Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major re...

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主要な著者:	Donato Angelino, Alice Rosi, Emilia Ruggiero, Daniele Nucci, Gaetana Paolella, Veronica Pignone, Nicoletta Pellegrini, Daniela Martini, on behalf of the SINU Young Working Group
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2020-12-01
シリーズ:	Foods
主題:	bread bread substitutes food labeling nutritional quality gluten free nutrition and health claims
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/12/1905
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