Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea
Author:
Funder
Korea Rural Development Administration
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01206-9.pdf
Reference28 articles.
1. Ahn S, Jun S, Kim SA, Ha K, Joung H. Current status and trends in estimated intakes and major food groups of vitamin E among Korean adults: Using the 1-6th Korea National Health and Nutrition Examination Survey. Journal of Nutrition and Health. 50: 483-493 (2017)
2. Alsalman FB, Ramaswamy H. Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. Journal of Food Science and Technology. 57: 2572-2585 (2020)
3. AOAC. Official Methods of Analysis of AOAC. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Gaithersburg, MD, USA (2002)
4. Booth SL. Vitamin K: Food composition and dietary intakes. Food and Nutrition Research. 56: 2-7 (2012)
5. Boschin G, Arnoldi A. Legumes are valuable sources of tocopherols. Food Chemistry. 127: 1199-1203 (2011)
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