Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals

Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally process...

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Detalles Bibliográficos
Autores principales: Morales, Francisco J., Mesías, Marta, Delgado-Andrade, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285198/
https://www.ncbi.nlm.nih.gov/pubmed/32423099
http://dx.doi.org/10.3390/nu12051418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285198/
https://www.ncbi.nlm.nih.gov/pubmed/32423099
http://dx.doi.org/10.3390/nu12051418

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