Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products

In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, pe...

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Foilsithe in:Food Sci Nutr
Main Authors: Rondanelli, Mariangela, Daglia, Maria, Meneghini, Silvia, Di Lorenzo, Arianna, Peroni, Gabriella, Faliva, Milena Anna, Perna, Simone
Formáid: Artigo
Teanga:Inglês
Foilsithe: John Wiley and Sons Inc. 2017
Ábhair:
Original Research
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448368/
https://ncbi.nlm.nih.gov/pubmed/28572974
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.469
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