Results 21 to 30 of about 88,899 (189)
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 +8 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
Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies [PDF]
, 2015 The purpose of this work is to stimulate the debate on the economic aspects of minimally processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut products.
Nassivera, Federico, Sillani, Sandro
core +1 more source
BMC Public Health, 2022 Objective This study investigates nutritional quality, environmental impact and costs of foods and drinks and their consumption in daily diets according to the degree of processing across the Dutch population.
Reina E. Vellinga +7 more
doaj +1 more source
Environment International, 2019 Background: Ultra-processed food has low nutritional quality, is associated with development of chronic diseases, and may increase exposure to chemicals used in food packaging and production.
Jessie P. Buckley +3 more
doaj +1 more source
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
core +1 more source
Meso"Null" (unverarbeitete) bis minimal verarbeitete Lebensmittel erfreuen sich zunehmender Beliebtheit, da die Verbraucher immer mehr Wert auf die Herkunft unverarbeiteter und minimal verarbeiteter Lebensmittel legen. Minimale Verarbeitungstechniken haben sich als äußerst wirksam erwiesen, um die Haltbarkeit zu verlängern und die Produktqualität und ...
Nedić Tiban, Nela +2 more
openaire +3 more sources
Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008-12). [PDF]
, 2015 BACKGROUND: Food processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful.
Adams, Jean, White, Martin
core +4 more sources
Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries [PDF]
, 2018 Development of off-odours, as well as visual quality of packaged fresh produce plays a crucial role in consumer’s choice. In this context, this work investigated the odour profile, condensation, gas composition, and postharvest quality attributes of ...
Bovi, Graziele G. +4 more
core +1 more source
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables [PDF]
, 2016 The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and ...
Alvarez, María Victoria +3 more
core +1 more source