Related Experiment Videos
Ultra-Processed Foods Are Not "Real Food" but Really Affect Your Health
Amelia Marti1,2,3
1Department of Nutrition, Food Science and Physiology, University of Navarra, 31008 Pamplona, Spain. amarti@unav.es.
Nutrients
|August 25, 2019
Abstract:
Poor eating habits, such as the increasing consumption of highly processed products, have deleterious effects on health status and represent a serious challenge for public health systems [...].
Related Concept Videos
Articles linked to this work by shared authors, journal, and citation graph.
Fermentation as a Functionalization Tool: Unlocking Agro-Food Residue Carbohydrates for Future Food Matrices.
Journal of food science·2026
Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.
Critical reviews in food science and nutrition·2026
Multi-strain solid-state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal.
Journal of the science of food and agriculture·2026