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Nutrition Transition, Processed Foods, and Cardiometabolic Risk in Somalia: A Public Health Commentary. [PDF]

Diabetes Metab Syndr Obes
Abdi IA.
europepmc   +1 more source

The return of traditional food

, 2013
Lysaght, Patricia, Jönsson, Håkan, Burstedt, Anna   +2 more
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FOOD SAFETY ISSUES IN TRADITIONAL FOODS

2023
Traditional foods play a significant role in many cultures and are cherished for their unique flavors, historical significance, and association with heritage. However, the safety of these traditional foods has been a growing concern in recent times. With the growing importance of traditional foods and products, the basic principle is to create local ...
Prof. Dr. Ayse Demet Karaman, Tekin Altug   +1 more
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Microorganisms and Fermentation of Traditional Foods [PDF]

, 2014
Presentation de l'editeur : The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas.
Ray, Ramesh C. (ed.), Montet, Didier (ed.)   +1 more
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Traditional Foods

2016
The semantic meaning of ‘traditional food’ should be clear: a food in which broad-sense knowledge (ingredients, way of preparation, role, etc.) is transmitted from generation to generation. Although not encompassing explicit reference to the way the knowledge is transmitted, common interpretations of this definition are the following: • ‘Traditional ...
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Composition of traditional Hopi foods

Journal of the American Dietetic Association, 1979
Foods produced by the modern Hopi Indians and prepared in traditional ways are generally good sources of essential minerals, especially if plant ash or native crude salt are added in preparation. The predominant whole grain, mature maize-corn products are relatively high in phytate, which may interfere with absorption of some of the minerals present ...
H V, Kuhnlein, D H, Calloway, B F, Harland   +2 more
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Traditional Foods vs. Manufactured Baby Foods

2007
The provision of nutrient-dense complementary foods is essential to ensure an infant's nutrient requirements are met. Yet often, relative to recommendations, traditional complementary foods have low levels of nutrients, suggesting a role, for fortified manufactured baby foods, in ensuring dietary adequacy.
Ferguson, Elaine L., Darmon, Nicole
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