Demir, KübraErtekin Tezcan, ElanurKesik, SultanUğur, HalimeYaman, MustafaÇatak, Jale2023-10-312023-10-312023Demir, 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/10.1080/15428052.2023.22726361542-80521542-8044https://doi.org/10.1080/15428052.2023.2272636https://hdl.handle.net/20.500.13055/567This 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.eninfo:eu-repo/semantics/closedAccessBioaccessibilityCooking LossHPLCRed MeatsRiboflavinArticle10.1080/15428052.2023.2272636115WOS:0010883281000012-s2.0-85174611390Q3