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Stability of ascorbic acid in vegetables submitted to different methods of cooking
(2014-01-01)
The effect of different cooking methods on the ascorbic acid content of pumpkin, carrots, broccoli and cauliflower was determined. Cooking with steam and microwaves preserved ascorbic acid better than other methods. The ...
Biodiesel from waste cooking oil: Sodium carbonate modified sand as filter, TLC and the unmodified domestic microwave oven approach
(2014-01-01)
Biodiesel is obtained by transesterification of animal and vegetable triglycerides (fats), and have several advantages over fossil fuel, perhaps the most important being its renewable source and its lack of pollutants such ...
Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower
(Elsevier B.V., 2021-03-15)
Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation ...
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
(Center Academic Publ JapanTokyoJapão, 2002)
Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains
(2020-06-01)
Genotypes of bananas and plantains have been studied for biofortification purposes, mainly due to content of resistant starch (RS) and polyphenols. This study aims to identify banana and plantain genotypes with a high ...
Physical And Chemical Characteristics Of Common Bean Varieties
(Universidade Estadual de Londrina, 2016)
The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
(Archivos Latinoamericanos NutricionCaracasIrã, 2001)