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)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • M. Nazzaro , C. Barbarisi , F. La Cara , M.G. Volpe (literal)
Pagina inizio
  • 930 (literal)
Pagina fine
  • 936 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 128 (literal)
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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