Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Luisma Sanchez-Siles"'
Autor:
Luisma Sanchez-Siles, Sergio Román, Juan F. Haro-Vicente, Maria Jose Bernal, Michelle Klerks, Gaspar Ros, Ángel Gil
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to ex
Externí odkaz:
https://doaj.org/article/b28d646a2a8343d2b9a081cdc868570e
Publikováno v:
Journal of Functional Foods, Vol 89, Iss , Pp 104940- (2022)
The main aim of the current study was to examine and compare the nutritional quality and degree of naturalness of chocolate and cereal bars. Our analysis relied on a dataset (n = 100) of the most consumed chocolate and cereal bars in Germany in 2019.
Externí odkaz:
https://doaj.org/article/6a6fae892ded487188c4651c229c55e1
Publikováno v:
Trends in Food Science and Technology 129 (2022)
Trends in Food Science and Technology, 129, 667-673
Trends in Food Science and Technology, 129, 667-673
Background: Processed foods, and particularly “ultra-processed foods” (UPFs), as categorized by NOVA, have been highly criticized over the last few years. At the same time, consumers consistently perceive processed foods as less healthy and less
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a79586c29c5e2751d9570bf11490c98
https://research.wur.nl/en/publications/naturalness-and-healthiness-in-ultra-processed-foods-a-multidisci
https://research.wur.nl/en/publications/naturalness-and-healthiness-in-ultra-processed-foods-a-multidisci
Autor:
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini
Publikováno v:
International Journal of Food Sciences and Nutrition 73 (2022) 5
International Journal of Food Sciences and Nutrition, 73(5), 610-610
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
International Journal of Food Sciences and Nutrition, 73(5), 610-610
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
The change in consumers’ lifestyle promoted “snackification” favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a410aab9d043fba882a9ec3fe0f6d452
https://research.wur.nl/en/publications/current-and-emerging-trends-in-cereal-snack-bars-implications-for
https://research.wur.nl/en/publications/current-and-emerging-trends-in-cereal-snack-bars-implications-for