Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study

Autor: Angelino, D., Del Bo', C., Pellegrini, N., Martini, D., Dall'Asta, Margherita, Dello Russo, M., Nucci, D., Moccia, S., Paolella, G., Pignone, V., Rosi, A., Ruggiero, E., Spagnuolo, C., Vici, G.

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition

The packaged foods sold in food stores may be “private-label” products (PL), when branded by the supermarket, and “branded” products (BR). PL products are generally cheaper than the BR counterparts, and this can be perceived as a sign of gene

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a0b3c69a120909c2fa6fab4dd74d5e
https://doi.org/10.3389/fnut.2021.660766

Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study

Autor: Angelino, D., Rosi, A., Dall'Asta, M., Pellegrini, N., Martini, D, Dello Russo, M, Moccia, S, Nucci, D, Paolella, G, Pignone, V, Ruggiero, E, Spagnuolo, C

Publikováno v: Nutrients, Vol 11, Iss 11, p 2827 (2019)
Nutrients
Nutrients 11 (2019). doi:10.3390/nu11112827
info:cnr-pdr/source/autori:Angelino D.; Rosi A.; Dall'asta M.; Pellegrini N.; Martini D./titolo:Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study/doi:10.3390%2Fnu11112827/rivista:Nutrients/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:11
Volume 11
Issue 11

Breakfast cereals are present on the market as different types and, in general, are one of the food categories in which voluntary information, such as nutrition or health claims (NHC) or gluten free (GF) declarations, have the largest distribution. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b45edd45f7c04a3764568293a3e6522a
http://hdl.handle.net/11386/4752123

Conservazione di nutrienti e attività antiossidante (ORAC) in pasta e prodotti da forno a base di farro e avena

Autor: Antonini, Elena, Pignone, V, Matricardi, S, Speciale, M, Ninfali, Paolino

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3656::120f597f5f92e0abd9946ea62c0e1359
https://hdl.handle.net/11576/2594582

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.