Biomedical subjects

M Porrini

Publications and source records attributed to M Porrini.

39 records · Page 3Linked to original sources

PubMed1986

Chemical composition of Italian cooked dishes.

50 different food items, including "first courses", main and side dishes, cheese and pork products, have been analysed for proteins, carbohydrates, fats, fiber, thiamin, riboflavin and vitamin A. The results obtained have been compared with the values determined on food samples by means of food composition tables so as to have information about the quantitative variations occurring after food processing. It can be concluded that composition tables report sufficiently reliable data with regard to the protein, fat and carbohydrate content for most of the considered food items. On the other hand, values for vitamins are lower by analysis than by calculation, suggesting that it is necessary to continually check data.

Cooking↗

PubMed1986

Nutritional status of institutionalized elderly people in north Italy.

The nutritional status of 91 institutionalized elderly people over 60 years of age was investigated. Particular attention was given to diet, body composition and some biochemical determinations of vitamin nutriture. It was found that approximately 40% of the population are at risk for obesity. Mean daily intake of nutrients, compared with the recommended values for Italy, is insufficient in thiamin, both for men and for women, and in vitamin A for women. The level of fat in the diet is higher than desired. Consumption of eggs, fish, legumes and sweets is low, while milk and dairy products are consumed in large quantities. Thiamin and riboflavin nutriture determined by biochemical tests is not significantly correlated to dietary intake.

Age Factors↗

PubMed1985

[High resolution liquid chromatography (HPLC) analysis of the vitamin A and beta-carotene content of heat-treated precooked food].

Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.

Carotenoids↗