Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice.
Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice.
Kunlun Liu,J. Zheng,Xiaodan Wang,Fusheng Chen
2019 · DOI: 10.1016/j.foodchem.2018.12.053
Food Chemistry · 87 Citações
TLDR
Washing caused a significant loss in vitamin B, PA, and mineral contents, whereas, soaking only decreased the thiamine content, and cooking decreased the vitamin B and PA contents, and high-pressure cooking exerted more remarkable effects than those of ordinary and microwave cooking.