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International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 6
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Original

Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking

P. Nisha Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019, India
,
Rekha S. Singhal Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019, IndiaCorrespondence[email protected]
&
Aniruddha B. Pandit Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019, India
Pages 389-397 | Published online: 06 Jul 2009

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B. G. Rodd, A. A. Tas & K. D. A. Taylor. (2022) Dysphagia, texture modification, the elderly and micronutrient deficiency: a review. Critical Reviews in Food Science and Nutrition 62:26, pages 7354-7369.
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Micha Peleg, MarkD. Normand & MariaG. Corradini. (2012) The Arrhenius Equation Revisited. Critical Reviews in Food Science and Nutrition 52:9, pages 830-851.
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Articles from other publishers (8)

Nura Malahayati, Kharidah Muhammad, Jamilah Bakar & Roselina Karim. (2017) The Effect of Processing Method on Fortified Rice Noodle Quality and Fortificant Retention. International Journal of Food and Nutritional Science 4:2, pages 30-37.
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Alexandre Gonçalves, Piebiep Goufo, Ana Barros, Raúl Domínguez-Perles, Henrique Trindade, Eduardo A S Rosa, Luis Ferreira & Miguel Rodrigues. (2016) Cowpea ( Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints . Journal of the Science of Food and Agriculture 96:9, pages 2941-2951.
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Emilia Bernaś & Grażyna Jaworska. (2016) Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms. Journal of Food Composition and Analysis 49, pages 1-8.
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Rekha S. Singhal, Aniruddha B. Pandit, Jyeshtharaj B. Joshi, Shirish B. Patel, Sanjay P. Danao, Yogesh H. Shinde, Ajitkumar S. Gudekar, Nisha P. Bineesh & Kavita M. Tarade. (2012) Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor. Industrial & Engineering Chemistry Research 51:4, pages 1923-1937.
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Yao O. Li, Levente L. Diosady & Shirley Jankowski. (2011) Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice? over prolonged storage at 40??C and 60% relative humidity (RH). International Journal of Food Science & Technology 46:2, pages 379-385.
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J. S. ChapmanF. M. SteeleD. L. EggettN. P. JohnstonM. L. Dunn. (2010) Stability of Native Folate and Added Folic Acid in Micronutrient-Fortified Corn Masa and Tortillas. Cereal Chemistry Journal 87:5, pages 434-438.
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Y. Li, L.-T. Lim & Y. Kakuda. (2009) Electrospun Zein Fibers as Carriers to Stabilize (−)-Epigallocatechin Gallate. Journal of Food Science 74:3, pages C233-C240.
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Anna M. Giusti, Enrico Bignetti & Carlo Cannella. (2007) Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties. Food and Bioprocess Technology 1:2, pages 130-142.
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