Results 251 to 260 of about 143,225 (310)

Understandings of ultra-processed foods: a qualitative interview study of UK adults with responsibility for household food activities

Essman M, Parnham JC, Chang K, Etkind M, Shah P, Smith D, Vasiljevic M, Boyland E, Cummins S, Vamos EP, White M, Adams J.   +11 more
europepmc   +1 more source

Food Processing

, 1975
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Key crops for processed foods have spatially variable biodiversity impacts not captured in other environmental impact indicators

Pamatat F, Outhwaite CL, Molotoks A, Dalin C, Jwaideh M, Chapman ASA.   +5 more
europepmc   +1 more source

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Processed foods and food reward

Science, 2019
Processed foods compromise the fidelity of gut-brain signaling of food ...
Dana M, Small, Alexandra G, DiFeliceantonio   +1 more
openaire   +2 more sources

Minimally Processed Foods

2016
Fil: Tapia, M. S..
Alzamora, Stella Maris, Lopez Malo, A., Tapia, M. S., Welti Chanes, J.   +3 more
openaire   +2 more sources

Food process engineering

Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes.
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Snack Foods: Processing

2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
openaire   +1 more source