Publication
New nutritional composition data on selected traditional foods consumed in Black Sea Area countries
| dc.contributor.author | Costa, H.S. | |
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Sanches-Silva, A. | |
| dc.contributor.author | Vasilopoulou, E. | |
| dc.contributor.author | Trichopoulou, A. | |
| dc.contributor.author | D'Antuono, L.F. | |
| dc.contributor.author | Alexieva, I. | |
| dc.contributor.author | Boyko, N. | |
| dc.contributor.author | Costea, C. | |
| dc.contributor.author | Fedosov, S. | |
| dc.contributor.author | Hayran, O. | |
| dc.contributor.author | Karpenko, D. | |
| dc.contributor.author | Kilasonia, Z. | |
| dc.contributor.author | Finglas, P. | |
| dc.date.accessioned | 2014-02-07T15:49:12Z | |
| dc.date.available | 2014-02-07T15:49:12Z | |
| dc.date.issued | 2013-11 | |
| dc.description.abstract | BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the ‘Sustainable exploitation of bioactive components from the Black Sea Area traditional foods’ (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures. | por |
| dc.description.sponsorship | The research leading to these results received funding from the European Community’s Seven Framework Programme (FP7/2007-2013) under grant agreement n.º 227118. | por |
| dc.identifier.citation | J Sci Food Agric. 2013 Nov;93(14):3524-34. doi: 10.1002/jsfa.6192. Epub 2013 Jun 6 | por |
| dc.identifier.issn | 0022-5142 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/1936 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Wiley/ Society of Chemical Industry | por |
| dc.relation | BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) | por |
| dc.relation.publisherversion | http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6192/full | por |
| dc.subject | Composição dos Alimentos | por |
| dc.subject | Nutrição Aplicada | por |
| dc.subject | BaSeFood | |
| dc.subject | Black Sea Area Countries | |
| dc.subject | Food Composition Databases | |
| dc.subject | Nutritional Composition | |
| dc.subject | Traditional Foods | |
| dc.title | New nutritional composition data on selected traditional foods consumed in Black Sea Area countries | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 3534 | por |
| oaire.citation.startPage | 3524 | por |
| oaire.citation.title | Journal of the Food Science and Agriculture | por |
| oaire.citation.volume | 93(14) | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |