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Processed Food: Nutrition, Safety, and Public Health

Author

Listed:
  • Tânia Gonçalves Albuquerque

    (Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
    REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal)

  • Adriana Pavesi Arisseto Bragotto

    (Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, Campinas 13083-000, SP, Brazil)

  • Helena S. Costa

    (Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
    REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal)

Abstract

Food processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [...]

Suggested Citation

  • Tânia Gonçalves Albuquerque & Adriana Pavesi Arisseto Bragotto & Helena S. Costa, 2022. "Processed Food: Nutrition, Safety, and Public Health," IJERPH, MDPI, vol. 19(24), pages 1-5, December.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:24:p:16410-:d:996372
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    References listed on IDEAS

    as
    1. David Stuckler & Martin McKee & Shah Ebrahim & Sanjay Basu, 2012. "Manufacturing Epidemics: The Role of Global Producers in Increased Consumption of Unhealthy Commodities Including Processed Foods, Alcohol, and Tobacco," PLOS Medicine, Public Library of Science, vol. 9(6), pages 1-8, June.
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    Cited by:

    1. Jamile Carvalho Tahim & Sara Maria Moreira Lima Verde & Carla Soraya Costa Maia & Ilana Nogueira Bezerra, 2024. "Consumption of Food Offered by Delivery Applications (Apps)," IJERPH, MDPI, vol. 21(5), pages 1-9, April.

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