Sodium in different processed and packaged foods: Method validation and an estimative on the consumption

Author:

Orlando Eduardo Adilson,Rebellato Ana PaulaORCID,Silva Joyce Grazielle Siqueira,Andrade Giovanna Castello,Pallone Juliana Azevedo Lima

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Agência Nacional de Vigilância Sanitária (ANVISA). (2003). Resolução n° 360 de 23 de dezembro de 2003. Brazil.

2. Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States;Ahuja;Journal of the Academy of Nutrition and Dietetics,2019

3. Barros Neto, B., Scarminio, I. S., Bruns, R. E. (2010). Como Fazer Experimentos: Pesquisa e Desenvolvimento na Ciência e na Indústria. Bookman, Porto Alegre, 4rd ed.

4. Folic acid, iron, and zinc contents in chosen food products prepared with fortified flours;Boen;Cereal Chemistry,2009

5. 12th IFDC 2017 Special issue –Sodium content in foods consumed by Argentines: Monitoring compliance with agreements, in labels and sample;Calliope;Journal of Food Composition and Analysis,2019

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