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ShareScore release 0.9.0
Dataset results
83 results for “Processed foods”
Homeostatic and Non-homeostatic Processing of Food Cues in Anorexia Nervosa
ClinicalTrials.gov study NCT03075371. IPD Sharing: NO. Countries: 1. Publications: 3.
Sensory and Oral Processing Characteristics of Commonly Consumed Foods
ClinicalTrials.gov study NCT04589221. IPD Sharing: NO. Countries: 1. Publications: 1.
Social Media Use, Food Craving and Ultra Processed Food Consumption in Students
ClinicalTrials.gov study NCT07103811. IPD Sharing: Not stated. Countries: 1. Publications: 8.
Cardiometabolic Risk Factors and Processed Food
ClinicalTrials.gov study NCT06996262. IPD Sharing: NO. Countries: 1. Publications: 8.
Speed Limits: Food Intake and Eating Behaviour of Ultra-processed and Unprocessed Foods
ClinicalTrials.gov study NCT04280146. IPD Sharing: UNDECIDED. Countries: 1. Publications: 1.
Ultra-processed Food Reducing Intervention and Continuous Glucose Monitoring
ClinicalTrials.gov study NCT07175701. IPD Sharing: NO. Countries: 1. Publications: 13.
Ultra-processed Food Consumption, Gut Microbiota, and Glucose Homeostasis
ClinicalTrials.gov study NCT05358171. IPD Sharing: NO. Countries: 1. Publications: 1.
Impact of Ultra-processed Foods on Cardiometabolic Risk Factors
ClinicalTrials.gov study NCT06538831. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Dietary Interventions to Reduce Ultra-Processed Food Intake
ClinicalTrials.gov study NCT07226336. IPD Sharing: YES. Countries: 0. Publications: 0.
Impact of Food Combination on Starch Digestion and Gastric Processing
ClinicalTrials.gov study NCT03265392. IPD Sharing: NO. Countries: 1. Publications: 1.
Effects of Processed Foods on Brain Reward Circuitry and Food Cue Learning
ClinicalTrials.gov study NCT06165952. IPD Sharing: NO. Countries: 1. Publications: 8.
Effectiveness of a Dietary Counseling to Prevent Early Consumption of Added Sugar and Ultra-processed Foods
ClinicalTrials.gov study NCT03841123. IPD Sharing: UNDECIDED. Countries: 1. Publications: 2.
Front of Pack Nutritional Labeling of Processed Foods Among Mexican Consumers
ClinicalTrials.gov study NCT04308408. IPD Sharing: YES. Countries: 1. Publications: 1.
Data from: Always chew your food: freshwater stingrays use mastication to process tough insect prey
Open the record for dataset details and reuse information.
3-Monochloropropandiol and Glycidyl Esters in Heat-Processed Oil-Based Food Products: Exposure and Risk
Open the record for dataset details and reuse information.
Modeling the nutritional value of thermally processed food products based on CFD simulations - Results of the Miniatura 6 NCN grant
<p>1. Description of the purpose of the scientific activity: The aim of the scientific activity was to optimize the heat treatment process of food products using Computational Fluid Dynamics (CFD) simulations and to assess the impact of this process on the nutritional value of the finished product. The following beef meat was selected for the study: strip beef, shin, entrecote, neck, leg, topside, topside, shoulder and brisket. The obtained results on the selection of heat treatment parameters, i.e. temperature, time, forced convection, allowed for the creation of a knowledge base on the basis of which a multi-factor optimization was carried out between the basic composition (the amount of: protein, fat, water, connective tissue and ash) and the content of conjugated linoleic acid (CLA) and vitamin E in beef. The aim and scope of the research has been achieved.</p> <p>2. Description of the implementation of the scientific activity: Experimental research was carried out at the Department of Food Technology and Design at the Warsaw University of Life Sciences. The raw material for the tests, i.e. beef meat from elements of different basic composition (protein, fat, connective tissue, ash, water): strip beef, rind entrecote, neck, leg, topside, topside, shoulder, brisket was purchased in three batches . The scope of the scientific activity included three stages:</p> <ul> <li>CFD simulation - computer simulation of heat treatment of beef characterized by a diverse basic composition and determination of the reduction of CLA and vitamin E content in various conditions of the thermal process - building a knowledge base,</li> <li>RSM optimization - using the CFD database of changes in the content of CLA and vitamin E, depending on the parameters of the thermal process, for optimization using the response surface method (RSM) - it allowed the selection of the best thermal treatment parameters ensuring the smallest losses of the above-mentioned bioactive ingredients,</li> <li>verification - laboratory tests were carried out using chromatographic techniques of vitamin E (HPLC - high-performance liquid chromatography) and CLA (GC - gas chromatography) content to confirm the predicted RSM results based on CFD simulation. Information on the mechanism of shaping the content of CLA and vitamin E in heat-treated beef allowed for the creation of a database that makes it possible to determine the optimal conditions for heat treatment of food products. The research was experimental, and the obtained results provided information on the mechanism of thermal decomposition depending on the parameters of the heat treatment process and the basic composition of food products. The scientific activity was used to develop a mechanism describing the relationship between the basic composition, method and parameters of heat treatment and the thermal stability of CLA and vitamin E in beef.</li> </ul> <p>3. Description of the effects of the implementation of the scientific activity:</p> <p>The study showed a significant effect of the basic composition of beef on changes in the content of vitamin E and CLA during heat treatment. The use of an innovative method of modeling and simulation of thermal processes with the use of CFD allowed for a precise analysis of changes in the content of the above-mentioned substances. components in meat samples of different basic composition. The analyzes carried out showed that the content of: protein, fat, tk. total, ash, water in individual elements of the beef carcass, i.e. strip beef, rib eye shank, neck, round, topside, topside, shoulder, brisket affects the temperature distribution in the entire volume of the raw material, which results in partial decomposition of vitamin E and CLA. Based on the developed experimental model, optimization was performed using the response surface method (RSM), thanks to which the best parameters of the heat treatment process using a convection steam oven were obtained. The optimization was carried out individually for each element differing in basic composition, and among the optimized process parameters were: processing temperature [℃], humidity inside the furnace chamber [%], process time [s] and fan speed ensuring forced convection of air and steam [RPM ]. The last, third stage of the research task was the verification of the optimization model with the results of laboratory analyses. The tests carried out using gas chromatography (GC) and high-performance liquid chromatography (HPLC) allowed to obtain the results of vitamin E and CLA content at a level consistent with those predicted on the basis of RSM models.</p>
Targeting DNA-methylation Fingerprints Linked to Ultra-Processed Foods Consumption to Prevent Non-communicable Diseases: the METHYL-UP Study
ClinicalTrials.gov study NCT05319327. IPD Sharing: NO. Countries: 1. Publications: 0.
Impacts of Warning Labels on Ultra-Processed Foods
ClinicalTrials.gov study NCT06296355. IPD Sharing: YES. Countries: 1. Publications: 0.
Effects of Chronic Intake of Processed Foods on Circulating Inflammatory Markers in Healthy Men
ClinicalTrials.gov study NCT02430064. IPD Sharing: Not stated. Countries: 0. Publications: 1.
Chewing and Oral Processing of Solid Food
ClinicalTrials.gov study NCT05594173. IPD Sharing: Not stated. Countries: 1. Publications: 0.
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