1,721,107 research outputs found
Caratteristiche di qualità delle bibite a base di tè in funzione del contenuto di derivati xantinici.
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Amminoacidi liberi e combinati nella caratterizzazione merceologica del formaggio Montasio.
No full textCaratteristiche di qualità di bevande analcoliche (cole) in funzione del contenuto di caffeina.
No full textComparison of antioxidant properties in foods from organic and conventional agriculture
Full text linkOrganic farming is a suitable production method both to safeguard the territory and to offer quality products to the local and
international market.
Although high quality assurance requires a great deal of economic effort on the part of the consumer, organic products, after a
slow start-up phase, are becoming increasingly popular in the food shopping sector, mainly in the most economically advanced
areas (1).
Beyond the evident toxicological safety guaranteed by organic products, in recent years the scientific debate has addressed the
problem of how much the overall nutritional intake, in protective molecules (e.g. antioxidants) is comparable with similar
foods obtained through conventional agriculture. In particular, in this study a comparison was made between the content of
antioxidant molecules, and relative overall antioxidant activity, in conventional and organic foods and vegetable juices and
after processing (2).
The products under study come both from the LDO (Large Organized Distribution) and from crops of certain origin. In
general, significant differences were observed in the various cases
Caratterizzazione merceologica dei più comuni funghi coltivati in Italia. Nota II-Valutazione del contenuto di aminoacidi liberi e combinati
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