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Volume 7 Number 1

Practical protocols

Cooking green vegetables in saltwater and at different pH

Do you like your vegetables turn brown during cooking? Various treatments to prevent browning, change of texture and loss nutritional value are investigated.

Claudia Girnth-Diamba

To the protocol

The raw and the cooked

Changes in protein structure cause meat to change colour when cooked

Claudia Girnth-Diamba (et al.)

To the protocol

The water uptake by dietary fibre - HUSK

Investigating a commercial dietary supplement called HUSK containing husks from an Indian medicinal plant

Claudia Girnth-Diamba and Bjørn Fahnøe

To the protocol

Page Manager: Sven Toresson|Last update: 7/13/2016
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