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Mostrando ítems 1-2 de 2

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes

Castañeda-Rodríguez, R.; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Ozuna López, César (Elsevier, 2024-03)

[EN] This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive ...
How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility

Castañeda-Rodríguez, Rey; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Ozuna, César (Elsevier BV, 2024-06)

[EN] Yucca flowers are of great importance in traditional Mexican cuisine for their flavor and nutritional properties; however, they are rarely consumed raw. This study aimed to evaluate the effect of different cooking ...

Mostrando ítems 1-2 de 2