TY  - SER
TI  - Transformaciones de los nutrientes por la acción del calor
SN  - 0210-5020
N1  - Este artículo se encuentra disponible en su edición impresa
N2  - The transformations that nutritional principles undergo due to heat: proteins, fats and starches improve their digestibility with the appropriate application of heat. The most common culinary techniques are reviewed and the advantages and disadvantages of each system are stated. It is observed that water-soluble vitamins are the most thermolabile nutritive substances
ER  -