http://www.cnr.it/ontology/cnr/individuo/prodotto/ID45980
Chemical and biochemical characterisation of an IGP ecotype chestnut subjected (Articolo in rivista)
- Type
- Label
- Chemical and biochemical characterisation of an IGP ecotype chestnut subjected (Articolo in rivista) (literal)
- Anno
- 2011-01-01T00:00:00+01:00 (literal)
- Alternative label
M. Nazzaro , C. Barbarisi , F. La Cara , M.G. Volpe (2011)
Chemical and biochemical characterisation of an IGP ecotype chestnut subjected
in Food chemistry
(literal)
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- M. Nazzaro , C. Barbarisi , F. La Cara , M.G. Volpe (literal)
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- Rivista
- Note
- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- M.Nazzaro,T. Barbarisi,M.G.Volpe- Istituto di Scienze dellÂ’Alimentazione, CNR, Via Roma 52, 83100 Avellino, Italy
F. La Cara-Istituto di Biochimica delle Proteine, CNR, Via Pietro Castellino 111, 80131 Napoli, Italy (literal)
- Titolo
- Chemical and biochemical characterisation of an IGP ecotype chestnut subjected (literal)
- Abstract
- This study investigated and compared the polyphenols content, the antioxidant activity, the mineral and
trace elements concentrations of raw chestnuts, chestnuts subjected to different cooking methods and
cured chestnuts. The aim was to verify the quality of raw fruit and the changes induced from treatments,
such as roasting, boiling and curing. The total polyphenol content and the antioxidant activity decreased
in cured and heat-treated chestnuts, when compared to raw material, in the following order: cured >
roasted > boiled shelled > boiled unshelled fruits. Specific phenolic compounds showed significant effects
of cooking treatments, while the concentrations of minerals (Ca, K, Mg, and Na) and trace elements (As,
Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) also varied. (literal)
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