Zobrazeno 1 - 10
of 83
pro vyhledávání: '"processing level"'
Autor:
Ji Zhang, Donglei Luan
Publikováno v:
Foods, Vol 13, Iss 17, p 2727 (2024)
The aim of this study was to simulate microwave heating characteristics to investigate the lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature, and thermal processing level on the extent of lipid oxidation an
Externí odkaz:
https://doaj.org/article/0c3ca0f1b4874fa1896a204e81a29a82
Autor:
Yong Zhu, Xiaotong Jin
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
IntroductionExtant studies have demonstrated the relationship between naturalness and healthiness, and the effectiveness of various food labels in influencing consumers’ perception of food and subsequent food choices. However, little attention has
Externí odkaz:
https://doaj.org/article/af506b0006f04126abf5650451c11edc
Akademický článek
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Akademický článek
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Autor:
Fabiana Infante Smaira, Bruna Caruso Mazzolani, Gabriel Perri Esteves, Heloisa C. Santo André, Milla Cordeiro Amarante, Daniela Fernandes Castanho, Karen Jennifer de Campos, Fabiana Braga Benatti, Ana Jéssica Pinto, Hamilton Roschel, Bruno Gualano, Carolina Ferreira Nicoletti
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Background: The aim of this study was to investigate possible associations between food consumption and eating habits and food choice determinants in women during COVID-19 pandemic.Methods: This is a cross-sectional survey conducted in Brazil between
Externí odkaz:
https://doaj.org/article/edd8bc07c2524f30b438d85d37b41fb0
Autor:
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. V. Pion, Rosemary A. Carvalho, Fernanda M. Vanin
Publikováno v:
Foods, Vol 11, Iss 9, p 1359 (2022)
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 been widely used i
Externí odkaz:
https://doaj.org/article/306cfd94cd1e429e848256e0ae001bf5
Akademický článek
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Autor:
Sau Hou Chang
Publikováno v:
Europe's Journal of Psychology, Vol 13, Iss 1, Pp 129-142 (2017)
The purpose of the present study was to investigate the effects of test trial and processing level on immediate and delayed retention. A 2 × 2 × 2 mixed ANOVAs was used with two between-subject factors of test trial (single test, repeated test) and
Externí odkaz:
https://doaj.org/article/20a4a37194ae4918acc77aeeb64b90b1
Publikováno v:
Food Science & Nutrition. 11:157-167
Microwave thermal processing is a promising technology to greatly improve product quality by achieving high-temperature short-time (HTST) processing for solid foods. And the non-thermal effect of microwave fields on nutritional quality is a major pub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f579db6e3f131a74b5be9ba273ac86f
https://doi.org/10.1002/fsn3.3048
https://doi.org/10.1002/fsn3.3048
Yes
Many visual effects are believed to be processed at several functional and anatomical levels of cortical processing. Determining if and how the levels contribute differentially to these effects is a leading problem in visual perception and v
Many visual effects are believed to be processed at several functional and anatomical levels of cortical processing. Determining if and how the levels contribute differentially to these effects is a leading problem in visual perception and v
Externí odkaz:
http://hdl.handle.net/10454/16757
