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Mycotoxin Assessment in Minimally Processed Traditional Ecuadorian Foods [PDF]
FoodsNowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed.
Johana Ortiz-Ulloa +5 more
doaj +2 more sources
The combined consumption of fresh/minimally processed food and ultra-processed food on food insecurity: COVID Inconfidentes, a population-based survey [PDF]
Public Health Nutrition, 2023 Objective: To investigate whether the combined consumption of fresh/minimally processed and ultra-processed food is associated with food insecurity (FI) during the COVID-19 pandemic. Design: Cross-sectional observational study was derived from a survey
Hillary Nascimento Coletro +5 more
doaj +2 more sources
Phase angle is inversely related to the consumption of ultra-processed foods and positively related to the consumption of minimally processed foods by university students: a cross-sectional study [PDF]
Public Health NutritionObjective: Ultra-processed foods (UPF) and minimally processed foods (MPF) consumption are differentially connected to adiposity and possibly body composition.
Paraskevi Detopoulou +7 more
doaj +2 more sources
Public Health Nutrition, 2023 Objective: To analyse the purchase of food for school feeding, according to the extent and purpose of industrial processing and variety, exploring the feasibility of achieving the requirements and recommendations of the Brazilian School Feeding Programme,
Ana Beatriz Coelho de Azevedo +3 more
doaj +1 more source
Frontiers in Nutrition, 2022 BackgroundUltra-processed foods are recognized as indicators of an unhealthy diet in epidemiological studies. In addition to ultra-processed foods, the NOVA food classification system identifies three other groups with less processing.
Cecilia Isabel Oviedo-Solís +5 more
doaj +1 more source
Quality of peach palm heart minimally processed
Revista Agrogeoambiental, 2023 The peach palm heart is a hypocaloric gourmet vegetable, rich in fiber and minerals such as potassium, calcium, and magnesium, and it can be incorporated into calorie restriction diets.
Maria A. Lima, Valeria A. Modolo
doaj +1 more source
Agronomy, 2020 Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as ...
Claudia Miceli +5 more
doaj +1 more source
Public Health Nutrition, 2023 Objective: To evaluate the association between the consumption of NOVA food groups (classification based on the nature, extent and purpose of food processing) and the intake of energy, macro and micronutrients among school children.
Arabele Teixeira de Lacerda +3 more
doaj +1 more source
Frontiers in Public Health, 2022 The consumption of ultra-processed beverages, including sugar-sweetened and artificially sweetened ones, is associated with several health problems, which is different considering minimally processed beverages.
Natália Oliveira, Daniela Silva Canella
doaj +1 more source
Public Health Nutrition, 2023 Objective: The current study aimed to characterise the food profile of Yanomami indigenous children according to the degree of food processing and its associated factors.
Aline Oliveira dos Santos Moraes +6 more
doaj +1 more source