Logo - Alimentos Processados

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Ciência e tecnologia de alimentos

As evidências científicas: um aspecto fundamental no domínio dos alimentos funcionais. FOODTODAY. The European Food Information Council.

CUEVAS, Roberto. Food engineering, quality and competitiveness in small food industry systems: with emphasis on Latin America and the Caribbean. FAO Agricultural Services Bulletin, 156. Rome: FAO, 2004.

DWYER, Johanna T. et al. Is “Processed” a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations. American Society for Nutrition. Adv. Nutr. 3: 536–548, 2012.

Food for the Cities: Processed foods. Food and Agriculture Organization of the United Nations/Rural Infrastructure and Agro-Industries Division.

Food production 1: The evolution of meeting nutritional needs through processing and labelling. FOODTODAY. The European Food Information Council.

Food production 2: Safe food in today’s global food chain. FOODTODAY. The European Food Information Council.

Food production 3: A sustainable food supply. FOODTODAY. The European Food Information Council.

Foodborne illness: its origins and how to avoid it. EUFIC REVIEW. The European Food Information Council.

ROBERTSON, Gordon L.; LUPIEN, John R. (Ed.). Using Food Science and Technology to Improve Nutrition and Promote National Development. International Union of Food Science & Technology/IUFoST.

The greatest thing since sliced bread? A review of the benefits of processed foods. EUFIC REVIEW. The European Food Information Council.

WELCH, R. W.; MITCHELL, P. C. Food processing: a century of change. British Medical Bulletin 2000, 56 (No 1) 1-17 C The British Council 2000.

What is a Processed Food? You Might Be Surprised! Understanding Our Food Communications Tool Kit. International Food Information Council Foundation, September 2010.

Using Food Science and Technology to Improve Nutrition and Promote National Development (IUFoST)

Processed foods FAO