Vive las verduras

Water treatment and oxidisation in the world of vegetables and new varieties of peppers

Enrique Martínez / Maher

Enrique Martínez, chef from Restaurante Maher in Cintruénigo, and Carlos Javier González, Head of R&D at the National Centre of Food Technology (CNTA), explained water treatment and oxidisation in the world of vegetables. Depending on the mineral levels in the water, each vegetable, with its distinctive components, behaves in a different manner. Which goes to show how gastronomy and science are indeed related. The CNTA is developing an analysis of the characteristics of each vegetable so that we can understand its behaviour.

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