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Energetic consequences of thermal and nonthermal food processing
Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooki...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
National Academy of Sciences
2011
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3228431/ https://ncbi.nlm.nih.gov/pubmed/22065771 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1112128108 |
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