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

doi:10.17533/udea.penh.338064

Autores/as

Adriana Cecilia Suaterna Hurtado
Gina Alejandra Montoya Parra

DOI:

https://doi.org/10.17533/udea.penh.338064

Resumen

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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