Nutritional composition and antioxidant properties of traditional Italian dishes

Food Chemistry

Volumn 218, Issue , 2017, Pages 70-77

  Durazzo, Alessandra ^a   Lisciani, Silvia ^a   Camilli, Emanuela ^a   Gabrielli, Paolo ^a   Marconi, Stefania ^a   Gambelli, Loretta ^a   Aguzzi, Altero ^a   Lucarini, Massimo ^a   Maiani, Giuseppe ^a   Casale, Gaetana ^a   Marletta, Luisa ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant properties; Dietary Reference Values; Food composition databases; Nutritional composition; Traditional Italian dishes

Indexed keywords

ANTIOXIDANTS; NUTRIENTS; RECONFIGURABLE HARDWARE;

ANTIOXIDANT PROPERTIES; FOOD COMPOSITION DATABASE; NUTRITIONAL COMPOSITIONS; REFERENCE VALUES; TRADITIONAL ITALIAN DISHES;

NUTRITION;

ANTIOXIDANT; CALCIUM; CARBOHYDRATE; MINERAL; OXALIC ACID; PHOSPHORUS; PHYTATE; POLYPHENOL; POLYPHENOL DERIVATIVE; SUGAR; URONIC ACID; VITAMIN D; ZINC; TRACE ELEMENT;

ADULT; ANTIOXIDANT ACTIVITY; ARTICHOKE; ARTICLE; DIETARY FIBER; DIETARY REFERENCE INTAKE; FAT CONTENT; FEMALE; FOOD COMPOSITION; GARLIC; HUMAN; ITALIAN (CITIZEN); ITALY; MALE; MOISTURE; NUTRIENT CONTENT; NUTRITIONAL VALUE; PARSLEY; POTATO; PROTEIN CONTENT; REFERENCE VALUE; TOMATO; WATER CONTENT; ANALYSIS; CALORIC INTAKE; COOKING; DIET; FACTUAL DATABASE; FOOD ANALYSIS; STANDARDS;

ANTIOXIDANTS; COOKING; DATABASES, FACTUAL; DIET; DIETARY FIBER; ENERGY INTAKE; FOOD ANALYSIS; ITALY; MICRONUTRIENTS; NUTRITIVE VALUE; POLYPHENOLS;

EID: 84988028116     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.120     Document Type: Article

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