50 different food items, including "first courses", main and side dishes, cheese and pork products, have been analysed for proteins, carbohydrates, fats, fiber, thiamin, riboflavin and vitamin A. The results obtained have been compared with the values determined on food samples by means of food composition tables so as to have information about the quantitative variations occurring after food processing. It can be concluded that composition tables report sufficiently reliable data with regard to the protein, fat and carbohydrate content for most of the considered food items. On the other hand, values for vitamins are lower by analysis than by calculation, suggesting that it is necessary to continually check data.
Chemical composition of Italian cooked dishes / M. Porrini, S. Ciappellano, P. Simonetti, G. Testolin. - In: INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH. - ISSN 0300-9831. - 56:3(1986), pp. 263-8-268.
|Titolo:||Chemical composition of Italian cooked dishes|
PORRINI, MARISA (Primo)
CIAPPELLANO, SALVATORE (Secondo)
SIMONETTI, PAOLO (Penultimo)
TESTOLIN, GIULIO (Ultimo)
|Parole Chiave:||Vitamins; Food Analysis; Cooking; Dietary Proteins; Dietary Fats; Dietary Carbohydrates; Italy; Dietary Fiber|
|Settore Scientifico Disciplinare:||Settore MED/49 - Scienze Tecniche Dietetiche Applicate|
|Data di pubblicazione:||1986|
|Appare nelle tipologie:||01 - Articolo su periodico|