Background/Objectives: The nutritional importance of grain-based foods (GBFs) and whole grains (WGs) is underscored by their central position in dietary guidance worldwide. Many jurisdictions recommend consumers increase WG intake because they are as...
The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-...
The increase in the availability of processed and ultra-processed foods has altered the eating patterns of populations, and these foods constitute an exposure factor for the development of arterial hypertension. This systematic review analyzed eviden...
Processed and ultra-processed foods (PF/UPFs) are becoming a significant public health concern because of their concerningly high nutrient content, including sodium, and rapidly increasing consumption, especially in low- and middle-income countries....
Nutrition labeling is a public health tool that allows consumers to choose healthier foods and beverages. For this reason, there are protocols in place to monitor the food environment. The purpose of this study was to evaluate the consistency of nutr...
The aim was to characterise the extent of processing and nutritional composition of the street foods offered in Maputo, Mozambique. A cross-sectional study was conducted in October–November 2014 in the urban district of KaMpfumu. Twenty public transp...
The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020....
NOVA is a food classification system that categorises food items into one of four categories according to the extent and purpose of their processing: minimally processed food (MPF), processed culinary ingredient (PCI), processed food (PF), or ultra-p...
Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has be...
Introduction: Consumption of ultra-processed food (UPF) is associated with poor diet quality and a risk for non-communicable diseases (NCDs). This study explores the energy contribution of NOVA foods and the nutrient gaps. Methods: The study sourced...
The prevalence of non-communicable diseases (NCDs) has steadily increased in the United States. Health experts attribute the increasing prevalence of NCDs, in part, to the consumption of ultra-processed foods (UPFs) based on epidemiological observati...
Consumption of ultra-processed food (UPF) replaces the intake of freshly prepared unprocessed/minimally processed food (MPF) and is positively associated with hypertension and cardiovascular disease (CVD). The objective of this observational study wa...
Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to...
This study investigates the effectiveness of processed oil in the modification of PG 64-22 and PG 76-22 by assessing their physical and rheological properties, and multiple comparison was conducted between the two binders. The base binders PG 64-22 a...
This study aimed to evaluate residue changes in flubendiamide and tebufenozide during the processing of whole grain into milled rice, cooked rice, and rice cake, and to calculate their processing factors (PFs). For the processing study, pesticides we...
Background: Exogenous compounds with antioxidant activity mainly include plant compounds such as polyphenols, β-carotene, lycopene, vitamin C and vitamin E. Culinary processing significantly affects the organoleptic characteristics and nutrition...
Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies...
The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population’s lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience f...
Global society is wasting food at unsustainable levels, and unconsumed food is contributing markedly to carbon emissions. Simultaneously, food insecurity and obesity are increasingly prevalent concerns in high-income countries. This study aimed to ev...
Lead halide perovskite is a new photovoltaic material with excellent material characteristics, such as high optical absorption coefficient, long carrier transmission length, long carrier lifetime and low defect state density. At present, the steady-s...
An accurate and reliable method using ultra-high performance liquid chromatography combined with triple quadrupole tandem mass spectrometry (UHPLC–MS/MS) was established for simultaneous quantification of five major bioactive analytes in raw, wine-pr...
Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and typ...
Thanks to solution processability and broad emission in the visible spectral range, 2D hybrid perovskite-like materials are interesting for the realization of large area and flexible lighting devices. However, the deposition of these materials requir...
Two-dimensional (2D) materials with dangling-bond-free surfaces have attracted considerable attention in next-generation electronic applications due to their distinctive properties, such as high carrier mobility, short-channel immunity, and strong li...
1 July 2023
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure...
To manufacture custom medical parts or scaffolds with reduced defects and high mechanical characteristics, new research on optimizing the selective laser melting (SLM) parameters are needed. In this work, a biocompatible powder, 316L stainless steel,...
Pesticides are broadly used to improve food safety, although they can lead to adverse health effects on consumers. Various food processing approaches, at the industrial or domestic level, have been found to highly reduce the amount of pesticide resid...
10 July 2021
Ultra-processed food (UPF) can be harmful to the population’s health. To establish associations between UPF and health outcomes, food consumption can be assessed using availability data, such as purchase lists or household budget surveys. The aim of...
The nutrition literature and authoritative reports increasingly recognise the concept of ultra-processed foods (UPF), as a descriptor of unhealthy diets. UPFs are now prevalent in diets worldwide. This review aims to identify and appraise the studies...
Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and...
Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being s...
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. There are limited data on the c...
Supplementary cementitious materials (SCMs) may be prepared using industrial byproduct streams, aiding in the development of a more environmentally sustainable circular economy. However, these byproducts may carry a risk of exhibiting elevated levels...
Epimedium herb is one of the most vital traditional Chinese medicines (TCMs), which is used for “nourishing the kidney and reinforcing the Yang”. In the guidance of TCM theory, Epimedium herb is usually processed with lamb oil to increase...
Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases,...
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit...
4 April 2020
Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased...
Ultra-processed foods (UPFs) is a food category within the NOVA system. The key feature of UPFs are foods that have been highly processed and contain various additives, especially those that are industrially produced. It is claimed that UPFs are inhe...
Nickel-based superalloys are extensively used in the aerospace and power generation industries due to their excellent mechanical properties at elevated temperatures and good corrosion resistance. Typically, these alloys require accomplishing critical...
Friction stir processing (FSP), a severe plastic deformation process, was applied on pure Cu to obtain a stir zone with a very fine grain size. Yet, when FSP is used, the stir zone is as wide as the diameter of the shoulder at the upper surface of th...
Pseudogenes are dead copies of genes. Owing to the absence of functional constraint, all nucleotide substitutions that occur in these sequences are selectively neutral, and thus represent the spontaneous pattern of substitution within a genome. Here,...
The weight of packaging materials will be increased with advanced innovations, such as multilayer plastic. The consequence of the advanced innovations is challenges in the following reuse activities. This study aimed to investigate the properties of...
Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mor...
The present research combines real data and parameters found in recent literature that were used to design realistic scenarios demonstrating the potential effects (benefits and costs) of the World Health Organization (WHO)’s risk communication...
Consumption of ultra-processed foods has increased alarmingly, representing a risk to children’s health. Different techniques in marketing to kids (M2K) used on food labels are influencing the purchasing decisions of these products. This study...
Due to the variety and multiplicity of electronic devices, the issue of electromagnetic environment protection is becoming more and more important. We often hear about how necessary it is for electronic devices to meet appropriate requirements. Meeti...
Background: A COVID-19 pandemic erupted, causing a global viral pneumonia outbreak, marking the most significant public health crisis of the 21st century. These changes profoundly impacted population health and well-being, leading to shifts in dietar...
Global trade agreements have shaped the food system in ways that alter the availability, accessibility, affordability, and desirability of ready-to-eat foods. We assessed the time trends of ultra-processed foods purchases in Mexican households from 1...
The objective of this study was to inform consumer-facing dietary guidance by (1) adapting the current University of North Carolina at Chapel Hill (UNC) food processing framework to include a home processing (HP) component and (2) pilot testing the a...
A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In...
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