Results 11 to 20 of about 203,669 (297)

Food profile of Yanomami indigenous children aged 6 to 59 months from the Brazilian Amazon, according to the degree of food processing: a cross-sectional study

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, Elma Izze da Silva Magalhães, Jesem Douglas Yamall Orellana, Giovanna Gatica-Domínguez, Paulo Augusto Ribeiro Neves, Paulo Cesar Basta, Juliana dos Santos Vaz   +6 more
doaj   +1 more source

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, E. Cocci, H. Opatová, M. Dallarosa   +3 more
doaj   +1 more source

Energy contribution of NOVA food groups and the nutritional profile of the Brazilian rural workers' diets.

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, Glenda Blaser Petarli, Eliana Zandonade, Olívia Maria de Paula Alves Bezerra, Sandra Marlene Ribeiro de Abreu, Luciane Bresciani Salaroli   +5 more
doaj   +1 more source

Suitability of borago officinalis for minimal processing as fresh-cut produce [PDF]

, 2019
Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings ...
D'Anna F., Miceli A., Miceli C., Moncada A., Vetrano F.   +4 more
core   +1 more source

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, Daniel Gomes Coelho, Kelem Silva Fonseca, Aurélio Paes Barros Júnior, Sergio Luiz Ferreira-Silva, Clarissa Soares Freire, Edson Fabio da Silva   +6 more
doaj   +1 more source

Educational inequality in consumption of in natura or minimally processed foods and ultra-processed foods: The intersection between sex and race/skin color in Brazil

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, Letícia Martins Okada, Rafael Moreira Claro, Maria Laura da Costa Louzada, Leandro F. M. Rezende, Renata Bertazzi Levy, Catarina Machado Azeredo   +6 more
doaj   +1 more source

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]

, 2018
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel, Alvares Amaral, Rivia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat   +3 more
core   +2 more sources

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, Bárbara B. Machado, Liziane V. de Souza   +2 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, Nei Fronza, Alvaro Vargas Júnior, Vânia Silva Carvalho, Miriam Fumiko Fujinawa, Sheila Mello da Silveira   +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, Carla Pretell Vásquez   +1 more
doaj   +1 more source