Tesis doctoral sobre el impacto de la cocción en las verduras

Se ha introducido en Dadun una nueva Tesis Doctoral:

TítuloImpact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrence.

Autor: Juániz Urbano, Isabel.

Director: De Peña Fariza, Mª Paz y Cid Canda, Mª Concepción.

Resumen: Plant foods are the main source of dietary antioxidants, including (poly)phenolic compounds, with health properties. However, their bioaccessibility might be affected by culinary processes, as well as by gastrointestinal digestion and microbiota. Additionally, heat treatment induces the formation of volatile compounds, among them furan which has been classified as a possibly carcinogenic to humans (group 2B) by the International Agency for Research on Cancer. Therefore, the main aim of the present research was to investigate the influence of heat treatment (frying and griddling) on the antioxidant capacity, nutritional composition and (poly)phenolic compounds in selected vegetables…

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