Nathalie Judith Neumann
Biographic Data
| ID | 7551593 |
|---|---|
| NAME | Nathalie Judith Neumann |
| GIVEN NAMES | Nathalie Judith |
| FAMILY NAME | Neumann |
| SIGNATURE | NEUMANN N J |
| AFFILIATIONS | Justus-Liebig-Universität Gießen |
| ORCID | 0000-0003-3247-1555 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 0 |
Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products ( n 2146) were researched online using data from the two market leaders …
Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis
Objective: To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP). Design: A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives a…
No prominent works on this page.
Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products ( n 2146) were researched online using data from the two market leaders …
Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis
Objective: To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP). Design: A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives a…
Biology (2 works) · Consumer Attitudes and Food Labeling (2 works) · Flavour (2 works) · Food Science (2 works) · Food Waste Reduction and Sustainability (2 works) · Agriculture Sustainability and Environmental Impact (1 work) · Biotechnology (1 work) · Chemistry (1 work) · Identification and Quantification in Food (1 work) · Ingredient (1 work)