Results 261 to 270 of about 138,359 (312)

Consumer Identification of Processed Foods and Their Health Effects.

JAMA Netw Open
Barnard ND, Herby A, McBurnett S, Kahleova H.   +3 more
europepmc   +1 more source

Food addiction correlates with emotional and craving reactivity to industrially prepared (ultra-processed) and home-cooked (processed) foods but not unprocessed or minimally processed foods [PDF]

Food Quality and Preference, 2023
The NOVA classification system categorizes foods according to their level of processing to differentiate between industrially prepared, or Ultra-Processed (UP), and home-prepared, or Processed (P) and Minimally Processed (MP), foods. Whereas P and MP are
Maria Moreno-Padilla, Antonio Cepeda-Benito   +1 more
exaly   +2 more sources

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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

Ultra-processed foods: A new holistic paradigm?

Trends in Food Science and Technology, 2019
Ultra-processed foods: A new holistic ...
Anthony Fardet, Edmond ROCK
exaly   +2 more sources

Polysaccharides and food processing

Carbohydrate Research, 1985
The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation ...
Pilnik, W., Rombouts, F.M.
openaire   +3 more sources

Processing of Food Powders

2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia, Chamayou, Alain, Dewettinck, Koen, Frédéric, Depypere, Dumoulin, Elisabeth, Fitzpatrick, John, Meesters, Gabrie   +6 more
openaire   +2 more sources

Processing of marine foods

Meat Science, 1996
For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
E O, Elvevoll, N K, Sørensen, B, Osterud, R, Ofstad, I, Martinez   +4 more
openaire   +2 more sources

Design of Food Processes and Food Processing Plants

2002
Process design refers to the design of food processes and manufacturing methods, including process flow sheets, design of processing and control equipment, and economic evaluation of the process. Plant design refers to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste
George D. Saravacos, Athanasios E. Kostaropoulos   +1 more
openaire   +1 more source

Irradiation and Food Processing

1989
After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life ...
B, Sigurbjörnsson, P, Loaharanu
openaire   +2 more sources

Cellulases in Food Processing

2002
The new suggestion for the naming of different cellulases is based purely on their assignment to these glycosyl hydrolase families (11). If there is more than one enzyme belonging to the same family from one organism, the enzymes are further named with running alphabets in the order that they have been classified.
Tenkanen, Maija, Niku-Paavola, Marja-Leena, Linder, Markus, Viikari, Liisa   +3 more
openaire   +2 more sources