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products > foods > processed foods > ultraprocessed foods

TERME PRÉFÉRENTIEL

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Date de création: 2019-04-09T13:04:08.956+02:00

skos:notation: e5fc0ece

ultraprocessed foods  

DÉFINITION

  • Processed substances extracted or refined from whole foods, (such as fruits, crops or grains) e.g. oils, hydrogenated oils and fats, flours and starches, variants of sugar, and cheap parts or remnants of animal foods usually with little nutritional value compared to the original whole food.

    Source: https://www.who.int/bulletin/volumes/97/2/18-220434/en/

    Date de création: 4/9/19

    (en)

CONCEPT GÉNÉRIQUE

NOTE D'APPLICATION

  • A defining characteristic of ultra-processed products is that they are formulated mostly or entirely from substances derived from foods, with little or even no whole food content. They typically are not recognizable as versions of foods, although many are designed to imitate the appearance, shape or sensory qualities of food. (FAO, 2015) (en)

TRADUCTIONS

URI

http://aims.fao.org/aos/agrovoc/c_e5fc0ece

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RDF/XML TURTLE JSON-LD Date de création 09/04/2019, dernière modification le 17/10/2023