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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 2
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Food Composition and Analysis

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

Carlos Mário Martins SilveiraLaboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil; Correspondence[email protected]
,
Ana Vládia Bandeira MoreiraLaboratory of Food Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;
,
Hércia Stampini Duarte MartinoLaboratory of Experimental Study of Foods, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
,
Renata Sena GomideLaboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;
,
Soraia Silva PinheiroLaboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;
,
Ceres Mattos Della LuciaLaboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;
&
Helena Maria Pinheiro-Sant’anaLaboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;
show all
Pages 179-187 | Received 23 May 2016, Accepted 16 Aug 2016, Published online: 04 Sep 2016

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Sultan Kesik, Jale Çatak, Kübra Ada & Mustafa Yaman. (2022) Cooking Losses and Bioaccessibility of Thiamine by In Vitro Gastrointestinal System in Selected Legumes. Journal of Culinary Science & Technology 0:0, pages 1-13.
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Deepak Kasote, Nese Sreenivasulu, Cecilia Acuin & Ahmed Regina. (2022) Enhancing health benefits of milled rice: current status and future perspectives. Critical Reviews in Food Science and Nutrition 62:29, pages 8099-8119.
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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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Aline Nalon Zaghi, Sandra Maria Barbalho, Elen Landgraf Guiguer & Alda Maria Otoboni. (2019) Frying Process: From Conventional to Air Frying Technology. Food Reviews International 35:8, pages 763-777.
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Articles from other publishers (19)

A. Nithya, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2023) Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by HPLC and its application in vitamin retention studies. Journal of Food Measurement and Characterization 17:6, pages 6440-6451.
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Seyedeh Fatemeh Fatemi, Kiyavash Irankhah, Johanita Kruger, Maaike J. Bruins & Seyyed Reza Sobhani. (2023) Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets. Nutrition Bulletin 48:3, pages 411-424.
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Swarnadip Ghosh, Haritha Bollinedi, S. Gopala Krishnan, Aditi Kundu, Anupama Singh, Prolay Kumar Bhowmick, Archana Singh, Mariappan Nagarajan, Kunnummal Kurungara Vinod, Ranjith Kumar Ellur & Ashok Kumar Singh. (2022) From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice. Frontiers in Nutrition 9.
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Kingsley O. Iwuozor, Pamela S. Mbamalu, Bashir Oladapo Olaniyi, Valentine Ugochukwu Anyanwu, Ebuka Chizitere Emenike & Adewale George Adeniyi. (2022) Fortification of Sugar: A Call for Action. Sugar Tech 24:4, pages 1284-1294.
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Mattia Garutti, Gerardo Nevola, Roberta Mazzeo, Linda Cucciniello, Fabiana Totaro, Carlos Alejandro Bertuzzi, Riccardo Caccialanza, Paolo Pedrazzoli & Fabio Puglisi. (2022) The Impact of Cereal Grain Composition on the Health and Disease Outcomes. Frontiers in Nutrition 9.
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Euisun Pyo, Becky L Tsang & Megan E Parker. (2022) Rice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability. Nutrition Reviews 80:5, pages 1062-1085.
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Marcel Hrubša, Tomáš Siatka, Iveta Nejmanová, Marie Vopršalová, Lenka Kujovská Krčmová, Kateřina Matoušová, Lenka Javorská, Kateřina Macáková, Laura Mercolini, Fernando Remião, Marek Máťuš & Přemysl Mladěnka. (2022) Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 14:3, pages 484.
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Paulina Guzik, Andrzej Szymkowiak, Piotr Kulawik, Marzena Zając & Władysław Migdał. (2022) The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research. Trends in Food Science & Technology 119, pages 110-121.
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Kyly C. Whitfield, Taryn J. Smith, Fabian Rohner, Frank T. Wieringa & Tim J. Green. (2021) Thiamine fortification strategies in low‐ and middle‐income settings: a review. Annals of the New York Academy of Sciences 1498:1, pages 29-45.
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Anna Korus, Emilia Bernaś & Jarosław Korus. (2021) Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products. International Journal of Food Science 2021, pages 1-9.
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Monika Garg, Anjali Sharma, Shreya Vats, Vandita Tiwari, Anita Kumari, Vibhu Mishra & Meena Krishania. (2021) Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement. Frontiers in Nutrition 8.
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Eda Aktas-Akyildiz & Hamit Köksel. (2021) Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods. European Food Research and Technology 247:6, pages 1345-1354.
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Krystyna Szymandera-Buszka, Justyna Piechocka, Agata Zaremba, Monika Przeor & Anna Jędrusek-Golińska. (2021) Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification. Foods 10:3, pages 578.
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Rhowell Jr N. Tiozon, Alisdair R. Fernie & Nese Sreenivasulu. (2021) Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification. Trends in Food Science & Technology 109, pages 65-82.
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Helena Teixeira Godoy, Jaime Amaya-Farfan & Delia B. Rodriguez-Amaya. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods 329 383 .
Yvette Wilda Jyrwa, Ravindranadh Palika, Swetha Boddula, Naveen Kumar Boiroju, Radhika Madhari, Raghu Pullakhandam & Longvah Thingnganing. (2020) Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B 12 . Maternal & Child Nutrition 16:S3.
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Emmanuela Prado de Paiva Azevedo, Eryka Maria dos Santos Alves, Samuel de Santana Khan, Leonardo dos Santos Silva, José Roberto Botelho de Souza, Beate Saegesser Santos, Carlos Bôa-Viagem Rabelo, Ana Carolina dos Santos Costa, Clayton Anderson de Azevedo Filho & Margarida Angélica da Silva Vasconcelos. (2020) Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD. PLOS ONE 15:4, pages e0230583.
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Kunlun Liu, Jiaobao Zheng, Xiaodan Wang & Fusheng Chen. (2019) Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice. Food Chemistry 280, pages 59-64.
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E. NouriH. AbbasiE. Rahimi. (2018) Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis . Quality Assurance and Safety of Crops & Foods 10:4, pages 335-349.
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