Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B 6 profiles of chicken meats before and after cooking-Reference-Cited by-同舟云学术

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Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B 6 profiles of chicken meats before and after cooking

Published:2020-08-04 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Çatak Jale¹^ORCID,Çaman Reyhan¹

Affiliation:

1. Department of Nutrition and Dietetics Faculty of Health Sciences İstanbul Sabahattin Zaim University Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14798

Reference26 articles.

1. A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken

3. Vitamin Analysis

4. COMPONENTS OF VITAMIN B6IN TURKEY BREAST MUSCLE

5. Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition

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1. Riboflavin Cooking Losses and Bioaccessibility in Red Meats;Journal of Culinary Science & Technology;2023-10-23

2. DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM;Latin American Applied Research - An international journal;2023-06-24

3. Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine;Nutrición Hospitalaria;2023

4. Valorization of biomass to vitamins;Valorization of Biomass to Bioproducts;2023

5. Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table;Korean Journal of Food Preservation;2022-12

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