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Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop
dc.contributor.author | Sans Molins, Sílvia |
dc.contributor.author | Bobo García, Gloria |
dc.contributor.author | Zudaire, Lorena |
dc.contributor.author | Aragües Lafarga, Ramón |
dc.contributor.author | Sabaté Reboll, José |
dc.contributor.author | Casals Missio, Joan |
dc.contributor.author | Simó Cruanyes, Joan |
dc.contributor.other | Universitat Politècnica de Catalunya. Doctorat en Tecnologia Agroalimentària i Biotecnologia |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2020-05-04T10:43:32Z |
dc.date.issued | 2019-06-12 |
dc.identifier.citation | Sans, 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.issn | 1097-0010 |
dc.identifier.other | https://www.ncbi.nlm.nih.gov/pubmed/30977139 |
dc.identifier.uri | http://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.extent | 8 p. |
dc.language.iso | eng |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
dc.subject.lcsh | Onions -- Spain |
dc.subject.lcsh | Onion family |
dc.subject.lcsh | Antioxidants |
dc.subject.other | Antioxidant activity |
dc.subject.other | Bioaccessibility |
dc.subject.other | Nutritional description |
dc.subject.other | Onion |
dc.subject.other | Calçot |
dc.title | Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop |
dc.type | Article |
dc.subject.lemac | Calçots -- Catalunya |
dc.subject.lemac | Antioxidants |
dc.contributor.group | Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics |
dc.identifier.doi | 10.1002/jsfa.9733 |
dc.description.peerreviewed | Peer Reviewed |
dc.relation.publisherversion | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9733 |
dc.rights.access | Restricted access - publisher's policy |
local.identifier.drac | 25298185 |
dc.description.version | Postprint (published version) |
dc.date.lift | 10000-01-01 |
local.citation.author | Sans, S.; Bobo, G.; Zudaire, L.; Aragües, R.; Sabate, J.; Casals, J.; Simo, J. |
local.citation.publicationName | Journal of the Science of Food and Agriculture |
local.citation.volume | 99 |
local.citation.number | 11 |
local.citation.startingPage | 4985 |
local.citation.endingPage | 4992 |
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