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Food Composition and Analysis

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

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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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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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