Balanced diets in food systems: Emerging trends and challenges for human health

References

• Abate, G., M. Marziano, W. Rungratanawanich, M. Memo, and D. Uberti. 2017. Nutrition and AGE-ing: Focusing on Alzheimer's disease. Oxidative Medicine and Cellular Longevity 2017. doi:10.1155/2017/7039816.
   PubMedGoogle Scholar
• Akram, H. M., M. Asif, U. Naveed Akhtar, Asadullah Madni, S. M. Ali Shah, Z. ul Hasan, and A. Ullah. 2011. Amino acids: A review article. Journal of Medicinal Plants Research 5 (17):3997–4000.
   Google Scholar
• Alexandru Grumezescu, A. O. 2017. Nanotechnology applications in food. In. Flavor, stability, nutrition and safety, ed. A. O. Alexandru Grumezescu. Vol. 1. San Diego, United States: Elsevier Science Publishing Co Inc.
   Google Scholar
• Ali, M., S. Shahab, H. Ushijima, and A. D. Muynck. 2004. Street children in Pakistan: A situational analysis of social conditions and nutritional status. Social Science & Medicine 59 (8):1707–17. doi:10.1016/j.socscimed.2004.01.031.
   PubMed Web of Science ®Google Scholar
• Allen, L., J. Williams, N. Townsend, B. Mikkelsen, N. Roberts, C. Foster, and K. Wickramasinghe. 2017. Socioeconomic status and non-communicable disease behavioural risk factors in low-income and lower-middle-income countries: a systematic review. The Lancet Global Health 5 (3):e277–e89. doi:10.1016/S2214-109X(17)30058-X.
   PubMed Web of Science ®Google Scholar
• Ana Allende, F., A. Toma´s, and I. Gil. 2006. Minimal processing for healthy traditional foods. Trends in Food Science & Technology 17:513–19. doi:10.1016/j.tifs.2006.04.005.
   Web of Science ®Google Scholar
• Ansari, S., M. Djalali, N. M. Honarvar, M. Mazaherioun, M. Zarei, F. Agh, Z. Gholampour, and M. H. Javanbakht. 2017. The effect of n-3 polyunsaturated fatty acids supplementation on Serum Irisin in patients with type 2 diabetes: A randomized, double-blind, placebo-controlled trial. International Journal of Endocrinology and Metabolism 15 (1):e13261. doi:10.5812/ijem.40614.
   PubMed Web of Science ®Google Scholar
• Arab-Tehrany, E., M. Jacquot, C. Gaiani, M. Imran, S. Desobry, and M. Linder. 2012. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology 25 (1):24–33. doi:10.1016/j.tifs.2011.12.002.
   Web of Science ®Google Scholar
• Aro, H., E. Järvenpää, J. Mäkinen, M. Lauraeus, R. Huopalahti, and V. Hietaniemi. 2013. The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probiotics. LWT-Food Science and Technology 53 (2):540–46. doi:10.1016/j.lwt.2013.03.004.
   Web of Science ®Google Scholar
• Awad, T. S., H. A. Moharram, O. E. Shaltout, D. Asker, and M. M. Youssef. 2012. Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International 48 (2):410–27. doi:10.1016/j.foodres.2012.05.004.
   Web of Science ®Google Scholar
• Awoke, A., M. Ayana, and T. Gualu. 2018. Determinants of severe acute malnutrition among under five children in rural Enebsie Sarmidr District, East Gojjam Zone, North West Ethiopia, 2016. BMC Nutrition 4 (1):4. doi:10.1186/s40795-018-0211-5.
   Google Scholar
• Axelos, M. A. V., and M. Van de Voorde. 2017. Nanotechnology in agriculture and food science. Germany: John Wiley & Sons.
   Google Scholar
• Belluscio, L. M., B. G. Berardino, N. M. Ferroni, J. M. Ceruti, and E. T. Cánepa. 2014. Early protein malnutrition negatively impacts physical growth and neurological reflexes and evokes anxiety and depressive-like behaviors. Physiology & Behavior 129:237–54. doi:10.1016/j.physbeh.2014.02.051.
   PubMed Web of Science ®Google Scholar
• Berbesque, J. C. 2017. Sex differences in food preferences, eating frequency, and dental attrition of the Hadza. Retrieved from http://purl.flvc.org/fsu/fd/FSU_migr_etd-1362.
   Google Scholar
• Bernardes, P. C., N. J. de Andrade, and N. F. F. Soares. 2014. Nanotechnology in the food industry = Nanotecnologia na indústria de alimentos. Bioscience Journal 30 (6).
   Google Scholar
• Bloch, M. H., and A. Qawasmi. 2011. Omega-3 fatty acid supplementation for the treatment of children with attention-deficit/hyperactivity disorder symptomatology: systematic review and meta-analysis. Journal of the American Academy of Child & Adolescent Psychiatry 50 (10):991–1000. doi:10.1016/j.jaac.2011.06.008.
   PubMed Web of Science ®Google Scholar
• Brennan, J. G., and A. S. Grandison. 2012. Food processing handbook. Germany: John Wiley & Sons.
   Google Scholar
• Brunner, G. 2005. Supercritical fluids: technology and application to food processing. Journal of Food Engineering 67 (1):21–33. doi:10.1016/j.jfoodeng.2004.05.060.
   Web of Science ®Google Scholar
• Buckow, R., S. Ng, and S. Toepfl. 2013. Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety 12 (5):455–67. doi:10.1111/1541-4337.12026.
   PubMed Web of Science ®Google Scholar
• Busse, H. A., W. Jogo, M. Fofanah, H. Tesfay, M. Hadush, E. Kiflom, and S. Schulz. 2017. Participatory assessment of factors influencing nutrition and livelihoods in Rural Ethiopia: Implications for measuring impacts of multisector nutrition programs. Food and Nutrition Bulletin 38 (4):468–484. doi:10.1177/0379572117703265.
   PubMed Web of Science ®Google Scholar
• Cameron, L. D., A. Durazo, A. Ramirez, R. Corona, M. Ultreras, and S. Piva. 2017. Cultural and linguistic adaptation of a healthy diet text message intervention for hispanic adults living in the United States. Journal of Health Communication 22 (3):262–73. doi:10.1080/10810730.2016.1276985.
   PubMed Web of Science ®Google Scholar
• Campos-Vega, R., H. Pool, and H. Vergara-Castañeda. 2013. Micro and nanoencapsulation: a new hope to combat the effects of chronic degenerative diseases. Paper presented at the Foods, Processing, Quality and Nutrition, Bioactives.
   Google Scholar
• Capone, R., H. E. Bilali, P. Debs, G. Cardone, and N. Driouech. 2014. Food system sustainability and food security: connecting the dots. Journal of Food Security 2 (1):13–22.
   Google Scholar
• Casale, D., G. Espi, and S. A. Norris. 2018. Estimating the pathways through which maternal education affects stunting: evidence from an urban cohort in South Africa. Public Health Nutrition 1–9. doi:10.1017/S1368980018000125.
   PubMed Web of Science ®Google Scholar
• Chemat, F., and M. K. Khan. 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics Sonochemistry 18 (4):813–35. doi:10.1016/j.ultsonch.2010.11.023.
   PubMed Web of Science ®Google Scholar
• Cockx, L., L. Colen, and J. De Weerdt. 2017. From corn to popcorn? Urbanization and food consumption in sub-saharan Africa: evidence from rural-urban migrants in Tanzania, 390/2017, Belgium, 1–42.
   Google Scholar
• Cordero, A., J. Mulinare, R. J. Berry, C. Boyle, W. Dietz, R. Johnston Jr, J. Leighton, and T. Popovic. 2010. CDC Grand Rounds: additional opportunities to prevent neural tube defects with folic acid fortification. Morbidity and mortality weekly report 59 (31):980–984.
   Google Scholar
• Crider, K., L. B. Bailey, and R. J. Berry. 2011. Folic acid food fortification—its history, effect, concerns, and future directions. Nutrients 3 (3):370–84. doi:10.3390/nu3030370.
   PubMed Web of Science ®Google Scholar
• Delgado-Lista, J., P. Perez-Martinez, J. Lopez-Miranda, and F. Perez-Jimenez. 2012. Long chain omega-3 fatty acids and cardiovascular disease: a systematic review. British Journal of Nutrition 107 (S2):S201–S13. doi:10.1017/S0007114512001596.
   PubMedGoogle Scholar
• Dewey, K. G. 2013. The challenge of meeting nutrient needs of infants and young children during the period of complementary feeding: an evolutionary perspective. The Journal of Nutrition 143 (12):2050–54. doi:10.3945/jn.113.182527.
   PubMed Web of Science ®Google Scholar
• Díaz-Gómez, J., R. M. Twyman, C. Zhu, G. Farré, J. C. E. Serrano, M. Portero-Otin, P. Muñoz, G. Sandmann, T. Capell, and P. Christou. 2017. Biofortification of crops with nutrients: factors affecting utilization and storage. Current Opinion in Biotechnology 44:115–23. doi:10.1016/j.copbio.2016.12.002.
   PubMed Web of Science ®Google Scholar
• Dwyer, J. T., and R. L. Bailey. 2017. Nutrition 101: The concept of nutritional status, standards, and guides for nutrient intakes, eating patterns, and nutrition. In Nutrition in lifestyle medicine, 13–49. Cham: Humana Press.
   Google Scholar
• Elango, R., and A. Laviano. 2017. Protein and amino acids: key players in modulating health and disease. Current Opinion in Clinical Nutrition & Metabolic Care 20 (1):69–70. doi:10.1097/MCO.0000000000000343.
   PubMed Web of Science ®Google Scholar
• Ezhilarasi, P. N., P. Karthik, N. Chhanwal, and C. Anandharamakrishnan. 2013. Nanoencapsulation techniques for food bioactive components: a review. Food and Bioprocess Technology 6 (3):628–47. doi:10.1007/s11947-012-0944-0.
   Web of Science ®Google Scholar
• Fellows, P. J. 2009. Food processing technology: principles and practice. Washington DC: CRC Press.
   Google Scholar
• Floros, J. D., R. Newsome, W. Fisher, G. V. Barbosa‐Cánovas, H. Chen, C. Patrick Dunne, J. Bruce German, R. L. Hall, D. R. Heldman, and M. V. Karwe. 2010. Feeding the world today and tomorrow: the importance of food science and technology. Comprehensive Reviews in Food Science and Food Safety 9 (5):572–99. doi:10.1111/j.1541-4337.2010.00127.x.
   PubMed Web of Science ®Google Scholar
• Francisco Arte´s, A. A. 2014. Minimal processing of freshfruit, vegetables, and juices. In Emerging technologies for food processing, ed. D.-W. Sun, 583. Dubin, Ireland: Academic Press.
   Google Scholar
• Fudge, J., N. Mangel, W. Gruissem, H. Vanderschuren, and T. B. Fitzpatrick. 2017. Rationalising vitamin B 6 biofortification in crop plants. Current Opinion in Biotechnology 44:130–37. doi:10.1016/j.copbio.2016.12.004.
   PubMed Web of Science ®Google Scholar
• Gaonkar, A. G., N. Vasisht, A. R. Khare, and R. Sobel. 2014. Microencapsulation in the food industry: a practical implementation guide. San Diego, USA: Elsevier.
   Google Scholar
• García-Casal, M. N. 2014. Planning and implementing food fortification programs to combat micronutrient malnutrition: iron. Food and Nutrition Sciences 5 (10):880–888. doi:10.4236/fns.2014.510097.
   Google Scholar
• Gerber, M. 2012. Omega-3 fatty acids and cancers: a systematic update review of epidemiological studies. British Journal of Nutrition 107 (S2):S228–S39. doi:10.1017/S0007114512001614.
   PubMedGoogle Scholar
• Ghorbanzade, T., S. M. Jafari, S. Akhavan, and R. Hadavi. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry 216:146–52. doi:10.1016/j.foodchem.2016.08.022.
   PubMed Web of Science ®Google Scholar
• Giné, X., S. Khalid, and G. Mansuri. 2018. The impact of social mobilization on health service delivery and health outcomes: evidence from rural Pakistan. Policy Research Working Paper 8313, Development Research Group Finance and Private Sector Development Team & Poverty and Equity Global Practice Group.
   Google Scholar
• Gizaw, Z., W. Woldu, and B. D. Bitew. 2018. Acute malnutrition among children aged 6–59 months of the nomadic population in Hadaleala district, Afar region, northeast Ethiopia. Italian Journal of Pediatrics 44 (1):21. doi:10.1186/s13052-018-0457-1.
   PubMedGoogle Scholar
• Gogus, U., and C. Smith. 2010. n‐3 Omega fatty acids: a review of current knowledge. International Journal of Food Science & Technology 45 (3):417–36. doi:10.1111/j.1365-2621.2009.02151.x.
   Web of Science ®Google Scholar
• Gökmen, V., B. A. Mogol, R. B. Lumaga, V. Fogliano, Z. Kaplun, and E. Shimoni. 2011. Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering 105 (4):585–91. doi:10.1016/j.jfoodeng.2011.03.021.
   Web of Science ®Google Scholar
• Gold, C. M. 2009. The essential nine amino acids. CMG Archieves 2–4.
   Google Scholar
• Gómez, M. I., C. B. Barrett, T. Raney, P. Pinstrup-Andersen, J. Meerman, A. Croppenstedt, B. Carisma, and B. Thompson. 2013. Post-green revolution food systems and the triple burden of malnutrition. Food Policy 42:129–38. doi:10.1016/j.foodpol.2013.06.009.
   Web of Science ®Google Scholar
• Gopinath, B., H. Moshtaghian, V. M. Flood, J. C. Y. Louie, G. Liew, G. Burlutsky, and P. Mitchell. 2017. Pattern of omega-3 polyunsaturated fatty acid intake and fish consumption and retinal vascular caliber in children and adolescents: A cohort study. PLoS One 12 (2):e0172109. doi:10.1371/journal.pone.0172109.
   PubMed Web of Science ®Google Scholar
• Gropper, S. S., and J. L. Smith. 2012. Advanced nutrition and human metabolism. Cengage Learning, Belmont, CA, USA.
   Google Scholar
• Gurtler, J. B., R. B. Rivera, H. Q. Zhang, and D. J. Geveke. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology 139 (1–2):1–8. doi:10.1016/j.ijfoodmicro.2010.02.023.
   PubMed Web of Science ®Google Scholar
• Habib, S. M., A. S. Amr, and I. M. Hamadneh. 2012. Nanoencapsulation of alpha-linolenic acid with modified emulsion diffusion method. Journal of the American Oil Chemists' Society 89 (4):695–703. doi:10.1007/s11746-011-1960-3.
   Web of Science ®Google Scholar
• Hamm, M. W., and A. C. Bellows. 2003. Community food security and nutrition educators. Journal of Nutrition Education and Behavior 35 (1):37–43.
   Google Scholar
• Hanning, I. B., C. A. O'Bryan, P. G. Crandall, and S. C. Ricke. 2012. Food safety and food security. Nature Education Knowledge 3 (10):9.
   Google Scholar
• Hoyos-Arbeláez, J., M. Vázquez, and J. Contreras-Calderón. 2017. Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review. Food Chemistry 221:1371–81. doi:10.1016/j.foodchem.2016.11.017.
   PubMed Web of Science ®Google Scholar
• Imtiaz, M., A. Rashid, P. Khan, M. Y. Memon, and M. Aslam. 2010. The role of micronutrients in crop production and human health. Pakistan Journal of Botany 42 (4):2565–78.
   Web of Science ®Google Scholar
• Irwin, M. T., J. Raharison, C. A. Chapman, R. E. Junge, and J. M. Rothman. 2017. Minerals in the foods and diet of diademed sifakas: Are they nutritional challenges?. American Journal of Primatology 79 (4):1–14. doi:10.1002/ajp.22623.
   Web of Science ®Google Scholar
• Jin, T. Z., Y. Yu, and J. B. Gurtler. 2017. Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT-Food Science and Technology 77:517–24. doi:10.1016/j.lwt.2016.12.009.
   Web of Science ®Google Scholar
• Kaushik, G., S. Satya, and S. N. Naik. 2009. Food processing a tool to pesticide residue dissipation–A review. Food Research International 42 (1):26–40. doi:10.1016/j.foodres.2008.09.009.
   Web of Science ®Google Scholar
• Kerac, M., D. G. Postels, M. Mallewa, A. A. Jalloh, W. P. Voskuijl, N. Groce, M. Gladstone, and E. Molyneux. 2014. The interaction of malnutrition and neurologic disability in Africa. Seminars in pediatric neurology 21 (1):42–49.
   Google Scholar
• Khodabakhshian, R., and M. R. Bayati. 2011. Investigation into the effects of impeller vane patterns and pistachio nut size on hulling efficiency of pistachio nuts using a centrifugal huller. Journal of Food Process Engineering 2 (115):2.
   Google Scholar
• Kim, E., H. Kim, O. Kwon, and N. Chang. 2018. Associations between fruits, vegetables, vitamin A, β-carotene and flavonol dietary intake, and age-related macular degeneration in elderly women in Korea: the Fifth Korea National Health and Nutrition Examination Survey. European Journal of Clinical Nutrition 72 (1):161. doi:10.1038/ejcn.2017.152.
   PubMed Web of Science ®Google Scholar
• Louzada, C., M. Laura, L. G. Baraldi, E. M. Steele, A. P. B. Martins, D. S. Canella, J. -C. Moubarac, R. B. Levy, G. Cannon, A. Afshin, and F. Imamura. 2015. Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults. Preventive Medicine 81:9–15. doi:10.1016/j.ypmed.2015.07.018.
   PubMed Web of Science ®Google Scholar
• Lam, H.-M., J. Remais, M.-C. Fung, L. Xu, and S. S.-M. Sun. 2013. Food supply and food safety issues in China. The Lancet 381 (9882):2044–53. doi:10.1016/S0140-6736(13)60776-X.
   PubMed Web of Science ®Google Scholar
• Larsson, S. C., N. Håkansson, and A. Wolk. 2017. Healthy dietary patterns and incidence of biliary tract and gallbladder cancer in a prospective study of women and men. European Journal of Cancer 70:42–47. doi:10.1016/j.ejca.2016.10.012.
   PubMed Web of Science ®Google Scholar
• Lian, W., R. Wang, B. Xing, and Y. Yao. 2017. Fish intake and the risk of brain tumor: a meta-analysis with systematic review. Nutrition Journal 16 (1):1. doi:10.1186/s12937-016-0223-4.
   PubMedGoogle Scholar
• Lindsay, A. C., M. L. Greaney, S. F. Wallington, F. D. Sands, J. A. Wright, and J. Salkeld. 2017. Latino parents' perceptions of the eating and physical activity experiences of their pre-school children at home and at family child-care homes: a qualitative study. Public Health Nutrition 20 (2):346–56. doi:10.1017/S136898001600207X.
   PubMed Web of Science ®Google Scholar
• Lönnerdal, B., P. Erdmann, S. K. Thakkar, J. Sauser, and F. Destaillats. 2017. Longitudinal evolution of true protein, amino acids and bioactive proteins in breast milk: a developmental perspective. The Journal of Nutritional Biochemistry 41:1–11. doi:10.1016/j.jnutbio.2016.06.001.
   PubMed Web of Science ®Google Scholar
• Lorente-Cebrián, S., A. G. V. Costa, S. Navas-Carretero, M. Zabala, J. A. Martínez, and M. J. Moreno-Aliaga. 2013. Role of omega-3 fatty acids in obesity, metabolic syndrome, and cardiovascular diseases: a review of the evidence. Journal of Physiology and Biochemistry 69 (3):633–51. doi:10.1007/s13105-013-0265-4.
   PubMed Web of Science ®Google Scholar
• Luiten, C. M., I. H. M. Steenhuis, H. Eyles, C. N. Mhurchu, and W. E. Waterlander. 2016. Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets. Public Health Nutrition 19 (03):530–38. doi:10.1017/S1368980015002177.
   PubMedGoogle Scholar
• Mamede, A. C., S. D. Tavares, A. M. Abrantes, J. Trindade, J. M. Maia, and M. F. Botelho. 2011. The role of vitamins in cancer: a review. Nutrition and Cancer 63 (4):479–94. doi:10.1080/01635581.2011.539315.
   PubMed Web of Science ®Google Scholar
• Mann, J., and S. Truswell. 2012. Essentials of human nutrition. Great Britain: Oxford University Press.
   Google Scholar
• Manucha, W., and L. I. Juncos. 2017. The protective role of vitamin D on the heart and the kidney. Therapeutic Advances in Cardiovascular Disease 11 (1):12–19. doi:10.1177/1753944716675820.
   Google Scholar
• Marsellés-Fontanet, À., A. Puig, P. Olmos, S. Mínguez-Sanz, and O. Martín-Belloso. 2009. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields. International Journal of Food Microbiology 130 (3):159–65. doi:10.1016/j.ijfoodmicro.2008.12.034.
   PubMed Web of Science ®Google Scholar
• Martin, J. A. R., J. D. D. Jiménez Aguilera, J. M. Martín Martín, and J. A. Salinas Fernández. 2018. Crisis in the Horn of Africa: Measurement of progress towards millennium development goals. Social Indicators Research 135 (2):499–514. doi:10.1007/s11205-016-1491-2.
   Web of Science ®Google Scholar
• Martínez-Villaluenga, C., and E. Peñas. 2017. Health benefits of oat: current evidence and molecular mechanisms. Current Opinion in Food Science 14:26–31. doi:10.1016/j.cofs.2017.01.004.
   PubMed Web of Science ®Google Scholar
• Mattila, P. H., P. Marnila, and A. Pihlanto. 2018. Wild and cultivated mushrooms. In. Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd ed., 1279–304.
   Google Scholar
• Mayer, A. -M. B. 1997. Historical changes in the mineral content of fruits and vegetables. British Food Journal 99 (6):207–11. doi:10.1108/00070709710181540.
   Google Scholar
• McFadden, J. R., and W. E. Huffman. 2017. Consumer valuation of information about food safety achieved using biotechnology: Evidence from new potato products. Food Policy 69:82–96. doi:10.1016/j.foodpol.2017.03.002.
   Web of Science ®Google Scholar
• McNamee, C., F. Noci, D. A. Cronin, J. G. Lyng, D. J. Morgan, and A. G. Scannell. 2010. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice. International Journal of Food Microbiology 138 (1-2):13–18. doi:10.1016/j.ijfoodmicro.2009.12.001.
   PubMed Web of Science ®Google Scholar
• Micha, R., J. L. Peñalvo, F. Cudhea, F. Imamura, C. D. Rehm, and D. Mozaffarian. 2017. Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. Jama 317 (9):912–24. doi:10.1001/jama.2017.0947.
   PubMed Web of Science ®Google Scholar
• Miller, D. D., and R. M. Welch. 2013. Food system strategies for preventing micronutrient malnutrition. Food Policy 42:115–28. doi:10.1016/j.foodpol.2013.06.008.
   Web of Science ®Google Scholar
• Monteiro, C. A., R. Bertazzi Levy, R. Moreira Claro, I. R. Ribeiro de Castro, and G. Cannon. 2010. A new classification of foods based on the extent and purpose of their processing. Cadernos de saude publica 26 (11):2039–49. doi:10.1590/S0102-311X2010001100005.
   PubMed Web of Science ®Google Scholar
• Monteiro, C. A., R. Bertazzi Levy, R. Moreira Claro, I. R. Ribeiro de Castro, and G. Cannon. 2011. Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutrition 14 (01):5–13. doi:10.1017/S1368980010003241.
   PubMed Web of Science ®Google Scholar
• Moomaw, W., T. Griffin, K. Kurczak, and J. Lomax. 2012. The critical role of global food consumption patterns in achieving sustainable food systems and food for all. United Nations Environment Programme, Division of Technology, Industry and Economics, Paris, France.
   Google Scholar
• Moubarac, J. -C., M. Batal, A. P. B. Martins, R. Claro, R. B. Levy, G. Cannon, and C. Monteiro. 2014. Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011. Canadian Journal of Dietetic Practice and Research 75 (1):15–21. doi:10.3148/75.1.2014.15.
   PubMed Web of Science ®Google Scholar
• Moubarac, J. -C., A. P. B. Martins, R. M. Claro, R. B. Levy, G. Cannon, and C. A. Monteiro. 2013. Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada. Public Health Nutrition 16 (12):2240–48. doi:10.1017/S1368980012005009.
   PubMed Web of Science ®Google Scholar
• Moussa-Ayoub, T. E., H. Jäger, D. Knorr, S. K. El-Samahy, L. W. Kroh, and S. Rohn. 2017. Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice. LWT-Food Science and Technology 79:534–42. doi:10.1016/j.lwt.2016.10.061.
   Web of Science ®Google Scholar
• Mozaffarian, D. 2017. Foods, obesity, and diabetes—are all calories created equal?. Nutrition Reviews 75 (suppl 1):19–31. doi:10.1093/nutrit/nuw024.
   PubMed Web of Science ®Google Scholar
• Neethirajan, S., and D. S. Jayas. 2011. Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology 4 (1):39–47. doi:10.1007/s11947-010-0328-2.
   PubMed Web of Science ®Google Scholar
• Orsavova, J., L. Misurcova, J. V. Ambrozova, R. Vicha, and J. Mlcek. 2015. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences 16 (6):12871–90. doi:10.3390/ijms160612871.
   PubMed Web of Science ®Google Scholar
• Ortega-Rivas, E. 2012. Classification of food processing and preservation operations. In Non-thermal food engineering operations, 3–10. Boston, MA: Springer.
   Google Scholar
• Ou, Q. X., M. Nikolic-Jaric, and M. Ganzle. 2017. Mechanisms of inactivation of Candida humilis and Saccharomyces cerevisiae by pulsed electric fields. Bioelectrochemistry 115:47–55. doi:10.1016/j.bioelechem.2016.12.005.
   PubMed Web of Science ®Google Scholar
• Pan, Y., D. -W. Sun, and Z. Han. 2017. Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview. Trends in Food Science & Technology 64:13–22. doi:10.1016/j.tifs.2017.02.014.
   PubMed Web of Science ®Google Scholar
• Panesar, P. S., S. Kumari, and R. Panesar. 2010. Potential applications of immobilized β-galactosidase in food processing industries. Enzyme Research 2010. doi:10.4061/2010/473137.
   PubMedGoogle Scholar
• Pathakoti, K., M. Manubolu, and H. -M. Hwang. 2017. Nanostructures: Current uses and future applications in food science. Journal of Food and Drug Analysis 25 (2):245–53. doi:10.1016/j.jfda.2017.02.004.
   PubMed Web of Science ®Google Scholar
• Patterson, E., R. Wall, G. F. Fitzgerald, R. P. Ross, and C. Stanton. 2012. Health implications of high dietary omega-6 polyunsaturated Fatty acids. Journal of Nutrition and Metabolism 2012:539426. doi:10.1155/2012/539426.
   PubMedGoogle Scholar
• Penkert, R. R., B. G. Jones, H. Häcker, J. F. Partridge, and J. L. Hurwitz. 2017. Vitamin A differentially regulates cytokine expression in respiratory epithelial and macrophage cell lines. Cytokine 91:1–5. doi:10.1016/j.cyto.2016.11.015.
   PubMed Web of Science ®Google Scholar
• Poojary, M. M., S. Roohinejad, F. J. Barba, M. Koubaa, E. Puértolas, A. R. Jambrak, R. Greiner, and I. Oey. 2017. Application of pulsed electric field treatment for food waste recovery operations. In. Handbook of Electroporation, Ed. D., Miklavcic, Cham, Switzerland: Springer.
   Google Scholar
• Prasada, D. V. P. 2016. Impact of legislature regarding ‘right to food'and ‘wheat fortification'on child malnutrition: cross-country estimates. Procedia Food Science 6:108–12. doi:10.1016/j.profoo.2016.02.023.
   Google Scholar
• Pretty, J., W. J. Sutherland, J. Ashby, J. Auburn, D. Baulcombe, M. Bell, J. Bentley, S. Bickersteth, K. Brown, and J. Burke. 2010. The top 100 questions of importance to the future of global agriculture. International Journal of Agricultural Sustainability 8 (4):219–36. doi:10.3763/ijas.2010.0534.
   Web of Science ®Google Scholar
• Reddy, M. B., and M. Love. 1999. The impact of food processing on the nutritional quality of vitamins and minerals. Advances in Experimental Medicine and Biology 459:99–106. doi:10.1007/978-1-4615-4853-9_7.
   PubMedGoogle Scholar
• Rengaraj, D., and Y. H. Hong. 2015. Effects of dietary vitamin E on fertility functions in poultry species. International Journal of Molecular Sciences 16 (5):9910–21. doi:10.3390/ijms16059910.
   PubMed Web of Science ®Google Scholar
• Rhee, J. J., E. Kim, J. E. Buring, and T. Kurth. 2017. Fish consumption, omega-3 fatty acids, and risk of cardiovascular disease. American Journal of Preventive Medicine 52 (1):10–19. doi:10.1016/j.amepre.2016.07.020.
   PubMed Web of Science ®Google Scholar
• Robbins, L. E. 2001. Louis Pasteur and the hidden world of microbes. New York, USA: Oxford University Press.
   Google Scholar
• Robles-García, M. A., F. Rodríguez-Félix, E. Márquez-Ríos, J. A. Aguilar, A. Barrera-Rodríguez, J. Aguilar, S. Ruiz-Cruz, and C. L. Del-Toro-Sánchez. 2016. Applications of Nanotechnology in the Agriculture, Food, and Pharmaceuticals. Journal of Nanoscience and Nanotechnology 16 (8):8188–207. doi:10.1166/jnn.2016.12925.
   Web of Science ®Google Scholar
• Rodas-Moya, S., S. Pengnonyang, S. Kodish, S. de Pee, and P. Phanuphak. 2017. Psychosocial factors influencing preferences for food and nutritional supplements among people living with HIV in Bangkok, Thailand. Appetite 108:498–505. doi:10.1016/j.appet.2016.10.034.
   PubMed Web of Science ®Google Scholar
• Sahu, J. K. 2014. Introduction to advanced food process engineering. USA: CRC Press.
   Google Scholar
• Satyanarayana, S. D. V., P. K. Pindi, A. Singh, A. Dattatreya, and G. Aditya. 2012. Potential impacts of food and it's processing on global sustainable health. Journal of Food Processing and Technology 3 (2):1–7. doi:10.4172/2157-7110.1000143.
   Google Scholar
• Sekhon, B. S. 2010. Food nanotechnology – an overview. Nanotechnology, Science and Applications 3:1–15.
   PubMedGoogle Scholar
• Serna-Cock, L., and V. Vallejo-Castillo. 2013. Probiotic encapsulation. African Journal of Microbiology Research 7 (40):4743–53. doi:10.5897/AJMR2013.5718.
   Google Scholar
• Seshadri, S. R., and J. Ramakrishna. 2018. Nutritional status of school-going children: What do we know?. In Nutritional adequacy, diversity and choice among primary school children, 1–14. Singapore: Springer Nature.
   Google Scholar
• Shamsi, K. 2008. Effects of Pulsed Electric Field Processing on Microbial, Enzymatic & Physical Attributes of Milk and the Rennet-Induced Milk Gels. PhD thesis. RMIT University, Melbourne, Australia.
   Google Scholar
• Shearer, M. J., X. Fu, and S. L. Booth. 2012. Vitamin K nutrition, metabolism, and requirements: current concepts and future research. Advances in Nutrition 3 (2):182–95. doi:10.3945/an.111.001800.
   PubMed Web of Science ®Google Scholar
• Singh, S., S. Gamlath, and L. Wakeling. 2007. Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology 42 (8):916–29. doi:10.1111/j.1365-2621.2006.01309.x.
   Web of Science ®Google Scholar
• Sizer, F. S., L. A. Piché, E. N. Whitney, and E. Whitney. 2012. Nutrition: concepts and controversies. USA: Cengage Learning.
   Google Scholar
• Slavin, J. L., and B. Lloyd. 2012. Health benefits of fruits and vegetables. Advances in Nutrition 3 (4):506–16. doi:10.3945/an.112.002154.
   PubMed Web of Science ®Google Scholar
• Stark, A. H., M. A. Crawford, and R. Reifen. 2008. Update on alpha-linolenic acid. Nutrition Reviews 66 (6):326–32. doi:10.1111/j.1753-4887.2008.00040.x.
   PubMed Web of Science ®Google Scholar
• Steele, E. M., L. Galastri Baraldi, M. L. da Costa Louzada, J. -C. Moubarac, D. Mozaffarian, and C. A. Monteiro. 2016. Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ Open 6 (3):e009892. doi:10.1136/bmjopen-2015-009892.
   PubMed Web of Science ®Google Scholar
• Steele, E. M., B. M. Popkin, B. Swinburn, and C. A. Monteiro. 2017. The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study. Population Health Metrics 15 (1):6. doi:10.1186/s12963-017-0119-3.
   PubMedGoogle Scholar
• Stranieri, S., and L. Baldi. 2017. Shelf life date extension of fresh-cut salad: A consumer perspective. Journal of Food Products Marketing 23 (8):939–954.
   Web of Science ®Google Scholar
• Syed, S., and R. Rao. 2017. Factors influencing nutritional status of school children in an urban slum of Hyderabad, India. International Journal of Contemporary Pediatrics 2 (4):335–39.
   Google Scholar
• Tavares, L. S., L. A. Junqueira, Í. C. de Oliveira Guimarães, and J. V. de Resende. 2018. Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior. Journal of Food Science And Technology 55 (2):457–66. doi:10.1007/s13197-017-2954-4.
   PubMed Web of Science ®Google Scholar
• Tian, J., B. C. Bryksa, and R. Y. Yada. 2016. Feeding the world into the future–food and nutrition security: the role of food science and technology. Frontiers in Life Science 9 (3):155–66. doi:10.1080/21553769.2016.1174958.
   Web of Science ®Google Scholar
• Udenigwe, C. C., and R. E. Aluko. 2012. Food protein‐derived bioactive peptides: production, processing, and potential health benefits. Journal of Food Science 77 (1):R11–24. doi:10.1111/j.1750-3841.2011.02455.x.
   PubMed Web of Science ®Google Scholar
• Verraes, C., S. V. Boxstael, E. V. Meervenne, E. V. Coillie, P. Butaye, B. Catry, M. -A. de Schaetzen, X. V. Huffel, H. Imberechts, and K. Dierick. 2013. Antimicrobial resistance in the food chain: a review. International Journal of Environmental Research and Public Health 10 (7):2643–69. doi:10.3390/ijerph10072643.
   PubMed Web of Science ®Google Scholar
• von Koerber, K., N. Bader, and C. Leitzmann. 2017. Wholesome Nutrition: an example for a sustainable diet. Proceedings of the Nutrition Society 76 (1):34–41. doi:10.1017/S0029665116000616.
   PubMed Web of Science ®Google Scholar
• Wainwright, P. E. 2002. Dietary essential fatty acids and brain function: a developmental perspective on mechanisms. Proceedings of the Nutrition Society 61 (01):61–69. doi:10.1079/PNS2001130.
   PubMedGoogle Scholar
• Wall, R., R. Paul Ross, G. F. Fitzgerald, and C. Stanton. 2010. Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews 68 (5):280–89. doi:10.1111/j.1753-4887.2010.00287.x.
   PubMed Web of Science ®Google Scholar
• Weaver, C. M., J. Dwyer, V. L. Fulgoni, J. C. King, G. A. Leveille, R. S. MacDonald, J. Ordovas, and D. Schnakenberg. 2014. Processed foods: contributions to nutrition. The American Journal of Clinical Nutrition 99 (6):1525–42. doi:10.3945/ajcn.114.089284.
   PubMed Web of Science ®Google Scholar
• White, P. J., and P. H. Brown. 2010. Plant nutrition for sustainable development and global health. Annals of Botany 105 (7):1073–80. doi:10.1093/aob/mcq085.
   PubMed Web of Science ®Google Scholar
• White, P. L., O. C. Johnson, and M. J. Kibler. 1961. Council on Foods and Nutrition, American Medical Association; its relation to physicians. Postgraduate Medical 30:502–507. doi:10.1080/00325481.1961.11694460.
   PubMed Web of Science ®Google Scholar
• WHO. 2013. A global brief on hypertension: silent killer, global public health crisis. World Health Day.
   Google Scholar
• Wildman, R. E. C. 2016. Handbook of nutraceuticals and functional foods. USA: CRC press.
   Google Scholar
• Wu, G. 2010. Functional amino acids in growth, reproduction, and health. Advances in Nutrition: An International Review Journal 1 (1):31–37. doi:10.3945/an.110.1008.
   Google Scholar
• Zagorsky, J. L., and P. K. Smith. 2017. The Association between socioeconomic status and adult fast-food consumption in the US. Economics & Human Biology 27:12–25. doi:10.1016/j.ehb.2017.04.004.
   PubMed Web of Science ®Google Scholar
• Zhang, S., X. Zeng, M. Ren, X. Mao, and S. Qiao. 2017. Novel metabolic and physiological functions of branched chain amino acids: a review. Journal of Animal Science and Biotechnology 8 (1):10. doi:10.1186/s40104-016-0139-z.
   PubMedGoogle Scholar
• Zschocke, J. 2017. Disorders of intermediary metabolism. In Inherited metabolic diseases, 3–8. Heidelberg, Germany: Springer.
   Google Scholar