Results 21 to 30 of about 138,359 (312)

Biosensors in food processing [PDF]

Journal of Food Science and Technology, 2012
Optical based sensing systems that measure luminescence, fluorescence, reflectance and absorbance, etc., are some of the areas of applications of optical immunosensors. Immunological methods rely on specific binding of an antibody (monoclonal, polyclonal or engineered) to an antigen.
M S, Thakur, K V, Ragavan
openaire   +2 more sources

Antioxidants, Food Processing and Health [PDF]

Antioxidants, 2021
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis.
Borut Poljsak, Vito Kovač, Irina Milisav   +2 more
openaire   +5 more sources

Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

Foods, 2023
Fish products are consumed by human beings as a high-quality protein source. However, overfishing, and pollution puts out an urgent call to seek a new strategy to substitute fish protein for secure eco-sustainability.
Chengxuan Zhong, Yiming Feng, Yixiang Xu
doaj   +1 more source

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

, 2023
While the Mediterranean diet (MD) is championed as a healthy and sustainable dietary pattern, the NOVA classification is discussed as a tool to identify ultra-processed foods and further specify healthy food choices.
Maria Kapsokefalou, Stamoulis Noutsos, Antonis Vlassopoulos, Alexandra Katidi   +3 more
core   +1 more source

Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

BMC Complementary and Alternative Medicine, 2017
Background Plants produce secondary metabolites that often possess widespread bioactivity, and are then known as phytochemicals. We previously determined that several phytochemical-rich food-derived preparations were active against pathogenic foodborne ...
Sabrina M. Noritake, Jenny Liu, Sierra Kanetake, Carol E. Levin, Christina Tam, Luisa W. Cheng, Kirkwood M. Land, Mendel Friedman   +7 more
doaj   +1 more source

A Semi-quantitative Food Frequency Questionnaire Has Relative Validity to Identify Groups of NOVA Food Classification System Among Mexican Adults

Frontiers in Nutrition, 2022
BackgroundUltra-processed foods are recognized as indicators of an unhealthy diet in epidemiological studies. In addition to ultra-processed foods, the NOVA food classification system identifies three other groups with less processing.
Cecilia Isabel Oviedo-Solís, Eric A. Monterrubio-Flores, Sonia Rodríguez-Ramírez, Gustavo Cediel, Edgar Denova-Gutiérrez, Simón Barquera   +5 more
doaj   +1 more source

Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context

Frontiers in Nutrition, 2022
Nowadays, the world has been characterized by hunger, obesity, and food loss and waste (FLW). With the COVID-19 pandemic, the food issue became more intense, serious, and evident. Hunger demands urgent actions.
Alessandra Amorim, Ana de Holanda Barbosa, Paulo José do Amaral Sobral, Paulo José do Amaral Sobral   +3 more
doaj   +1 more source

NOVEL FOODS: SUSTAINABLE FOOD PROCESS

International Journal of Ecosystems and Ecology Science (IJEES), 2021
Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
openaire   +3 more sources

Consumption Patterns of Processed Foods in Singapore—A Cross-Sectional Study

, 2022
The consumption of processed foods is increasingly widespread and could have an impact on diet quality and health. Understanding the factors influencing people’s eating habits is useful for assessing such impact.
Aung, Kyaw Thu, Chow, Kenneth, Chan, Joanne Sheot Harn, Angela Li, Kenneth Chow, Gan, Patrick, Kyaw Thu Aung, Er, Benjamin, Li, Angela, Patrick Gan, Benjamin Er, Jun Cheng Er, Joanne Sheot Harn Chan, Er, Jun Cheng   +13 more
core   +1 more source

The proportion of differently processed foods in the diet of Croatian school-aged children and its impact on daily energy and nutrient intake

Croatian Journal of Food Science and Technology, 2022
In countries around the world, a dietary shift is observed in which the consumption of highly processed foods increases over unprocessed or minimally processed foods.
Ana Ilić, Ivana Rumbak, Lucija Marić, Tea Karlović, Ružica Brečić, Irena Colić Barić, Martina Bituh   +6 more
doaj   +1 more source