The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.
La falta de una fórmula común entre los profesionales y estudiosos que trabajan con los brocados aplicados ha llevado al grupo de trabajo europeo de especialistas en escultura policromada a definir un procedimiento para el examen, registro y representación gráfica que permita profundizar en el estudio de esta delicada y frágil técnica a través de una información normalizada. Este trabajo recoge los aspectos del brocado aplicado que han de ser examinados; cómo éstos pueden ser recogidos y registrados atendiendo a las condiciones y estrategias más inocuas para la obra y propone, por último, un procedimiento para su representación gráfica.
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