Eating rate (measured in grams per minute) had previously been suggested as one of the mechanisms by which ultra-processed foods may promote increased calorie intake. The findings of the current RCT ...

Discover the causes, symptoms, and treatment of food allergies, and learn how to manage them safely with expert tips on ...

Take part in the Final Conference of the EU-funded projects DRG4FOOD and FOODITY, taking place at La Tricoterie, Brussels, on ...

Oligosaccharide sind eine Art von Kohlenhydraten, die aus einigen wenigen, meist aus 3 bis 10 miteinander verbundenen Zuckermolekülen bestehen. Oligosaccharide können vielerlei Funktionen haben, ...

Acrylamide is a chemical naturally formed when starchy foods (e.g. bread, potatoes, biscuits, coffee) are baked, fried or roasted at high temperatures. Prolonged exposure to high levels of acrylamide ...

European national sources to find information on seasonal fruit and vegetables Find below the list of European national sources used to develop our interactive tool.If you see your country’s data ...

La science est souvent considérée comme un sujet difficile et les termes scientifiques peuvent apparaître comme délicats ou inconnus. Parfois, un mot peut avoir une signification dans le langage ...