Food Health Potential is Primarily Due to Its Matrix Structure, then Nutrient Composition: A New Paradigm for Food Classification according to Technological Processes Applied-Reference-Cited by-同舟云学术

Food Health Potential is Primarily Due to Its Matrix Structure, then Nutrient Composition: A New Paradigm for Food Classification according to Technological Processes Applied

Published:2014-11-27 Issue:5 Volume:1 Page:
ISSN:2373-4310
Container-title:Journal of Nutritional Health & Food Engineering
language:
Short-container-title:JNHFE

Author:

Fardet Anthony

Publisher

MedCrave Group, LLC

Reference7 articles.

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3. Foods and health potential: is food engineering the key issue;Fardet;J Nutr Health Food Engineer,2014

4. Monteiro CA, Moubarac JC, Cannon G, et al. Ultra-processed products are becoming dominant in the global food system. Obesity Reviews. 2013;14(Suppl 2):21‒28.

5. Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews;Fardet;Nutr Rev,2014

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