An ancient crop revisited: chemical composition of mediterranean pine nuts grown in six countries

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dc.contributor.authorZuleta, A.
dc.contributor.authorWeisstaub, A.
dc.contributor.authorGiacomino, S.
dc.contributor.authorDyner, L.
dc.contributor.authorLoewe Muñoz, Verónica
dc.contributor.authorDel Río, Rodrigo
dc.contributor.authorLutz, M.
dc.date.accessioned2021-08-20T16:35:16Z
dc.date.available2021-08-20T16:35:16Z
dc.date.issued2018
dc.descriptionpáginas 170-183es_CL
dc.description.abstractThe aim of the study was to analyze the proximate composition of pine nuts harvested from 15 growing areas in Chile, Argentina, Italy, Spain, Turkey, and Israel. The main component was fat, followed by protein. Pine nuts from Chile and Argentina were similar, zones with the highest thermal oscillation and rainfall. Italian pine nuts had the highest fiber content, while Spanish nuts had the highest fat content. Israel presented the highest number of dry months, where pine nuts contained more protein and minerals, while nuts from Turkey showed an intermediate position. Minimum and maximum average temperatures, amount of dry months, and thermal oscillation affected the chemical composition.es_CL
dc.identifier.issn1120-1770
dc.identifier.otherhttps://doi.org/10.14674/IJFS-996es_CL
dc.identifier.urihttps://bibliotecadigital.infor.cl/handle/20.500.12220/30472
dc.language.isoenes_CL
dc.subjectCOMPOSICION QUIMICAes_CL
dc.subjectFACTORES AMBIENTALESes_CL
dc.subjectPIÑONESes_CL
dc.titleAn ancient crop revisited: chemical composition of mediterranean pine nuts grown in six countrieses_CL
dc.typeArtículo de revista
infor.especiePinus pineaes_CL
infor.lineasdeinvestigacionDiversificación de especies para el desarrollo forestales_CL
infor.operadorplves_CL
infor.publicadoenItalian Journal of Food Science 30 (1), 2018es_CL
infor.sedeSede Metropolitanaes_CL
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