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Food Processing: Comparison of Different Food Classification Systems

The substitution of minimally processed food and culinary home preparations for ready-to-eat products is increasing worldwide, which is overlooked as a cause of concern. The technological developments and the rise in highly processed food availability have introduced the concept of ultra-processed f...

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Detalles Bibliográficos
Autores principales:	de Araújo, Taissa Pereira, de Moraes, Milena Miranda, Afonso, Cláudia, Santos, Cristina, Rodrigues, Sara S. P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877594/ https://www.ncbi.nlm.nih.gov/pubmed/35215379 http://dx.doi.org/10.3390/nu14040729

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