Results 1 to 10 of about 1,110,626 (301)

The politics of processed foods: Consumer perceptions of policies targeting ultra-processed foods. [PDF]

PLoS ONE
This paper examined U.S. public support for six potential government policies designed to regulate ultra-processed foods (UPFs). Specifically, we consider support for two information-based policies (defining UPFs and providing dietary recommendations ...
Brenna Ellison, Maria Kalaitzandonakes, Karen Byrd, Bhagyashree Katare   +3 more
doaj   +2 more sources

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 ...
Rafaela Campagnoli, Daniela Canella, Neha Khandpur   +2 more
exaly   +3 more sources

Influence of drying methods on health indicators of brewers spent grain for potential upcycling into food products

Applied Food Research, 2022
Brewer's spent grain (BSG) was dried via infra-red drying (IRD) or hot-air drying (HAD) and milled into fine powders. Proximate analysis (moisture, protein, fat, ash, carbohydrates by difference), water activity, dietary fiber, total soluble phenolics ...
Sandy Thai, Roberto J. Avena-Bustillos, Priscila Alves, James Pan, Alex Osorio-Ruiz, Jackie Miller, Christina Tam, Matthew R. Rolston, Eli Teran-Cabanillas, Wallace H. Yokoyama, Tara H. McHugh   +10 more
doaj   +1 more source

Low Acrylamide Flatbreads from Colored Corn and Other Flours

Foods, 2021
Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo ...
Xueqi Li, Talwinder Kahlon, Selina C. Wang, Mendel Friedman   +3 more
doaj   +1 more source

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

Foods, 2021
Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide ...
Xueqi Li, Talwinder Kahlon, Selina C. Wang, Mendel Friedman   +3 more
doaj   +1 more source

Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids

Food Production, Processing and Nutrition, 2020
Hypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks.
Priscila L. S. Alves, Jose De J Berrios, James Pan, Wallace H. Yokoyama   +3 more
doaj   +1 more source

Quercetin Ameliorates Insulin Resistance and Restores Gut Microbiome in Mice on High-Fat Diets

Antioxidants, 2021
Quercetin is a flavonoid that has been shown to have health-promoting capacities due to its potent antioxidant activity. However, the effect of chronic intake of quercetin on the gut microbiome and diabetes-related biomarkers remains unclear.
Yuqing Tan, Christina C. Tam, Matt Rolston, Priscila Alves, Ling Chen, Shi Meng, Hui Hong, Sam K. C. Chang, Wallace Yokoyama   +8 more
doaj   +1 more source

Consumption of highly processed foods in relation to overall diet quality among Japanese adults: a nationwide study

Public Health Nutrition, 2023
Objective: To (i) examine the consumption of highly processed foods (HPF) in relation to diet quality among Japanese adults and (ii) compare the results when dishes prepared away home are disaggregated into food ingredients before classification by ...
Nana Shinozaki, Kentaro Murakami, Keiko Asakura, Shizuko Masayasu, Satoshi Sasaki   +4 more
doaj   +1 more source

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

Foods, 2020
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon.
Rebecca R. Milczarek, Rachelle D. Woods, Sean I. LaFond, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Andrew P. Breksa, John E. Preece   +8 more
doaj   +1 more source

Cooked Black Turtle Beans Ameliorate Insulin Resistance and Restore Gut Microbiota in C57BL/6J Mice on High-Fat Diets

Foods, 2021
Colored common beans are associated with health promoting and chronic disease prevention effects. Male C57BL/6J mice were fed high-fat (HF) diets supplemented with cooked black turtle beans (HFB) to prevent obesity related insulin resistance.
Yuqing Tan, Christina C. Tam, Shi Meng, Yan Zhang, Priscila Alves, Wallace Yokoyama   +5 more
doaj   +1 more source