By Fabio Zago, Raffaella Ghionna
A menudo, se suele pensar que cocina vegetariana es sinónimo de alimentación pobre y poco nutritiva. Pero no todo el mundo sabe lo deliciosas y variadas que pueden ser este tipo de recetas. Este libro es un pequeño tributo a los amantes de l. a. cocina vegetariana, aunque también está dirigido a aquellos que prefieren l. a. cocina sabrosa y ligera. Además, esta obra incluye un valioso recetario que conjuga el amor por los angeles buena mesa con l. a. alimentación a base de vegetales. l. a. presente obra ofrece numerosas recetas y consejos para tener al mismo tiempo un plato sabroso y el aporte justo de vitaminas y revenues minerales. Además, encontrará útiles informaciones sobre los valores nutricionales de los alimentos. En definitiva, una forma sana y sabrosa de alimentarse que le hará descubrir sabores y aromas nuevos y tentadores.
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Extra info for La buena cocina vegetariana
Compounds are expected to be eluted in order of decreasing polarity and the running order of carotenoids on RP-HPLC may be expected to be approximately the reverse of that on NP adsorbents. Although this is broadly correct, the relationship does not always hold. Interestingly, the order of elution, lutein before zeaxanthin, is the same for normal phase and most reversed phase systems. Other factors and interactions have to be taken into consideration, in particular, associations between bonded C18 alkyl chains of the stationary phase and the linear carotenoid molecule, especially with unsubstituted end groups.
In spite of the many sophisticated methods that are now available to determine numerical conversion factors as a guideline for dietary recommendations, the results are varied, and the topic remains controversial. To complement this survey, an outline of the global problem of vitamin A deficiency and ways of alleviating it, by supplementation, fortification and sustainable dietary improvement of provitamin A carotene intake, is presented in Chapter 9. b) Carotenoids in health and disease i) Experimental approaches.
Comparison of the chromatographic profiles of the mixture of carotenoid standards injected in acetone (Fig. 1a) and dichloromethane (Fig. 1b) clearly demonstrates that these HPLC artefacts are not unique to β-carotene. 22 Frederick Khachik Fig. 1. (a) RP-HPLC profile of a mixture of carotenoid standards, injected in acetone. (b) Profile of the same mixture after injection in dichloromethane. HPLC conditions. 6 mm. Solvent A: acetonitrile (90%), methanol (10%). 1%). Gradient: 0 - 10 min 95% A, 5% B, isocratic; 10 - 40 min linear gradient to 45% A, 55% B.