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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Опубликовано в: :Foods
Главные авторы: Angelino, Donato, Rosi, Alice, Ruggiero, Emilia, Nucci, Daniele, Paolella, Gaetana, Pignone, Veronica, Pellegrini, Nicoletta, Martini, Daniela
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2020
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Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7766686/
https://ncbi.nlm.nih.gov/pubmed/33419252
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121905
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