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Nutrition

Fat and salt content of “Bolas de Berlim”: a comparative study

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Page 165 | Received 13 Oct 2018, Accepted 12 Dec 2018, Published online: 28 May 2019

References

  • Albuquerque TG, Santos J, Silva MA, et al. Multivariate characterization of salt and fat content and the fatty acid profile of pastry and bakery products. Food Funct. 2017;8:4170–4178. doi:10.1039/C7FO01191A
  • Albuquerque TG, Oliveira MBPP, Sanches-Silva A, et al. The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food Funct. 2016;7:2736–2746. doi:10.1039/C6FO00353B
  • Albuquerque TG, Sanches-Silva A, Santos L, et al. An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying. Int J Food Sci Nutr. 2012;63:713–717. doi:10.3109/09637486.2011.644768
  • World Health Organization. Mapping salt reduction initiatives in the WHO European Region. Copenhagen: WHO publications; 2013.
  • European Parliament and Council of the European Union. Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, 2011.

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