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PROCESSED FOODS – ARE THEY SAFE? [PDF]

Exploratory Animal and Medical Research, 2017
Processed foods contain high calorie food particles at different forms added with different additives. United States Food and Drug Administration (FDA) recommend safe use of different chemicals as food additives in processed foods.
Shibabrata Pattanayak
doaj   +1 more source

Ultra-processed foods and the nutritional dietary profile in Brazil [PDF]

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   +2 more sources

Food purchasing habits at traditional and modern markets and consumption of natural and processed foods in Moroccan households [PDF]

, 2023
Background. The locations of food purchase have an impact on the quality of food consumed. Objective. To examine food purchasing habits at traditional and modern markets, their associated factors, and their effects on consuming natural and processed ...
Mohammed Elayachi, Sanaa El-Jamal, Barakat, I., Elfane, H., Imane Barakat, El-Jamal, S., Houda Elfane, Rekia Belahsen, Elayachi, M., Belahsen, R.   +9 more
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Packaging methods for minimally processed foods

, 2022
S.35-55Consumers demand for minimally processed foods have significantly increased, primarily due to their interest in fresh and convenience foods, modern social trends, single person households, and willingness to spend money for quality products (Yang ...
Singh, P., Langowski, H.C., Wani, A.A., Pant, A.   +3 more
core   +1 more source

Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

Journal of Food Quality, 2020
Recent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki). However, the long-term quality of this product and its dependence on processing conditions and packaging type have not yet been ...
Rebecca R. Milczarek, Ana M. Vilches, Carl W. Olsen, Andrew P. Breksa, Bruce E. Mackey, Maria T. Brandl   +5 more
doaj   +1 more source

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods, 2022
Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP ...
Hefei Zhao, Roberto J. Avena-Bustillos, Selina C. Wang   +2 more
doaj   +1 more source

Periodontitis Is Associated with Consumption of Processed and Ultra-Processed Foods: Findings from a Population-Based Study

, 2022
The association between periodontitis and lifestyle factors has been widely investigated. However, an association between periodontitis and dietary patterns has not been explored.
Cecilia C. Ribeiro, Marco A. Peres, Motta, Janaína V. S., Ribeiro, Cecilia C, Ribeiro, Cecilia C., Demarco, Flavio F, Nascimento, Gustavo G, Janaína V. S. Motta, Motta, Janaina VS, Bernardo L. Horta, Cassiano, Luisa Schertel, Peres, Marco A., Horta, Bernardo L., Flávio F. Demarco, Horta, Bernardo L, Luisa Schertel Cassiano, Peres, Marco A, Demarco, Flávio F., Nascimento, Gustavo G., Gustavo G. Nascimento   +19 more
core   +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

A Literature Review on Processed Foods and a New Lifestyle

, 2022
: Background: Nowadays, food technology has improved a lot according to people’s lifestyle. To highlight my point, current society especially in metropolis , people have to be in hurry lifestyle to compete with other people, traffic congestion and a lot
Paphada Putchakarn
core   +1 more source

Food processing and allergenicity

Food and Chemical Toxicology, 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Fleys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, Nieke, Wichers, H.J., Kimber, I.   +11 more
openaire   +3 more sources