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Effects of Cooking and Improving Nutritive Value
Home Science · Chapter 3 · 1. Food Preparation
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- Effect of cooking on carbohydrates: starch, sugar, pectin and cellulose
- Effect of cooking on proteins and on oils and fats
- Effect of cooking on minerals and vitamins; internal and external changes; dos and don'ts to minimise nutrient loss
- Increasing nutritive value: sprouting/germination and fermentation
- Increasing nutritive value: parboiling, combination of foods, supplementation and substitution