Works matching Ready meals

Results: 615

A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis.

Published in:

2017

By:

Hillier-Brown, Frances C.;
Summerbell, Carolyn D.;
Moore, Helen J.;
Wrieden, Wendy L.;
Adams, Jean;
Abraham, Charles;
Adamson, Ashley;
Araújo-Soares, Vera;
White, Martin;
Lake, Amelia A.

Publication type:

journal article

Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour Perspective.

Published in:

Foods, 2025, v. 14, n. 6, p. 1038, doi. 10.3390/foods14061038

By:

Samarakoon Mudiyanselage, Chathurika S. S.;
Farouk, Mustafa M.;
Realini, Carolina E.;
Kantono, Kevin;
Hamid, Nazimah

Publication type:

Article

Development of a Prediction Model to Estimate the Glycemic Load of Ready-to-Eat Meals.

Published in:

Foods, 2021, v. 10, n. 11, p. 2626, doi. 10.3390/foods10112626

By:

Lee, Hosun;
Um, Mihyang;
Nam, Kisun;
Chung, Sang-Jin;
Park, Yookyoung

Publication type:

Article

Growth of Ready Meals in Australian Supermarkets: Nutrient Composition, Price and Serving Size.

Published in:

Foods, 2021, v. 10, n. 7, p. 1667, doi. 10.3390/foods10071667

By:

Wooldridge, Katie;
Riley, Malcolm D.;
Hendrie, Gilly A.

Publication type:

Article

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Published in:

Foods, 2020, v. 9, n. 9, p. 1257, doi. 10.3390/foods9091257

By:

Laguna, Laura;
Gómez, Beatriz;
Garrido, María D.;
Fiszman, Susana;
Tarrega, Amparo;
Linares, María B.

Publication type:

Article

Salt as a public health challenge in continental European convenience and ready meals.

Published in:

Public Health Nutrition, 2014, v. 17, n. 11, p. 2459, doi. 10.1017/S1368980014000731

By:

Kanzler, Sonja;
Hartmann, Christina;
Gruber, Anita;
Lammer, Guido;
Wagner, Karl-Heinz

Publication type:

Article

Ready-meal consumption: associations with weight status and cooking skills.

Published in:

Public Health Nutrition, 2011, v. 14, n. 2, p. 239, doi. 10.1017/S1368980010002624

By:

van der Horst, Klazine;
Brunner, Thomas A;
Siegrist, Michael

Publication type:

Article

Changes in the sodium content of Australian ready meals between 2008 and 2011.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2013, v. 22, n. 1, p. 138, doi. 10.6133/apjcn.2013.22.1.10

By:

Christoforou, Anthea Kay;
Dunford, Elizabeth Kalpiaka;
Neal, Bruce Charles

Publication type:

Article

Ready meals, especially those that are animal-based and cooked in an oven, have lower nutritional quality and higher greenhouse gas emissions and are more expensive than equivalent home-cooked meals.

Published in:

Public Health Nutrition, 2023, v. 26, n. 3, p. 531, doi. 10.1017/S1368980023000034

By:

Aceves-Martins, Magaly;
Denton, Philippa;
de Roos, Baukje

Publication type:

Article

Nutrient Content of Single-Dose Ready-To-Eat Meals Delivered by Catering Industry in Hungary.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 5, p. 954, doi. 10.1080/15428052.2022.2091071

By:

AlOudat, Mohannad;
Magyar, Norbert;
Simon Sarkadi, Livia;
Shaikh, Ayaz Mukarram;
Lugasi, Andrea

Publication type:

Article

The Use of Herbs, Spices, and Whey Proteins as Natural Flavor Enhancers and Their Effect on the Sensory Acceptability of Reduced-Salt Chilled Ready-Meals.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 222, doi. 10.1080/15428052.2013.769869

By:

Mitchell, Michelle;
Brutnon, NigelP.;
Fitzgerald, RichardJ.;
Wilkinson, MartinG.

Publication type:

Article

Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method.

Published in:

Journal of Food & Nutrition Research, 2024, v. 63, n. 2, p. 176

By:

AVILES, MARÍA VICTORIA;
BORGO, MARÍA AGUSTINA;
FERNANDA NAEF, ELISA;
DANIELA IGUAL, CATALINA;
GÓMEZ, MARÍA BEATRIZ;
ANA ABALOS, ROSA

Publication type:

Article

Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life.

Published in:

Foods, 2023, v. 12, n. 5, p. 1087, doi. 10.3390/foods12051087

By:

Dottori, Ilenia;
Urbani, Stefania;
Sordini, Beatrice;
Servili, Maurizio;
Selvaggini, Roberto;
Veneziani, Gianluca;
Ranucci, David;
Taticchi, Agnese;
Esposto, Sonia

Publication type:

Article

Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region.

Published in:

Foods, 2020, v. 9, n. 4, p. 406, doi. 10.3390/foods9040406

By:

Matera, Attilio;
Altieri, Giuseppe;
Ricciardi, Annamaria;
Zotta, Teresa;
Condelli, Nicola;
Galgano, Fernanda;
Genovese, Francesco;
Di Renzo, Giovanni Carlo

Publication type:

Article

A Comprehensive Review on the Recent Technological Advancements in the Processing, Safety, and Quality Control of Ready-to-Eat Meals.

Published in:

Processes, 2025, v. 13, n. 3, p. 901, doi. 10.3390/pr13030901

By:

Zhang, Zhi;
Xu, Guangzhi;
Hu, Shengqun

Publication type:

Article

Recent surge of ready meals in South Korea: can they be healthy alternatives?

Published in:

2020

By:

Kim, So-young;
Kim, Suyoun

Publication type:

journal article

Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade.

Published in:

International Journal of Life Cycle Assessment, 2018, v. 23, n. 4, p. 811, doi. 10.1007/s11367-017-1326-7

By:

Calderón, Luis Alberto;
Herrero, Mónica;
Laca, Adriana;
Díaz, Mario

Publication type:

Article

Effect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method.

Published in:

Foods, 2021, v. 10, n. 2, p. 311, doi. 10.3390/foods10020311

By:

Hong, Yoon-Ki;
Stanley, Roger;
Tang, Juming;
Bui, Lan;
Ghandi, Amir;
Cevoli, Chiara;
Fabbri, Angelo

Publication type:

Article

Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal.

Published in:

Annals of Nutrition & Metabolism, 2008, v. 52, n. 2, p. 83, doi. 10.1159/000121281

By:

Biörklund, M.;
Holm, J.;
Önning, G.

Publication type:

Article

Performance of allergen testing in a survey of frozen meals and meals ready-to-eat (MREs).

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 8, p. 1249, doi. 10.1080/19440049.2021.1914870

By:

Shelver, Weilin L.;
McGarvey, Amy M.;
Yeater, Kathleen M.

Publication type:

Article

Pesticide residues in Italian Ready-Meals and dietary intake estimation.

Published in:

Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes, 2007, v. 42, n. 7, p. 823, doi. 10.1080/03601230701555021

By:

Lorenzin, Michele

Publication type:

Article

Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs.

Published in:

Foods, 2023, v. 12, n. 6, p. 1322, doi. 10.3390/foods12061322

By:

Ross, Carolyn;
Sablani, Shyam;
Tang, Juming

Publication type:

Article

Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test.

Published in:

Foods, 2021, v. 10, n. 7, p. 1623, doi. 10.3390/foods10071623

By:

Montero, Maria Laura;
Garrido, Dolores;
Gallardo, R. Karina;
Tang, Juming;
Ross, Carolyn F.

Publication type:

Article

Sensory analysis of ready-to-eat meals in the Brazilian Army.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 4, p. 313, doi. 10.1080/15428052.2018.1442761

By:

Carvalho, Mariana Veras;
Botelho, Raquel Braz Assunção;
De Lacerda, Livia;
Zandonadi, Renata Puppin

Publication type:

Article

FACTORS INFLUENCING READY-TO-EAT MEAL CONSUMER'S INTENTION TO USE FOOD DELIVERY APPS DURING THE COVID-19 PANDEMIC.

Published in:

Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis, 2023, v. 20, n. 1, p. 1, doi. 10.17358/jma.20.1.1

By:

Putri, Aisya Nadya;
Nurmalina, Rita;
Suprehatin

Publication type:

Article

Sodium and ready meals: a survey of Irish consumer awareness.

Published in:

International Journal of Consumer Studies, 2012, v. 36, n. 3, p. 317, doi. 10.1111/j.1470-6431.2011.00997.x

By:

Mitchell, Michelle;
Brunton, Nigel P.;
Wilkinson, Martin G.

Publication type:

Article

Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals.

Published in:

European Food Research & Technology, 2011, v. 232, n. 3, p. 529, doi. 10.1007/s00217-010-1420-6

By:

Mitchell, Michelle;
Brunton, Nigel;
Wilkinson, Martin

Publication type:

Article

Micronutrient deficiencies in the elderly - could ready meals be part of the solution?

Published in:

Journal of Nutritional Science, 2017, v. 6, p. 1, doi. 10.1017/jns.2016.42

By:

Hoffman, Richard

Publication type:

Article

The impact of the meal situation on the consumption of ready meals.

Published in:

International Journal of Consumer Studies, 2005, v. 29, n. 6, p. 485, doi. 10.1111/j.1470-6431.2005.00416.x

By:

Ahlgren, Mia K.;
Gustafsson, Inga‐Britt;
Hall, Gunnar

Publication type:

Article

Factors affecting consumer acceptance of chilled ready meals on the island of Ireland.

Published in:

International Journal of Consumer Studies, 2003, v. 27, n. 1, p. 2, doi. 10.1046/j.1470-6431.2003.00281.x

By:

Reed, Zandra;
McIlveen‐Farley, Heather;
Strugnell, Christopher

Publication type:

Article

Evaluation of Exposure to Bisphenol Analogs through Canned and Ready-to-Eat Meal Consumption and Their Possible Effects on Blood Pressure and Heart Rate.

Published in:

Nutrients, 2024, v. 16, n. 14, p. 2275, doi. 10.3390/nu16142275

By:

Ekici, Merve;
Çakır Biçer, Nihan;
Yirün, Anıl;
Demirel, Göksun;
Erkekoğlu, Pınar

Publication type:

Article

Impact of Ready-Meal Consumption during Pregnancy on Birth Outcomes: The Japan Environment and Children's Study.

Published in:

Nutrients, 2022, v. 14, n. 4, p. 895, doi. 10.3390/nu14040895

By:

Tamada, Hazuki;
Ebara, Takeshi;
Matsuki, Taro;
Kato, Sayaka;
Sato, Hirotaka;
Ito, Yuki;
Saitoh, Shinji;
Kamijima, Michihiro;
Sugiura-Ogasawara, Mayumi

Publication type:

Article

Australian Ready Meals: Does a Higher Health Star Rating Mean Lower Sodium Content?

Published in:

Nutrients, 2022, v. 14, n. 6, p. 1269, doi. 10.3390/nu14061269

By:

Davies, Alyse;
Santos, Joseph Alvin;
Rosewarne, Emalie;
Rangan, Anna;
Webster, Jacqui

Publication type:

Article

Lower Energy-Dense Ready Meal Consumption Affects Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women.

Published in:

Nutrients, 2021, v. 13, n. 12, p. 4505, doi. 10.3390/nu13124505

By:

Hannon, Sophie C.;
Hillier, Sarah E.;
Thondre, Pariyarath S.;
Clegg, Miriam E.

Publication type:

Article

The impact of interventions to promote healthier ready-to-eat meals (to eat in, to take away or to be delivered) sold by specific food outlets open to the general public: a systematic review.

Published in:

Obesity Reviews, 2017, v. 18, n. 2, p. 227, doi. 10.1111/obr.12479

By:

Hillier-Brown, F. C.;
Summerbell, C. D.;
Moore, H. J.;
Brown, T. J.;
Lake, A. A.;
Araujo-Soares, V.;
Adamson, A. J.;
Routen, A.;
Adams, J.;
White, M.;
Abraham, C.

Publication type:

Article

Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready-to-Cook Fresh Meal.

Published in:

Packaging Technology & Science, 2015, v. 28, n. 2, p. 101, doi. 10.1002/pts.2092

By:

Gammariello, D.;
Incoronato, A. L.;
Conte, A.;
Del Nobile, M. A.

Publication type:

Article

Current situation and perspectives of ready-to-eat food/meal suppliers.

Published in:

Nutrition Reviews, 2020, v. 78, p. 27, doi. 10.1093/nutrit/nuaa089

By:

Sakata, Takashi;
Institute, for Working Group 2 of the Healthy Diet Research Committee of International Life Sciences

Publication type:

Article

Measuring consumers' demand for nutrition attributes: an application to ready-to-heat meals.

Published in:

Agricultural & Resource Economics Review, 2022, v. 51, n. 3, p. 542, doi. 10.1017/age.2022.14

By:

Qi Zhang;
Gallardo, R. Karina

Publication type:

Article

Ready-to-cook fresh meal: study for shelf life prolongation.

Published in:

Journal of Food Science & Technology, 2016, v. 53, n. 2, p. 990, doi. 10.1007/s13197-015-2136-1

By:

Incoronato, A.;
Gammariello, D.;
Conte, A.;
Nobile, M.

Publication type:

Article

Food survey and chemical composition of food and ready-to-eat meals in the Luo area of south western Kenya

Published in:

Ecology of Food & Nutrition, 1991, v. 26, n. 4, p. 259, doi. 10.1080/03670244.1991.9991209

By:

Mayatepek, E.;
Bremer, H. J.;
Atinga, P. E. W.;
Mrotzek, M.

Publication type:

Article

Soybean meal from Roundup Ready or conventional soybeans in diets for growing-finishing swine.

Published in:

Journal of Animal Science, 2002, v. 80, n. 3, p. 708, doi. 10.2527/2002.803708x

By:

Cromwell, G.L.;
Lindemann, M.D.;
Randolph, J.H.;
Parker, G.R.;
Coffey, R.D.;
Laurent, K.M.;
Armstrong, C.L.;
Mikel, W.B.;
Stanisiewski, E.P.;
Hartnell, G.F.

Publication type:

Article

Microwave heating uniformity of ready meals as affected by placement, composition, and geometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 620

By:

Ryynanen, S.;
Ohlsson, T.

Publication type:

Article

Title: The Developed Ready to Eat Meal Affected to Blood Glucose and Insulin in Healthy Subjects: Glycemic Index Study.

Published in:

Current Research in Nutrition & Food Science, 2022, v. 10, n. 1, p. 231, doi. 10.12944/CRNFSJ.10.1.18

By:

NATTIRA ON-NOM;
RUNGRAT CHAMCHAN;
RIN CHAROENSIRI;
RATCHANEE KONGKACHUICHAI;
CHAOWANEE CHUPEERACH

Publication type:

Article

QUANTIDADES DE SÓDIO, CARBOIDRATOS E GORDURAS SATURADAS DE REFEIÇÕES CONGELADAS.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2020, v. 14, n. 89, p. 941

By:

Silva, Amanda Ferreira da;
Bezerra, Andressa Duarte;
Rafael, Ingrid Carvalho;
Frangella, Vera Silvia

Publication type:

Article

Salt content of ready meals commonly consumed by older people.

Published in:

Journal of Human Nutrition & Dietetics, 2008, v. 21, n. 4, p. 389, doi. 10.1111/j.1365-277X.2008.00881_23.x

By:

Hopkins, J.;
Thomas, J.

Publication type:

Article

Proximate composition of some ready-meal foods-total fat, fatty acids and tocopherols.

Published in:

Journal of Human Nutrition & Dietetics, 1993, v. 6, n. 2, p. 113, doi. 10.1111/j.1365-277X.1993.tb00355.x

By:

Leighfield, M.;
Ghebremeskel, K.;
Doyle, W.;
Crawford, M. A.

Publication type:

Article

Tüketime sunulan çeşitli hazır yemek ürünlerinin mikrobiyolojik kalitesinin belirlenmesi.

Published in:

Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji, 2015, v. 72, n. 3, p. 199, doi. 10.5505/TurkHijyen.2015.81994

By:

ŞENSES-ERGÜL, Şule;
SARI, Havva;
ERTAŞ, Sevinç;
BERBEROĞLU, Umut;
CESARETLİ, Yıldırım;
IRMAK, Hasan

Publication type:

Article

Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals.

Published in:

European Journal of Nutrition, 2017, v. 56, n. 3, p. 1359, doi. 10.1007/s00394-016-1186-0

By:

Manios, Yannis;
Moschonis, George;
Mavrogianni, Christina;
Tsoutsoulopoulou, Konstantina;
Kogkas, Stergios;
Lambrinou, Christina-Paulina;
Efstathopoulou, Eirini

Publication type:

Article

Influence of Lifestyles Related to Eating Habits in Ready Meal Consumption: comparative study between São Paulo and Rome.

Published in:

Revista Brasileira de Gestão de Negócios, 2013, v. 15, n. 48, p. 325, doi. 10.7819/rbgn.v15i48.1223

By:

Siekierski, Paulette;
Canniatti Ponchio, Mateus;
Strehlau, Vivian Iara

Publication type:

Article

OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 1, p. 133, doi. 10.1111/j.1745-459X.2008.00199.x

By:

MITCHELL, M.;
BRUNTON, N.;
WILKINSON, M.

Publication type:

Article