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Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

Archive ouverte | Bureau, Sylvie | CCSD

International audience. Four home procedures such as boiling in water, steaming, pressure steaming and microwave cooking were tested on 13 frozen vegetables. Folates, carotenoids and vitamin C were characterized on ...

Mechanisms of folate losses during processing: Diffusion vs. heat degradation

Archive ouverte | Delchier, Nicolas | CCSD

Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach...

Evolution de la valeur nutritionnelle des fruits lors de leur transformation

Archive ouverte | Page, David | CCSD

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