Now showing items 1-10 of 11656
Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil
(CAMBRIDGE UNIV PRESS, 2011)
Objective: To assess time trends in the contribution of processed foods to food purchases made by Brazilian households and to explore the potential impact on the overall quality of the diet. Design: Application of a new ...
Ultra-processed foods and added sugars in the Chilean diet (2010)
Objective: To assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet. Design: Cross-sectional study of national dietary data obtained through 24 ...
Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio
Background and aims Hyperphosphatemia is common in patients with chronic kidney disease (CKD) stages IV and V because of decreased phosphorus excretion. Phosphatemia is closely related to dietary intake. Thus, a better ...
The Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
Food products with low water activity, dried, or frozen, are usually stored at non-equilibrium states, in which long-term stability cannot be assured. Changes in the storage conditions, including temperature and relative ...
Advances in food and by-products processing towards a sustainable bioeconomy
About the Special Issue Editors Nikolaos Kopsahelis is a Chemist (University of Patras, Greece, 2003) with an MSc in Food Biotechnology (University of Ulster, UK, 2004) and PhD in Chemistry (Food Chemistry and Biotechnology, ...
Innovation indicators: a survey of innovative activities in the international food processed industry
(Univ Estadual Campinas, Inst Geociencias, Dept Politica Cientifica & Tecn, 2015-01-01)
This paper seeks to combine traditional methods of measuring intensity with other alternative indicators to examine the dispersion of innovation activities in different industries and countries. The hypothesis that underlies ...
Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of Foods
(Berkeley Electronic PressBerkeleyEUA, 2011)
Natural alternatives for reducing bacterial biofilms in food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-04-01)
Of the microorganisms often found in biofilms, bacteria are the predominant group. In the food industry, pathogenic biofilms considered of great importance in the context of food safety and public health, arousing the ...