Sodium and salt content of Portuguese rolls produced in a city of southern Brazil: a comparison of laboratory analysis, food labelling and nutrition standards.

Bernardo, G L; Inoue, T B; Höfelmann, D A; Feldman, C H; Veiros, M B

Bernardo, G L; Inoue, T B; Höfelmann, D A; Feldman, C H; Veiros, M B.

Afiliação

Bernardo GL; Department of Nutrition, Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (NUPPRE), Federal University of Santa Catarina (UFSC), Florianopolis, SC88040-900, Brazil.
Inoue TB; Nutrition in Foodservice Research Centre (NUPPRE)/UFSC, Florianopolis, Brazil.
Höfelmann DA; Department of Nutrition, Food and Nutrition Postgraduate Program, Public Health Postgraduate Program, Federal University of Paraná, Curitiba, PR, Brazil.
Feldman CH; Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University (MSU), Montclair, NJ, USA.
Veiros MB; Department of Nutrition, Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (NUPPRE), Federal University of Santa Catarina (UFSC), Florianopolis, SC88040-900, Brazil.

Public Health Nutr ; 24(8): 2337-2344, 2021 06.

Article em En | MEDLINE | ID: mdl-32618554

Assuntos

Laboratórios; Sódio; Adulto; Brasil; Criança; Análise de Alimentos; Humanos; Portugal

Palavras-chave

Bread rolls; Food labelling; Laboratory analysis; Salt reduction; Sodium chloride

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sódio / Laboratórios Limite: Adult / Child / Humans País/Região como assunto: America do sul / Brasil / Europa Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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