Results 11 to 20 of about 87,090 (215)
Enzymatic changes in minimally processed apples
Czech Journal of Food Sciences, 2004 The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2,
J. Schovánková +3 more
doaj +1 more source
The impact of ultra-processed foods and unprocessed or minimally processed foods on the quality of life among adolescents: a longitudinal study from China [PDF]
Frontiers in NutritionYining Hu, Yuke Yang
exaly +2 more sources
Effect of multilayer nylon packages on the oxidative damage of minimally processed yam
Brazilian Journal of Food Technology, 2019 Appropriate storage packaging is an important aspect to minimize physiological deterioration and enhance the shelf-life of minimally processed products.
Adriano do Nascimento Simões +6 more
doaj +1 more source
PLoS ONE, 2020 We estimated the caloric contribution of minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods in Brazilian farmers' diets and their association with the nutritional profile of the diet.
Monica Cattafesta +5 more
doaj +1 more source
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 +1 more source
UV-C Irradiation in tropical fruits minimally processed
Scientia Agropecuaria, 2013 The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated.
Luis Márquez Villacorta +1 more
doaj +1 more source
Frontiers in Nutrition, 2022 BackgroundIt remains uncertain how the intersection between educational, gender, and race/skin color inequalities influences food consumption in Brazil.
Barbara Virginia Caixeta Crepaldi +6 more
doaj +1 more source
Potential of thyme essential oil on arugula sanitization [PDF]
Ciência e Agrotecnologia, 2020 Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply ...
Roseli Jacobi Veloso +5 more
doaj +1 more source
Food content on children movies from 2013 to 2018: taking food processing into account
Jornal de Pediatria, 2021 Objective: Movies and TV programs directed to children contain food information that can potentially negative influence their food consumption. The NOVA classification is a useful system for monitoring food informational environment.
Paula M. Horta +2 more
doaj +1 more source
Food purchasing places classification system based on the Dietary Guidelines for the Brazilian Population: Locais-Nova [PDF]
Epidemiologia e Serviços de SaúdeObjective To propose a new classification system for food purchasing places (Locais-Nova) based on the Dietary Guidelines for the Brazilian Population.
Marcos Anderson Lucas da Silva +6 more
doaj +1 more source