Dhuique-Mayer C., Servent A., Descalzo A.M., Mouquet-Rivier C., Amiot M.J., Achir N.
2016
This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Physiologie de la nutrition humaine
2016
This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Physiologie de la nutrition humaine