Results 41 to 50 of about 88,899 (189)

Food environment of bus terminals in the Rio de Janeiro metropolitan region [PDF]

Revista de Saúde Pública
PURPOSE To describe and analyze the healthiness of formal and informal food establishments in bus terminals of the metropolitan region of the state of Rio de Janeiro.
Ana Carolina Castro de Jesus, Laís Vargas Botelho, Daniela Silva Canella, Letícia Ferreira Tavares, Paulo César Pereira de Castro Junior, Isabela da Costa Gaspar da Silva, Letícia de Oliveira Cardoso   +6 more
doaj   +1 more source

Changes in socioeconomic inequalities in food consumption among Brazilian adults in a 10-years period

Frontiers in Nutrition, 2022
ObjectiveTo evaluate changes in socioeconomic inequalities in food consumption in Brazil over a 10-year period.MethodsData on 24-h recalls of adults (aged 20 years or more) from the 2008/9 (n = 26,327) and 2017/8 (n = 37,689).
Maria Laura da Costa Louzada, Maria Laura da Costa Louzada, Janaína Calu Costa, Caroline dos Santos Costa, Caroline dos Santos Costa, Andrea Wendt, Catarina Machado Azeredo   +6 more
doaj   +1 more source

Nutritional quality of foods according to the Nova food classification system after a behavioral economics intervention in food pantries

Frontiers in Public Health
IntroductionConsumption of ultra-processed foods has been linked with poor health outcomes. Using the Nova food classification system to measure the level of food processing, this study assessed whether foods selected by food pantry clients were more ...
Kristen Rossi, Maria F. Gombi Vaca, Marlene B. Schwartz, Marlene B. Schwartz, Caitlin Caspi, Caitlin Caspi   +5 more
doaj   +1 more source

Impact of ultra-processed foods on micronutrient content in the Brazilian diet

Revista de Saúde Pública, 2015
OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009
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

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]

, 2020
There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
core  

Utilization of food outlets and intake of minimally processed and ultra-processed foods among 7 to 14-year-old schoolchildren. A cross-sectional study

São Paulo Medical Journal, 2018
BACKGROUND: Access to food retailers is an environmental determinant that influences what people consume. This study aimed to test the association between the use of food outlets and schoolchildren’s intake of minimally processed and ultra-processed ...
Elizabeth Nappi Corrêa, Anabelle Retondario, Mariane de Almeida Alves, Liliana Paula Bricarello, Gabriele Rockenbach, Patrícia de Fragas Hinnig, Janaina das Neves, Francisco de Assis Guedes de Vasconcelos   +7 more
doaj   +1 more source

Choosing an effective food classification system for promoting healthy diets in Thailand: a comparative evaluation of three nutrient profiling-based food classification systems (government, WHO, and Healthier Choice Logo) and a food-processing-based food classification system (NOVA)

Frontiers in Nutrition, 2023
IntroductionThis study aimed to assess the nutritional quality of food and beverage products in Thailand by comparing four different food classification systems: the nutrient profiling-based food classification systems by the Department of Health (DOH ...
Sirinya Phulkerd, Sarah Dickie, Natjera Thongcharoenchupong, Sasinee Thapsuwan, Priscila Machado, Julie Woods, Ladda Mo-Suwan, Piyada Prasertsom, Chantana Ungchusak, Chiraporn Khitdee, Mark Lawrence   +10 more
doaj   +1 more source

Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]

, 2009
High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles, Piggott, John, Schaschke, Carl   +2 more
core  

Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes [PDF]

, 2018
The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC ...
Martín Belloso, Olga, Soliva-Fortuny, Robert, Valdivia Nájar, Carlos Guillermo   +2 more
core   +2 more sources

Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]

, 2015
peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D., Hill, Colin, O'Connor, Paula M., Ross, R Paul   +3 more
core   +1 more source