Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población
Resumen:
This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread.
| 2017 | |
|
FIBRAS DIÉTETICAS HARINA NUTRICIÓN PAN SODIO URUGUAY |
|
| Español | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32405 | |
| Acceso abierto | |
| CC BY |
| _version_ | 1807353831759020032 |
|---|---|
| author | RUSSO, MÓNICA |
| author2 | ELICHALT, MARTA VAZQUEZ, DANIEL SUBURÚ, GABRIELA TIHISTA, HUGO GODIÑO, MARCELA |
| author2_role | author author author author author |
| author_facet | RUSSO, MÓNICA ELICHALT, MARTA VAZQUEZ, DANIEL SUBURÚ, GABRIELA TIHISTA, HUGO GODIÑO, MARCELA |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | En: Revista Chilena de Nutrición, 44(1), pp.71-78. DOI 10.4067/S0717-75182017000100010 |
| dc.creator.none.fl_str_mv | RUSSO, MÓNICA ELICHALT, MARTA VAZQUEZ, DANIEL SUBURÚ, GABRIELA TIHISTA, HUGO GODIÑO, MARCELA |
| dc.date.none.fl_str_mv | 2017-01-01 |
| dc.description.abstract.none.fl_txt_mv | This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread. |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32405 32405 urn:ISBN:69376 |
| dc.language.iso.none.fl_str_mv | spa |
| dc.rights.license.none.fl_str_mv | CC BY |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | FIBRAS DIÉTETICAS HARINA NUTRICIÓN PAN SODIO URUGUAY |
| dc.title.none.fl_str_mv | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | LATU_dbb05cf300b1085a5fa7c1b4d8a18516 |
| identifier_str_mv | 32405 urn:ISBN:69376 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | spa |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:32405 |
| publishDate | 2017 |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY CC BY |
| spelling | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de poblaciónRUSSO, MÓNICAELICHALT, MARTAVAZQUEZ, DANIELSUBURÚ, GABRIELATIHISTA, HUGOGODIÑO, MARCELAFIBRAS DIÉTETICASHARINANUTRICIÓNPANSODIOURUGUAYThis research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread.2017-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3240532405urn:ISBN:69376spaEn: Revista Chilena de Nutrición, 44(1), pp.71-78. DOI 10.4067/S0717-75182017000100010 info:eu-repo/semantics/openAccessCC BYCC BYreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2021-11-17T17:42:09Zoai:PMBOAI:32405Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:58.541383Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población RUSSO, MÓNICA FIBRAS DIÉTETICAS HARINA NUTRICIÓN PAN SODIO URUGUAY |
| status_str | publishedVersion |
| title | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| title_full | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| title_fullStr | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| title_full_unstemmed | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| title_short | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| title_sort | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población |
| topic | FIBRAS DIÉTETICAS HARINA NUTRICIÓN PAN SODIO URUGUAY |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32405 |
