You are in the accessibility menu

Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorLima, Giuseppina Pace Pereira-
dc.contributor.authorCardoso Lopes, Tassia do Vale-
dc.contributor.authorMiranda Rossetto, Maria Rosecler-
dc.contributor.authorVianello, Fabio-
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell Publishing, Inc, v. 44, n. 6, p. 1118-1124, 2009.-
dc.description.abstractThe aim of this work was to analyse some nutritional characteristics in eatable vegetables obtained by conventional and organic grown culture, focusing on vegetable parts that are generally rejected by consumers. Samples of Chinese cabbage (Brassica rapa (syn. B. campestris) spp. pekinensis)) and maize (Zea mays L.) had been analysed under raw conditions and after thermal treatment in order to test modifications in protein, lipids, carbohydrate, phenol, nitrate content and dry weight. According to our results, thermal treatment modified some characteristics. Even if for most parameters significant differences between foods obtained by the two cultivation procedures had not been observed, in organic samples a higher concentration of nitrate was found. Furthermore, domestic processing, such as cooking in boiling water, seems to have a dramatic effect on phenolic content on both kinds of food, and, as a consequence, on antioxidant activity.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.publisherWiley-Blackwell Publishing, Inc-
dc.sourceWeb of Science-
dc.subjectnutritional qualityen
dc.subjectorganic fooden
dc.subjectthermal treatmenten
dc.titleNutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatmenten
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniv Padua-
dc.description.affiliationUniv São Paulo State, UNESP, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil-
dc.description.affiliationUniv Padua, Dept Biol Chem, Padua, Italy-
dc.description.affiliationUnespUniv São Paulo State, UNESP, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil-
dc.description.sponsorshipIdFAPESP: 06/55985-8, 2007/53403-4-
dc.description.sponsorshipIdFAPESP: 07/54368-8-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Science and Technology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.