IAFNS is committed to sharing the results of the research we support, regardless of the outcomes. Our publications undergo stringent peer-review by qualified experts prior to publication and include disclosure of all sources of funding.
Machine-Learning-Based Predictions of Polymer and Postconsumer Recycled Polymer Properties: A Comprehensive Review
ACS Applied Materials and Interfaces, 2022
Expanding Plastics Recycling Technologies: Chemical Aspects, Technology Status and Challenges
Green Chemistry, 2022
Chemists and chemical engineers need to understand the fundamentals of emerging technologies to design improved systems for chemical recycling and upcycling of waste plastics given that less than 10 percent of plastics globally are recycled.
Quality of Popular Diet Patterns in the United States: Evaluating the Effect of Substitutions for Foods High in Added Sugar, Sodium, Saturated Fat and Refined Grains
Current Developments in Nutrition, 2022
Low diet quality was observed for all popular diet patterns evaluated in this study. Greater efforts are needed to encourage the adoption of dietary patterns that emphasize consumption of a variety of high-quality food groups lower in added sugar, sodium, saturated fat and refined grains.
Scoping Review and Evidence Map on the Relationship Between Exposure to Dietary Sweetness and Body Weight-Related Outcomes In Adults
Advances in Nutrition, 2022
A scoping review and evidence map were completed to characterize the research investigating dietary sweetness and body weight. The aim is to identify and map studies that investigate total dietary sweetness, sweet food/beverage, sugar, or sweetener intake and body weight-related outcomes.
Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption
Advances in Nutrition, 2022
Non-Digestible Carbohydrates provide functional attributes to processed foods, including sugar or fat replacers, thickening agents, and bulking agents. Additionally, NDCs are incorporated into processed foods to increase their fiber content. Although consumption of NDCs can benefit health and contribute functional characteristics to foods, they can cause gastrointestinal symptoms, such as bloating. As gastrointestinal symptoms negatively affect consumer well-being and their acceptance of foods containing NDC ingredients, it is crucial to consider tolerance when designing food products and testing their physiological health benefits in clinical trials.
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