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 R.; Mercolini L.; Protti M.; Ghedini N.; Raggi M.A.. - STAMPA. - 24:(2012), pp. 247-247. (Intervento presentato al convegno ChimAlSi_2012 IX Italian Congress of Food Chemistry. Food, Functional Foods and Nutraceuticals tenutosi a Hotel Continental Terme, Ischia (NA) nel June 03-07, 2012).
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.File in questo prodotto:
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