Processed Food: Nutrition, Safety, and Public Health

Tânia Gonçalves Albuquerque; Adriana Pavesi Arisseto Bragotto; Helena S Costa

doi:10.3390/ijerph192416410

Processed Food: Nutrition, Safety, and Public Health

Int J Environ Res Public Health. 2022 Dec 7;19(24):16410. doi: 10.3390/ijerph192416410.

Authors

Tânia Gonçalves Albuquerque^{1

2}, Adriana Pavesi Arisseto Bragotto³, Helena S Costa^{1

2}

Affiliations

¹ Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal.
² REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal.
³ Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, Campinas 13083-000, SP, Brazil.

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 [...].

Publication types

Editorial

MeSH terms

Animals
Food Handling
Food Safety
Food, Processed*
Humans
Nutritional Status
Public Health*
Vegetables

Grants and funding

This research received no external funding.