Results 311 to 320 of about 368,026 (345)

Food Processing

, 1975
openaire   +1 more source

Ultra processed foods and cancer-authors' reply

The Lancet Regional Health. Europe
Heinz Freisling, Reynalda Córdova, Dagfinn Aune, Karl-Heinz Wagner   +3 more
doaj  

Longitudinal changes in processed foods intake and their daily caloric contribution among Ghanaian populations living in Ghana and Europe: Findings from the prospective RODAM Cohort study

Yussif MT, Adjetey Annan R, Edusei A, Nicolaou M, Beune E, Nkansah Darko S, Danquah I, A.C. Meeks K, Owusu-Dabo E, Agyemang C.   +9 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 ...
Alexandra G. DiFeliceantonio, Dana M. Small   +1 more
openaire   +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   +4 more sources

Modelling of food and food processes

Journal of Food Engineering, 2012
Abstract Modelling is an important task in food engineering and numerous approaches are possible. Based on the massy experience the paper discusses the challenge, interest and difficulties of modelling of food and food processes. Some key points are specifically discussed mainly on the base of heat processing operation.
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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 ...
B. Østerud, R. Ofstad, I. Martinez, Edel O. Elvevoll, N.K. Sørensen   +4 more
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   +3 more sources