Results 21 to 30 of about 3,615,454 (291)
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
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
Minimal processing of food: sous vide technique
MESO: Prvi hrvatski časopis o mesu"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
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
A minimally processed dietary pattern is associated with lower odds of metabolic syndrome among Lebanese adults [PDF]
, 2018 Objective To (i) estimate the consumption of minimally processed, processed and ultra-processed foods in a sample of Lebanese adults; (ii) explore patterns of intakes of these food groups; and (iii) investigate the association of the derived patterns ...
Nasreddine, Lara M. +7 more
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
Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures [PDF]
, 2023 The effect of an active coating based on sodium caseinate and propyl gallate on the physical and nutritional quality indices changes of minimally processed fennel stored at different temperatures was investigated.
Valentino, Marika +4 more
core +1 more source
, 2021 Minimally processed F&V while being as fresh as the intact product, are characterized by an accelerated produce decay which affects its nutritional value during shelf-life.
Muhammad Bilal Sadiq +7 more
core +1 more source
Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer
Caraka Tani: Journal of Sustainable Agriculture, 2022 Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green ...
Natania Kam +4 more
doaj +1 more source
Croatian Journal of Food Science and Technology, 2022 In countries around the world, a dietary shift is observed in which the consumption of highly processed foods increases over unprocessed or minimally processed foods.
Ana Ilić +6 more
doaj +1 more source