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dc.contributor.authorSans Molins, Sílvia
dc.contributor.authorBobo García, Gloria
dc.contributor.authorZudaire, Lorena
dc.contributor.authorAragües Lafarga, Ramón
dc.contributor.authorSabaté Reboll, José
dc.contributor.authorCasals Missio, Joan
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.otherUniversitat Politècnica de Catalunya. Doctorat en Tecnologia Agroalimentària i Biotecnologia
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2020-05-04T10:43:32Z
dc.date.issued2019-06-12
dc.identifier.citationSans, S. [et al.]. Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop. "Journal of the Science of Food and Agriculture", 12 Juny 2019, vol. 99, núm. 11, p. 4985-4992.
dc.identifier.issn1097-0010
dc.identifier.otherhttps://www.ncbi.nlm.nih.gov/pubmed/30977139
dc.identifier.urihttp://hdl.handle.net/2117/186146
dc.description.abstract‘Calçot’ is the Catalan name for the immature floral stems of second-year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for ‘calçots’. This study aimed (i) to compare the nutritional and sensory characteristics of BTL ‘calçots’ versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of ‘calçots’; and (iii) to determine the influence of the environment on the antioxidant properties of ‘calçots’.
dc.format.extent8 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject.lcshOnions -- Spain
dc.subject.lcshOnion family
dc.subject.lcshAntioxidants
dc.subject.otherAntioxidant activity
dc.subject.otherBioaccessibility
dc.subject.otherNutritional description
dc.subject.otherOnion
dc.subject.otherCalçot
dc.titleNutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop
dc.typeArticle
dc.subject.lemacCalçots -- Catalunya
dc.subject.lemacAntioxidants
dc.contributor.groupUniversitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics
dc.identifier.doi10.1002/jsfa.9733
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9733
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac25298185
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
local.citation.authorSans, S.; Bobo, G.; Zudaire, L.; Aragües, R.; Sabate, J.; Casals, J.; Simo, J.
local.citation.publicationNameJournal of the Science of Food and Agriculture
local.citation.volume99
local.citation.number11
local.citation.startingPage4985
local.citation.endingPage4992


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