Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.

Vista sencilla de ítem
dc.contributorELENILDA J. PEREIRA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; GISELA M. DELLAMORA-ORTIZ, UFRJ; FLÁVIO S. N. CARDOSO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; DANIELA S. VIANA, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
dc.creatorPEREIRA, E. J.
dc.creatorCARVALHO, L. M. J.
dc.creatorDELLAMORA-ORTIZ, G. M.
dc.creatorCARDOSO, F. S. N.
dc.creatorCARVALHO, J. L. V.
dc.creatorVIANA, D. S.
dc.creatorFREITAS, S. C.
dc.creatorROCHA, M. M.
dc.date2014-10-03T11:11:11Z
dc.date2014-10-03T11:11:11Z
dc.date2014-10-03
dc.date2014
dc.date2016-02-18T11:11:11Z
dc.date.accessioned2026-06-30T23:09:01Z
dc.descriptionThis study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.
dc.identifierFood & Nutrition Research, v. 58, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/996450
dc.identifier10.3402/fnr.v58.20694
dc.identifier.urihttp://hdl.handle.net/123456789/375193
dc.languageeng
dc.rightsopenAccess
dc.subjectFeijão caupi
dc.subjectRetenção
dc.subjectAnemia
dc.subjectFerro
dc.subjectZinco
dc.titleEffects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)