Buscar en RiuNet

Listar

Mostrando ítems 1-3 de 3

Ablandamiento de carne de cefalópodo (Todarodes sagittatus) mediante papaína. Efecto del tratamiento de cocción

Godoy Astelarra, Joshua (Universitat Politècnica de València, 2020-10-15)

[ES] En la última década del presente siglo, se ha apreciado un aumento significativo del valor comercial de los cefalópodos, en especial en el mercado Mediterráneo. Dada su importancia económica en el consumo de productos ...
Impact of cooking preparation on in vitro digestion of eggs simulating some gastrointestinal alterations in elders

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (American Chemical Society, 2021-04-21)

[EN] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) ...
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

Vargha, Sofía; Igual Ramo, Marta; Miraballes, Marcelo; Gámbaro, Adriana; García-Segovia, Purificación; Martínez-Monzó, Javier (MDPI AG, 2024-08)

[EN] Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute ...

Mostrando ítems 1-3 de 3