Riboflavin cooking losses and bioaccessibility in red meats
dc.authorid | 0000-0001-5396-4477 | en_US |
dc.authorscopusid | 58026646200 | en_US |
dc.contributor.author | Demir, Kübra | |
dc.contributor.author | Ertekin Tezcan, Elanur | |
dc.contributor.author | Kesik, Sultan | |
dc.contributor.author | Uğur, Halime | |
dc.contributor.author | Yaman, Mustafa | |
dc.contributor.author | Çatak, Jale | |
dc.date.accessioned | 2023-10-31T06:43:42Z | |
dc.date.available | 2023-10-31T06:43:42Z | |
dc.date.issued | 2023 | en_US |
dc.department | Enstitüler, Lisansüstü Eğitim Enstitüsü, Beslenme ve Diyetetik Programı | en_US |
dc.description.abstract | This 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.citation | Demir, 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/10.1080/15428052.2023.2272636 | en_US |
dc.identifier.doi | 10.1080/15428052.2023.2272636 | en_US |
dc.identifier.endpage | 15 | en_US |
dc.identifier.issn | 1542-8052 | |
dc.identifier.issn | 1542-8044 | |
dc.identifier.scopus | 2-s2.0-85174611390 | en_US |
dc.identifier.scopusquality | Q3 | en_US |
dc.identifier.startpage | 1 | en_US |
dc.identifier.uri | https://doi.org/10.1080/15428052.2023.2272636 | |
dc.identifier.uri | https://hdl.handle.net/20.500.13055/567 | |
dc.identifier.wos | WOS:001088328100001 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.indekslendigikaynak.other | ESCI - Emerging Sources Citation Index | en_US |
dc.institutionauthor | Demir, Kübra | |
dc.language.iso | en | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.relation.ispartof | Journal of Culinary Science and Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Bioaccessibility | en_US |
dc.subject | Cooking Loss | en_US |
dc.subject | HPLC | en_US |
dc.subject | Red Meats | en_US |
dc.subject | Riboflavin | en_US |
dc.title | Riboflavin cooking losses and bioaccessibility in red meats | en_US |
dc.type | Article | en_US |
dspace.entity.type | Publication |
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