Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods-Reference-Cited by-同舟云学术

Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods

Published:2013-08-02 Issue:4 Volume:94 Page:656-665
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Renna Massimiliano¹,Gonnella Maria¹,Giannino Donato²,Santamaria Pietro³

Affiliation:

1. Institute of Sciences of Food Production; CNR-National Research Council of Italy; Via G. Amendola 122/O I-70126 Bari Italy

2. Institute of Agricultural Biology and Biotechnology; CNR-National Research Council of Italy; Via Salaria km 29.300 I-00015 Monterotondo Scalo Rome Italy

3. Department of Agricultural and Environmental Science; University of Bari ‘Aldo Moro’; Via Amendola 165/A I-70126 Bari Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6302/fullpdf

Reference46 articles.

1. WHO/FAO Diet, nutrition and the prevention of chronic diseases WHO Technical Report Series, No. 916 2003

2. Influence of harvest date on inulin chain length distribution and sugar profile for six chicory (Cichorium intybus L.) cultivars;Koch;J Sci Food Agric,1999

3. Cichorium intybus L-cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects;Bais;J Sci Food Agric,2001

4. Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L;Innocenti;J Agric Food Chem,2005

5. Aperçu ethnobotanique et phytopharmacologique sur Cichorium intybus L;Rammal;Phytothérapie,2008

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