Efecto de la cocción en la disminución de anti nutrientes de hojas de zanahoria blanca (Arracacia xanthorrhiza) y camote (Ipomoea batatas)

The objective of this work was to evaluate the effect of cooking on the content of antinutrients (saponins, tannins, alkaloids, oxalates, glucosinolates and nitrates) and functional compounds (carotenoids, phenols and antioxidants) in leaves of four white carrot genotypes (ECU -18969, ECU-18949, ECU...

• Κύριος συγγραφέας: Yungán Acalo, Edith Viviana (author)
• Μορφή: masterThesis
• Γλώσσα: spa
• Έκδοση: 2024
• Θέματα: GENOTIPO; ANTINUTRIENTES; COMPUESTOS FUNCIONALES; COCCIÓN; INDUSTRIAL
• Διαθέσιμο Online: http://repositorio.utc.edu.ec/handle/27000/12203