Important components of the palm fruit such as oils, fatty acids, semi-solid fats, vitamin E, tocopherols, carotenoids, phytosterols and flavonoids, are here identified and quantified for their importance in the nutraceutical and food industry.

Palm oil as a new perspective in the panorama of functional foods

MANDRIOLI, ROBERTO;GHEDINI, NADIA;RAGGI, MARIA AUGUSTA
2012

Abstract

Important components of the palm fruit such as oils, fatty acids, semi-solid fats, vitamin E, tocopherols, carotenoids, phytosterols and flavonoids, are here identified and quantified for their importance in the nutraceutical and food industry.
Abstract of “ChimAlSi_2012” IX Italian Congress of Food Chemistry. “Food, Functional Foods and Nutraceuticals”, Emirates Journal of Food and Agriculture, Supplementary Issue
247
247
Mandrioli R.; Mercolini L.; Protti M.; Ghedini N.; Raggi M.A.
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/125434
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact