Results 21 to 30 of about 81,081 (261)

Food purchasing places classification system based on the Dietary Guidelines for the Brazilian Population: Locais-Nova [PDF]

Epidemiologia e Serviços de Saúde
Objective 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, Larissa Loures Mendes, Maria Alvim Leite, Luana Lara Rocha, Camila Aparecida Borges, Renata Bertazzi Levy, Maria Laura da Costa Louzada   +6 more
doaj   +1 more source

Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods

Frontiers in Public Health, 2022
BackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical ...
Thayane C. Lemos, Guilherme M. S. Coutinho, Laiz A. A. Silva, Jasmin B. Stariolo, Rafaela R. Campagnoli, Rafaela R. Campagnoli, Leticia Oliveira, Mirtes G. Pereira, Bruna E. F. Mota, Bruna E. F. Mota, Gabriela G. L. Souza, Gabriela G. L. Souza, Daniela S. Canella, Daniela S. Canella, Neha Khandpur, Neha Khandpur, Isabel A. David   +16 more
doaj   +1 more source

Minimally processed yellow melon enriched with probiotic bacteria

Semina: Ciências Agrárias, 2014
The demand for healthy diets with fresh foods, especially minimally processed fruits and vegetables, resulted in a variety of products available to consumers.
Patricia Martins de Oliveira , Bruno Ricardo de Castro Leite Júnior , Maurilio Lopes Martins , Eliane Maurício Furtado Martins , Afonso Mota Ramos   +4 more
doaj   +1 more source

Bioactive compounds and enzymatic activity in minimally processed eggplant packedunderactive modified atmosphere

Semina: Ciências Agrárias, 2019
The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv.
Flávia Aparecida de Carvalho Mariano-Nasser, Cristine Vanz Borges, Juliana Arruda Ramos, Maurício Dominguez Nasser, Giovanna Alencar Lundgren, Karina Aparecida Furlaneto, Tânia Regina Kovalski, Rogério Lopes Vieites   +7 more
doaj   +3 more sources

The Marketing of Ultraprocessed Foods in a National Sample of U.S. Supermarket Circulars: A Pilot Study

AJPM Focus, 2022
Introduction: This study aimed to quantify the prevalence of advertisements for ultraprocessed foods and beverages in U.S. supermarket circulars, which are digital and print marketing materials with weekly sales promotions.
Anthony Zhong, BA, Erica L. Kenney, ScD, MPH, Jane Dai, MPH, Mark J. Soto, MA, Sara N. Bleich, PhD   +4 more
doaj   +1 more source

Ultra-processed foods and the nutritional dietary profile in Brazil

Revista de Saúde Pública, 2015
OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos ...
Maria Laura da Costa Louzada, Ana Paula Bortoletto Martins, Daniela Silva Canella, Larissa Galastri Baraldi, Renata Bertazzi Levy, Rafael Moreira Claro, Jean-Claude Moubarac, Geoffrey Cannon, Carlos Augusto Monteiro   +8 more
doaj   +1 more source

Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples

Foods, 2019
Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use
Elizabeth Svisco, Carmen Byker Shanks, Selena Ahmed, Katie Bark   +3 more
doaj   +1 more source

Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes

Agronomy, 2020
Agronomic fortification with microelement as well as macronutrients has been used in recent years with increasing frequency to improve the nutritional quality of plant products for human consumption.
Anita Ierna, Alessandra Pellegrino, Rosario Paolo Mauro, Cherubino Leonardi   +3 more
doaj   +1 more source

Effects of edible coating on minimally processed pomegranate fruits [PDF]

Journal on Processing and Energy in Agriculture, 2017
The pomegranate fruit is rich in many nutrients characterized by a variety of biologically-active and secondary metabolites. However, pomegranate fruits are prone to postharvest water loss, chilling injuries, physical disorders and fungal diseases ...
Öz Tülin Ayşe, Eker Tülin
doaj   +1 more source

Production of potato mini-tubers in the aeroponic growing system [PDF]

Journal on Processing and Energy in Agriculture, 2018
At the micropropagation laboratory of the Potato Research Centre in Gucha, the following five virus-free in vitro potato cultivars are produced: 'Desiree', 'Kennebec', 'Agria', 'Cleopatra' and 'Sinora'.
Broćić Zoran, Milinković Mirko, Momčilović Ivana, Poštić Dobrivoj, Oljača Jasmina, Veljković Biljana, Milošević Drago   +6 more
doaj   +1 more source