Cover Image

Is the serving size and household measure information on labels clear and standardized? Analysis of the labels of processed foods sold in Brazil

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Nathalie Kliemann
Format:	Artículo científico
Language:	en
Published:	Fundação Oswaldo Cruz 2014
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) Food Choices Food Legislation Nutritional Information
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Street food and child labor: reality on the beaches of Salvador, Bahia, Brazil
by: Permínio Oliveira Vidal
Published: (2017)

Sanitary status of public school food services in Maceió (Alagoas, Brazil), 2013
by: Taciana Gissely da Silva Rebelo
Published: (2015)

Risk perception by food handlers in the tourism sector
by: Marcel Levy de Andrade
Published: (2016)

Identification of meat adulteration in minced meat samples labeled as beef and mutton in Tehran stores using duplex PCR
by: Mohammad Doroudian, et al.
Published: (2024)

Fluoride concentration and labeling requirements of mineral bottled water from Brazil
by: Daniele Esteves Pepelascov
Published: (2017)

Comparative content analysis and biological activity studies of fatty and essential oils from some garlic products sold in Turkish community pharmacies, natural, and fermented garlic
by: Elif Ulutaş Deniz, et al.
Published: (2024)

Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer
by: Da Young Lee, et al.
Published: (2024)

Microscopic and molecular identification of foreign matter in food: detection of fraudulent practices Identification of foreign matter: food fraud
by: Maria Aparecida Moraes Marciano
Published: (2018)

Consumption of ultra‐processed foods could influence the metabolic syndrome odds: A cross‐sectional study
by: Sanaz Mehrabani, et al.
Published: (2024)

Nutrition profiles of farm households across different farming systems in Ethiopia: Unpacking the determinants and implications for nutrition‐sensitive interventions
by: Beruk Berhanu Desalegn, et al.
Published: (2024)

Antimicrobial and food barrier properties of polyvinyl alcohol–lactic acid food packaging films
by: E. S. Madivoli, et al.
Published: (2024)

Algal pigments: Therapeutic potential and food applications
by: Ayesha Saddiqa, et al.
Published: (2024)

Modeling the acceptance of vegetarian diets to promote sustainable food systems
by: Caroline Rajeh, et al.
Published: (2024)

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications
by: Thomas Bickel Haase, et al.
Published: (2024)

Evaluation of factors related to organic food consumption and orthorexia nervosa tendencies
by: Osman Bozkurt, et al.
Published: (2024)

The combined effect of family environment and parents' characteristics on the use of food to soothe children
by: Mar Lozano‐Casanova, et al.
Published: (2024)

Edible oleogels for oral delivery of berberine in dairy food: In‐vitro digestion study
by: Mozhdeh Sarraf, et al.
Published: (2024)

Factors affecting food addiction: emotional eating, palatable eating motivations, and BMI
by: Osman Bozkurt, et al.
Published: (2024)

Evaluation of fig‐milk dessert bioactive properties as a potential functional food
by: Niloofar Zare, et al.
Published: (2024)

A comprehensive review: Impact of oleogel application on food texture and sensory properties
by: Lingyi Liu, et al.
Published: (2024)

The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications
by: Zargham Faisal, et al.
Published: (2024)

Structure and regulatory mechanisms of food‐derived peptides in inflammatory bowel disease: A review
by: Wenpei Qiu, et al.
Published: (2024)

Ultra‐Processed food intake and risk of Helicobacter pylori infection: A case–control study
by: Zohreh Ebrahimi, et al.
Published: (2024)

RETRACTION: Coronavirus disease ( COVID ‐19) and immunity booster green foods: A mini review
Published: (2024)

Propolis as a functional food and promising agent for oral health and microbiota balance: A review study
by: Arghavan Etebarian, et al.
Published: (2024)

Associations between nutritional deficiencies and food insecurity among adolescent girls: A cross‐sectional study
by: Mursal Basiry, et al.
Published: (2024)

Factors affecting purchase intention of organic food products: Evidence from a developing nation context
by: Marjan Bazhan, et al.
Published: (2024)

Characterization of Salmonella phages isolated from poultry coops and its effect with nisin on food bio‐control
by: Aysegul Unverdi, et al.
Published: (2024)

The impact of exposure to green or bluespace on dietary intake and food choices among adults—A systematic literature review
by: Claire A. Gilbourne, et al.
Published: (2024)

Heavy metal accumulation and food safety of lettuce (Lactuca sativa L.) amended by bioslurry and chemical fertilizer application
by: Tsigereda Meskelu, et al.
Published: (2024)

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications
by: Madhu Sharma, et al.
Published: (2024)

Effect of pH on recovery efficiency and anthocyanin composition of Clitoria ternatea extracts with application as lipid antioxidants in food preservation
by: Kha Duyen Nguyen, et al.
Published: (2026)

Fermenting kale ( Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors
by: Ujjwol Subedi, et al.
Published: (2024)

Improvement of both human and animal memory by synergy between fructooligosaccharide and L‐theanine function establishing a safe and effective food supplement
by: Yuan Li, et al.
Published: (2024)

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage
by: Reza Yekta, et al.
Published: (2024)

Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste
by: Çağla Özbek, et al.
Published: (2024)

Investigating potato flour processing methods and ratios for noodle production
by: Ariel Buzera, et al.
Published: (2024)

Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise
by: Janine Passos Lima da Silva
Published: (2016)

Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat
by: Xiaofan Yang, et al.
Published: (2024)

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process
by: Safa Rabbani, et al.
Published: (2024)