Determinación de fibra alimentaria en frutas y en sus preparaciones culinarias más simples
- 1 Departamento de Bromatología, Toxicología y Análisis Químico Aplicado. Facultad de Farmacia. Universidad Complutense. Madrid.
ISSN: 0300-5755
Any de publicació: 1985
Número: 168
Pàgines: 57-61
Tipus: Article
Altres publicacions en: Alimentaria: Revista de tecnología e higiene de los alimentos
Resum
Dietary fiber´s content and its main components have been determined in fruits of a high consumption in our country. A previous separation by fractionation and a subsequent spectrophotometric analysis have been carried out. We have studied the possible variations suffered by the fruits submitted to simple cooking processes. The results obtained are shown in four tables.