Conferencia. Modificaciones por técnicas de cocción casera de compuestos nutritivos y no nutritivos de importancia para la salud

  • Adriana Cecilia Suaterna Hurtado
  • Gina Alejandra Montoya Parra


Los métodos de cocción de los alimentos pueden mejorar tanto la calidad integral del alimento, como su seguridad y en especial su valor nutricional, sin embargo, en algunas ocasiones este mismo procesamiento pueda formar compuestos tóxicos y antinutricionales debido a las interacciones moleculares entre los nutrientes del mismo alimento o de la mezcla de ingredientes de un producto...


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Suaterna Hurtado, A. C., & Montoya Parra, G. A. (2019). Conferencia. Modificaciones por técnicas de cocción casera de compuestos nutritivos y no nutritivos de importancia para la salud. Perspectivas En Nutrición Humana, 61-72. Recuperado a partir de
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