Cargando…

On how people deal with industrialized and non-industrialized food: A theoretical analysis

“Canned, frozen, processed, ultra-processed, functional” etc. Two hundred years after the beginning of the food industry, industrialized food has evolved with many labels. Every person in the world eats and has different experiences with food that are connected to culture and social relationships wh...

Descripción completa

Detalles Bibliográficos
Autores principales:	Amorim, Alessandra, Laurindo, João Borges, Sobral, Paulo José do Amaral
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9479213/ https://www.ncbi.nlm.nih.gov/pubmed/36118768 http://dx.doi.org/10.3389/fnut.2022.948262

Ejemplares similares

Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context
por: Amorim, Alessandra, et al.
Publicado: (2022)

Ultra-Processed: The Search of Positioning From the Food Industry Regulatory Authorities
por: Rego, Raul Amaral
Publicado: (2022)

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
por: Rosales, Thiécla Katiane Osvaldt, et al.
Publicado: (2023)

Editorial: Classification of foods according to their processing level
por: Sobral, Paulo José do Amaral, et al.
Publicado: (2023)

Food Oral Processing—An Industry Perspective
por: Devezeaux De Lavergne, Marine, et al.
Publicado: (2021)

Do they really support “your freedom of choice”? FoPNL and the food industry in Brazil
por: Mais, Laís Amaral, et al.
Publicado: (2023)

Microbial Pigments in the Food Industry—Challenges and the Way Forward
por: Sen, Tanuka, et al.
Publicado: (2019)

Insects as source of phenolic and antioxidant entomochemicals in the food industry
por: Torres-Castillo, Jorge A., et al.
Publicado: (2023)

Sensory-Related Industrial Additives in the US Packaged Food Supply
por: Tseng, Marilyn, et al.
Publicado: (2022)

Food preservation by cold plasma from dielectric barrier discharges in agri-food industries
por: Jiang, Hao, et al.
Publicado: (2022)

Dark Chocolate: Opportunity for an Alliance between Medical Science and the Food Industry?
por: Petyaev, Ivan M., et al.
Publicado: (2017)

Editorial: Valorization of food and agro-industrial waste: novel approaches and their applications
por: Sridhar, Kandi, et al.
Publicado: (2023)

Ethics in Dealing with Pharma Industry
por: Singh, Om Prakash, et al.
Publicado: (2022)

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products
por: Tadini, Carmen C., et al.
Publicado: (2022)

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review
por: Wang, Liang, et al.
Publicado: (2022)

Dealing Responsibly with the Alcohol Industry in London
por: McCambridge, Jim
Publicado: (2012)

Editorial: Emerging active, smart and intelligent packaging solutions in the fourth phase of the industrial revolution (Industry 4.0)
por: Punia Bungar, Sneh, et al.
Publicado: (2023)

Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon
por: Hoteit, Maha, et al.
Publicado: (2021)

Integrating Environmental and Social Sustainability Into Performance Evaluation: A Balanced Scorecard-Based Grey-DANP Approach for the Food Industry
por: Duman, Gazi M., et al.
Publicado: (2018)

Spectroscopic technologies and data fusion: Applications for the dairy industry
por: Hayes, Elena, et al.
Publicado: (2023)

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
por: Hassoun, Abdo, et al.
Publicado: (2022)

Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents
por: Chaudhari, Vinay, et al.
Publicado: (2021)

Potential applications of pulsed electric field in the fermented wine industry
por: Feng, Yuanxin, et al.
Publicado: (2022)

A case study on strategies to deal with the impacts of COVID-19 pandemic in the food and beverage industry
por: Chowdhury, Md. Tarek, et al.
Publicado: (2020)

Influence of Emerging Technologies on the Utilization of Plant Proteins
por: Sá, Amanda Gomes Almeida, et al.
Publicado: (2022)

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
por: Verni, Michela, et al.
Publicado: (2019)

Ingestion of Non-digestible Carbohydrates From Plant-Source Foods and Decreased Risk of Colorectal Cancer: A Review on the Biological Effects and the Mechanisms of Action
por: do Prado, Samira Bernardino Ramos, et al.
Publicado: (2019)

Theoretical aspects of industrial design /
Publicado: (1992)

Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
por: Li, Chengliang, et al.
Publicado: (2022)

Phytochemicals, biological activity, and industrial application of lotus seedpod (Receptaculum Nelumbinis): A review
por: Wang, Yi-Fei, et al.
Publicado: (2022)

Is Dietary Iodine Intake Excessive According to the Theoretical Model of Healthy Dietary Intake Pattern in Pregnant Women and Schoolchildren: Water, Salt, or Food?
por: Candido, Aline Carare, et al.
Publicado: (2021)

Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices
por: Cook, Nathan, et al.
Publicado: (2023)

Functional Status and Quality of Life Determinants of a Group of Elderly People With Food Insecurity
por: Baptista, Frederico M., et al.
Publicado: (2018)

Production of an ultrasound-assisted biosurfactant postbiotic from agro-industrial wastes and its activity against Newcastle virus
por: Behzadnia, Asma, et al.
Publicado: (2022)

How to have confidence and power in dealing with people /
por: Giblin, Les
Publicado: (1956)

How to deal with negative preferences in recommender systems: a theoretical framework
por: Cena, Federica, et al.
Publicado: (2022)

How independent is the international food information council from the food and beverage industry? A content analysis of internal industry documents
por: Zaltz, Daniel A., et al.
Publicado: (2022)

Uses of Laccases in the Food Industry
por: Osma, Johann F., et al.
Publicado: (2010)

Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake
por: Tian, Baoming, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_u1nfl0fmq8mfiprd12uetgiavt