Nutritional composition and dietary intake of composite dishes traditionally consumed in Italy-Reference-Cited by-同舟云学术

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Nutritional composition and dietary intake of composite dishes traditionally consumed in Italy

Published:2019-04 Issue: Volume:77 Page:115-124
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Durazzo A.^ORCID,Camilli E.,Marconi S.,Lisciani S.,Gabrielli P.,Gambelli L.,Aguzzi A.,Lucarini M.,Kiefer J.^ORCID,Marletta L.

Funder

EuroFIR

QUALIFU-SIAGRO

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Emulsified protein filaments: types, preparation, nutritional, functional, and biological properties of mayonnaise;Alu’datt,2016

2. Association of official analytical chemists;AOAC,1997

3. Association of official analytical chemists;AOAC,1999

4. Confronto della qualità nutrizionale della Pizza Margherita STG con quella industriale;Camilli;Ingredienti Alimentari,2012

5. Some traditional Mediterranean dishes in the Italian diet;Camilli,2016

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5. Traditional dishes, online tools, and public engagement: A feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy;Journal of Food Composition and Analysis;2022-12

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