Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Carvalho, Raquel Viera de"'
Autor:
Sant’anna, Laudiane Justo, Araújo, Cirila Ionara Almeida, Cornejo, Lara Lima, Moreira, Eduardo da Silva, Paula, Matheus Custódio de, Carvalho, Raquel Viera de, Lucia, Suzana Maria Della, Lima Filho, Tarcisio
Publikováno v:
Research, Society and Development; Vol. 9 No. 12; e36491211376
Research, Society and Development; Vol. 9 Núm. 12; e36491211376
Research, Society and Development; v. 9 n. 12; e36491211376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 12; e36491211376
Research, Society and Development; v. 9 n. 12; e36491211376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
One of the main factors responsible for the worldwide high hypertension rate is the excessive sodium intake. Currently, the population salt consumption is twice the recommended limit and thus initiatives to reduce this component content in food, espe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::879d133d0dcb6e6de3dd42bf5a174768
https://rsdjournal.org/index.php/rsd/article/view/11376
https://rsdjournal.org/index.php/rsd/article/view/11376
Autor:
Araújo, Cirila Ionara Almeida, Sant’anna, Laudiane Justo, Moreira, Eduardo da Silva, Cornejo, Lara Lima, Paula, Matheus Custódio de, Lucia, Suzana Maria Della, Carvalho, Raquel Viera de, Lima Filho, Tarcisio
Publikováno v:
Research, Society and Development; Vol. 9 No. 11; e97891110833
Research, Society and Development; Vol. 9 Núm. 11; e97891110833
Research, Society and Development; v. 9 n. 11; e97891110833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 11; e97891110833
Research, Society and Development; v. 9 n. 11; e97891110833
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Excessive sodium consumption is a worldwide public health problem. The big challenge is to make reductions in sodium content without affecting the physical and technological characteristics and the sensory acceptance of food. The objective of this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::08ae5284b898280463d932d8faf169f9
https://rsdjournal.org/index.php/rsd/article/view/10833
https://rsdjournal.org/index.php/rsd/article/view/10833
Autor:
Araújo, Cirila Ionara Almeida1 (AUTHOR), Sant'Anna, Laudiane Justo1 (AUTHOR), Moreira, Eduardo da Silva1 (AUTHOR), Cornejo, Lara Lima1 (AUTHOR), Della Lucia, Suzana Maria1 (AUTHOR), Carvalho, Raquel Viera de1 (AUTHOR), Saraiva, Sérgio Henriques1 (AUTHOR), Lima Filho, Tarcísio1 (AUTHOR) tarcisio.lima@ufes.br
Publikováno v:
Food Research International. Jan2022, Vol. 151, pN.PAG-N.PAG. 1p.
Autor:
Araújo, Cirila Ionara Almeida1 (AUTHOR), Sant'Anna, Laudiane Justo1 (AUTHOR), Moreira, Eduardo da Silva1 (AUTHOR), Paula, Matheus Custódio de1 (AUTHOR), Della Lucia, Suzana Maria1 (AUTHOR), Carvalho, Raquel Viera de1 (AUTHOR), Saraiva, Sérgio Henriques1 (AUTHOR), Lima, Rondinelli Moulin2 (AUTHOR), Lima Filho, Tarcísio1 (AUTHOR) tarcisio.lima@ufes.br
Publikováno v:
Food Research International. Dec2021:Part A, Vol. 150, pN.PAG-N.PAG. 1p.