首页> 外文OA文献 >Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition

【2h】

Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition

机译：评估超加工食品的营养质量（即食+快餐）：脂肪酸组成

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Lisaura Maldonado-Pereira; Carlo Barnaba; Gustavo De los Campos; Ilce Gabriela Medina-Meza;
展开▼
作者单位

展开▼
年度 2021
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Codex Alimentarius Committee on Nutrition and Foods forSpecial Dietary Uses (CCNFSDU) to meet early December in Berlin (Germany) to resume work on follow-up formulas, ready-to-eat foods for nutritionally deprived people, a definition of biofortification, a nutritional reference value for EPA and DHA, possibly define the condition of using claims "free from fatty acids", and respond to the Codex Committee on Food Labelling on Nutrition Profiling System(s), among other standardization works [J] . Mr Christophe Lepretre, Mrs Katia Merten-Lentz World Food Regulation Review . 2017,第6期

机译：食品法典营养和食品营养委员会营养和食品委员会营养用途（CCNFSDU）在柏林（德国）初期会面，以恢复对后续公式的工作，即食剥夺人类的即食食品，生物化的定义，营养参考 EPA和DHA的价值，可能定义了使用索赔“不含脂肪酸”的条件，并回应食品标签法典委员会，营养分析系统，以及其他标准化工作
2. Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information [J] . Omeroglu Perihan Yolci, Ozdal Tugba Journal of Food Composition and Analysis . 2020,第1期

机译：甜烘焙酸组合物的甜烘焙食品和巧克力产品，以及对食品标签信息的整体营养品质的评价
3. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality. [J] . Goglia R, Spiteri M, Menard C, European journal of clinical nutrition . 2010,第Suppla3期

机译：即食早餐谷物的营养质量和标签：法国食品质量观察站的贡献。
4. FOOD INFLUENCE ON GROWTH AND MEAT COMPOSITION OF COMMON CARP (CYPRINUS CARPIO L.) FED DIFFERENT FOOD TYPES AND FATTY ACIDS LEVELS [C] . M. Kielpinski International Conference of the European Aquaculture Society . 2008

机译：对常见鲤鱼生长和肉类组成的食物影响（Cyprinus carpio L.）喂养不同的食物类型和脂肪酸水平
5. Fatty acid composition of oils, their oxidative, flavor and heat stabilities and the resultant quality in foods. [D] . Su, Caiping. 2003

机译：油的脂肪酸组成，其氧化，风味和热稳定性以及在食品中的最终品质。
6. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods [O] . Taran Skjerdal, Andras Gefferth, Miroslav Spajic, 2006

机译：STARTEC决策支持工具，可在高级即食食品的生产中更好地在食品安全，质量，营养和成本之间进行权衡
7. Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil [O] . Isabella Peres Gualda, Vanessa Jorge dos Santos, Ingrid De Lima Figueiredo, 2018

机译：百分比组成，脂肪酸型材和巴西南部地区四种海鲜种类的营养质量指数

Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition

著录项

引文网络

相似文献

相关主题

期刊订阅