Results 21 to 30 of about 81,815 (258)

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

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