Then,
temperature was decreased to 108 C for 5 min. Chopped
vegetables were also submitted to heating at 150 C for
10 min and then at 110 C for 5 min in a non-stick griddle
without oil addition. Then, raw and cooked vegetables were
lyophilized in a freeze dryer Cryodos-80 (Telstar, Terrasa, Spain),
and stored at 18 C until analysis.