This study provides a picture of the compositional figure and nutritive value of veal based dishes typical of Italian culinary tradition: fillet (raw, in pan, roasted with bacon), top-side (raw, saltimbocca, escalope, stewed, vitel tonnè), sirloin (raw, in pan, barbecued). The in-clusion of vegetable or animal derived ingredients and cooking methods markedly influenced the nutritional profile of the dishes. The knowledge of changes in the concentration in sev-eral nutrients (eg. fatty acids, heme iron, vitamins, cholesterol, sodium) occurring upon cook-ing has a relevant nutritional significance and represents the most appropriate basis to for-mulate accurate diets.
|Autori:||Lucarini, M.;D'Evoli, L.;Nicoli, S.;Agurzzi, Al.;Gabrielli, R.;Lombardi-Boccia, G.|
|Data di pubblicazione:||2013|
|Titolo:||Effect of cooking treatments on nutrient profile of dishes based on veal meats|
|Rivista:||ITALIAN FOOD & BEVERAGE TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|