Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
详细信息 查看全文
- 作者：Tâ ; nia C.S.P. Piresa ; Maria Inê ; s Diasa ; Lillian Barrosa ; b ; Isabel C.F.R. Ferreiraa ; iferreira@ipb.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Edible petals ; Infusions ; Nutritional value ; Chemical composition
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：337-343
- 全文大小：1163 K
文摘
- •
Edible petals can be included in a daily diet as nutrients source.
- •
Edible petals can be also used in infusions providing soluble sugars and organic acids.
- •
Rose petals gave the highest content of organic acids and sugars.
- •
Calendula petals presented the highest content in tocopherols.