Efectos de los tratamientos térmicos sobre las propiedades nutricionales de las frutas y las verduras
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2016
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Corporación Universitaria Lasallista
Resumen
The purpose of this research focuses on describing the effects of the use of different methods used for the preservation of fruits and vegetables (conventional and unconventional) on the organoleptic and nutritional quality of these foods; for this, it is part of a critical review of the scientific literature on the different methods used for the preservation of fruit and vegetables; likewise, how the methods used in the food industry for preserving fruits and vegetables affects the organoleptic and nutritional quality of these foods it is described; and finally, it relates, an identification of the different technologies and do not finish unconventional for preserving fruits and vegetables.
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Corporación Universitaria Lasallista, Especialización en Alimentación y Nutrición, Tratamiento térmico de los alimentos, Nutrición