Results 51 to 60 of about 1,110,626 (301)

Processed foods: contributions to nutrition [PDF]

, 2014
Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs).
Jose Ordovas, Dwyer, Johanna, Gilbert A Leveille, Ruth S MacDonald, Fulgoni, Victor L, Leveille, Gilbert A, David Schnakenberg, Johanna Dwyer, Victor L Fulgoni, MacDonald, Ruth S, Janet C King, King, Janet C, Ordovas, Jose, Connie M Weaver, Schnakenberg, David, Weaver, Connie M   +15 more
core   +1 more source

Food intakes based on degree of processing and metabolic dysfunction-associated steatotic liver disease (MASLD): the Tehran Lipid and Glucose Study (TLGS)

Nutrition & Metabolism
Background Current evidence on the association between food processing and metabolic dysfunction-associated steatotic liver disease (MASLD) is limited to the intake of ultra-processed food (UPF). We investigated the associations between different degrees
Nazanin Moslehi, Farhad Hosseinpanah, Parvin Mirmiran, Fereidoun Azizi   +3 more
doaj   +1 more source

Informatics for Food Processing

ArXiv
This chapter explores the evolution, classification, and health implications of food processing, while emphasizing the transformative role of machine learning, artificial intelligence (AI), and data science in advancing food informatics. It begins with a historical overview and a critical review of traditional classification frameworks such as NOVA ...
Gordana Ispirova, Michael Sebek, Giulia Menichetti   +2 more
openaire   +4 more sources

Food Processing at a Crossroad

Frontiers in Nutrition, 2019
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing-nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way.
Dietrich Knorr, Heribert Watzke
openaire   +3 more sources

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

Ultra‐processed foods: Processing versus formulation

Obesity Science & Practice, 2023
The four‐tiered NOVA food classification defines foods based on their degree of processing and ranges from native unprocessed foods to so‐called “ultra‐processed” foods.
Allen S. Levine, Job Ubbink
doaj   +1 more source

Reconstructing enzyme evolution by protein engineering

FEBS Letters, EarlyView.
Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler, Markus R. Busch, Reinhard Sterner   +2 more
wiley   +1 more source

Longitudinal changes in processed food intake and their daily caloric contribution among Ghanaian populations living in Ghana and Europe: findings from the prospective Research on Obesity and Diabetes among African Migrants (RODAM) cohort study

BMC Global and Public Health
Background Dietary changes towards increased consumption of processed and ultra-processed foods are major contributors to obesity and non-communicable diseases worldwide. However, limited data exist on the intake of processed foods among Ghanaians living
Mustapha Titi Yussif, Reginald Adjetey Annan, Anthony Edusei, Mary Nicolaou, Erik Beune, Samuel Nkansah Darko, Ina Danquah, Karlijn A. C. Meeks, Ellis Owusu-Dabo, Charles Agyemang   +9 more
doaj   +1 more source

Phase angle is inversely related to the consumption of ultra-processed foods and positively related to the consumption of minimally processed foods by university students: a cross-sectional study

Public Health Nutrition
Objective: Ultra-processed foods (UPF) and minimally processed foods (MPF) consumption are differentially connected to adiposity and possibly body composition.
Paraskevi Detopoulou, Despoina Levidi, Olga Magni, Vassilios Dedes, Milia Tzoutzou, Evaggelia Fappa, Aristea Gioxari, Georgios Panoutsopoulos   +7 more
doaj   +1 more source

Socio-economic difference in purchases of ultra-processed foods in Australia: an analysis of a nationally representative household grocery purchasing panel

International Journal of Behavioral Nutrition and Physical Activity, 2022
Background Consumption of ultra-processed foods is associated with increased risk of obesity and non-communicable diseases. Little is known about current patterns of ultra-processed foods intake in Australia.
Daisy H. Coyle, Liping Huang, Maria Shahid, Allison Gaines, Gian Luca Di Tanna, Jimmy Chun Yu Louie, Xiongfei Pan, Matti Marklund, Bruce Neal, Jason H. Y. Wu   +9 more
doaj   +1 more source