Cooking Losses and Bioaccessibility of Thiamine by In Vitro Gastrointestinal System in Selected Legumes
Author:
Affiliation:
1. Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2148593
Reference34 articles.
1. Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni
2. Enrichment of rice with natural thiamine using high-pressure processing (HPP)
3. Chemical and biological nature of the water-soluble vitamins
4. Nutritional Value of Legumes in Relation to Human Health: A Review
5. Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment
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