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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup5: Nutritional status & nutrition profile
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Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation

L. D'evoli National Institute for Food and Nutrition Research, Roma, Italy
,
P. Salvatore National Institute for Food and Nutrition Research, Roma, Italy
,
M. Lucarini National Institute for Food and Nutrition Research, Roma, Italy
,
S. Nicoli National Institute for Food and Nutrition Research, Roma, Italy
,
A. Aguzzi National Institute for Food and Nutrition Research, Roma, Italy
,
P. Gabrielli National Institute for Food and Nutrition Research, Roma, Italy
&
G. Lombardi-Boccia National Institute for Food and Nutrition Research, Roma, ItalyCorrespondence[email protected]
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Pages 38-49 | Published online: 21 Sep 2009

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Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao & Yuyu Zhang. (2019) Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. International Journal of Food Properties 22:1, pages 1773-1785.
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Daniel Demeyer, Birgit Mertens, Stefaan De Smet & Michèle Ulens. (2016) Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Critical Reviews in Food Science and Nutrition 56:16, pages 2747-2766.
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Articles from other publishers (12)

Caterina Dinnella, Fabio Napolitano, Sara Spinelli, Erminio Monteleone, Corrado Pacelli & Ada Braghieri. (2023) Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Science 195, pages 109004.
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Carmen Santangelo, Floriana Mandracchia, Danilo Bondi, Raffaela Piccinelli, Giovina Catasta, Elisabet Llauradó, Lucia Tarro, Vittore Verratti, Angelo Cichelli, Stefania Sette & Tiziana Pietrangelo. (2022) Traditional dishes, online tools, and public engagement: a feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy. Journal of Food Composition and Analysis, pages 104797.
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Paula C. Pereira & Filipa Vicente. 2022. New Aspects of Meat Quality. New Aspects of Meat Quality 561 577 .
Hidemi Takimoto, Emiko Okada, Jun Takebayashi, Yuki Tada, Takahiro Yoshizaki, Yuri Yokoyama & Yoshiko Ishimi. (2021) Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan. Nutrients 13:8, pages 2591.
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Mariela Pistón, Analía Suárez, Valery Bühl, Florencia Tissot, Javier Silva & Luis Panizzolo. (2020) Influence of cooking processes on Cu, Fe, Mn, Ni, and Zn levels in beef cuts. Journal of Food Composition and Analysis 94, pages 103624.
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Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Emanuela Camilli, Paolo Gabrielli, Stefania Marconi, Silvia Lisciani, Altero Aguzzi, Loretta Gambelli, Ettore Novellino & Luisa Marletta. (2019) Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules 24:8, pages 1543.
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A. Durazzo, E. Camilli, S. Marconi, S. Lisciani, P. Gabrielli, L. Gambelli, A. Aguzzi, M. Lucarini, J. Kiefer & L. Marletta. (2019) Nutritional composition and dietary intake of composite dishes traditionally consumed in Italy. Journal of Food Composition and Analysis 77, pages 115-124.
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Joseph William Holloway & Jianping WuJoseph William Holloway & Jianping Wu. 2019. Red Meat Science and Production. Red Meat Science and Production 71 123 .
Alessandra Durazzo, Silvia Lisciani, Emanuela Camilli, Paolo Gabrielli, Stefania Marconi, Loretta Gambelli, Altero Aguzzi, Massimo Lucarini, Giuseppe Maiani, Gaetana Casale & Luisa Marletta. (2017) Nutritional composition and antioxidant properties of traditional Italian dishes. Food Chemistry 218, pages 70-77.
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P.C. Pereira & F. Vicente. 2017. New Aspects of Meat Quality. New Aspects of Meat Quality 465 477 .
ABDURRAHMAN POLAT, YESIM ÖZOGUL, ESMERAY KULEY, FATIH ÖZOGUL, GÜLSÜN ÖZYURT & AYŞE ŞIMŞEK. (2013) TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING. Journal of Food Biochemistry 37:4, pages 381-387.
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Paula Manuela de Castro Cardoso Pereira & Ana Filipa dos Reis Baltazar Vicente. (2013) Meat nutritional composition and nutritive role in the human diet. Meat Science 93:3, pages 586-592.
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