extruder.
Dr. Kailash Chandra Yadav +2 more
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A Photovoice Study to Reveal Community Perceptions of Highly Processed Packaged Foods in India [PDF]
Ecology of Food and Nutrition, 2021 India is experiencing a nutrition transition, with sales of packaged and processed foods rapidly increasing in recent years. This study sought to understand the views and experiences of self-help groups about highly processed, packaged food in Visakhapatnam, India, using the Photovoice method.
Nikhil Srinivasapura Venkateshmurthy +7 more
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A narrative review of highly processed food addiction across the lifespan
Progress in Neuro-Psychopharmacology and Biological Psychiatry, 2021 Evidence is growing that highly processed (HP) foods (i.e., foods high in refined carbohydrates and fat) are highly effective in activating reward systems and may even be capable of triggering addictive processes. Unlike traditional drugs of abuse, exposure to HP foods is common very early in development.
Emma T, Schiestl +4 more
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Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients [PDF]
Foods, 2021 Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after ...
Forkwa Tengweh Fombong +6 more
openaire +3 more sources
Integrative development of a short screening questionnaire of highly processed food consumption (sQ-HPF) [PDF]
International Journal of Behavioral Nutrition and Physical Activity, 2022 AbstractBackgroundRecent lifestyle changes include increased consumption of highly processed foods (HPF), which has been associated with an increased risk of non-communicable diseases (NCDs). However, nutritional information relies on the estimation of HPF consumption from food-frequency questionnaires (FFQ) that are not explicitly developed for this ...
Celia Martinez-Perez +48 more
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Social status and the consumption of highly processed foods in Nigeria
Q Open, 2022 Abstract Food has been used to define social classes and as a means of embodying the ‘good life’. Depending on the food culture and food environment, certain foods may be consumed more by the relatively higher income groups and therefore are perceived as ‘positional’.
Mekonnen, Daniel A. +2 more
openaire +1 more source
Effect of high temperature and pressure on quantification of MON 810 maize
Czech Journal of Food Sciences, 2013 Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.
Zuzana GODÁLOVÁ +2 more
doaj +1 more source
“Highly processed, highly packaged, very unhealthy. But they are low risk”: exploring intersections between community food security and food safety [PDF]
Health Promotion and Chronic Disease Prevention in Canada, 2017 Introduction Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food ...
Kelsey A. Speed +3 more
openaire +3 more sources
A novel ELISA test to detect soy in highly processed foods
Journal of Food Composition and Analysis, 2022 Abstract Soy allergens detection is challenging when they are in trace amounts in foods, especially when foods are subjected to heat treatment, after which the target allergen maybe modified. Two ELISA formats, sandwich and indirect competitive, were developed using rabbit polyclonal antibodies against heat-denatured glycinin as the target protein ...
Isabel Segura-Gil +6 more
openaire +1 more source