Riboflavin cooking losses and bioaccessibility in red meats

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dc.authorid0000-0001-5396-4477en_US
dc.authorscopusid58026646200en_US
dc.contributor.authorDemir, Kübra
dc.contributor.authorErtekin Tezcan, Elanur
dc.contributor.authorKesik, Sultan
dc.contributor.authorUğur, Halime
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇatak, Jale
dc.date.accessioned2023-10-31T06:43:42Z
dc.date.available2023-10-31T06:43:42Z
dc.date.issued2023en_US
dc.departmentEnstitüler, Lisansüstü Eğitim Enstitüsü, Beslenme ve Diyetetik Programıen_US
dc.description.abstractThis study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.en_US
dc.identifier.citationDemir, K., Ertekin Tezcan, E., Kesik, S., Uğur, H., Yaman, M., & Çatak, J. (2023). Riboflavin cooking losses and bioaccessibility in red meats. Journal of Culinary Science and Technology, pp. 1-15. https://doi.org/10.1080/15428052.2023.2272636en_US
dc.identifier.doi10.1080/15428052.2023.2272636en_US
dc.identifier.endpage15en_US
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.scopus2-s2.0-85174611390en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2023.2272636
dc.identifier.urihttps://hdl.handle.net/20.500.13055/567
dc.identifier.wosWOS:001088328100001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynak.otherESCI - Emerging Sources Citation Indexen_US
dc.institutionauthorDemir, Kübra
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofJournal of Culinary Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioaccessibilityen_US
dc.subjectCooking Lossen_US
dc.subjectHPLCen_US
dc.subjectRed Meatsen_US
dc.subjectRiboflavinen_US
dc.titleRiboflavin cooking losses and bioaccessibility in red meatsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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