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What is Vitamin Losses During Cooking Processes about?
This article reviews vitamin losses that occur during heat treatment of foods. It discusses how vitamin degradation depends on specific conditions like temperature, oxygen levels, moisture, pH, and duration of cooking. The most unstable vitamins during cooking are retinol, vitamin C, folate, and thiamin. While percentage losses after cooking are often reported, continuous changes in vitamins during the cooking process have not been fully examined. A few authors have tried to develop kinetic models to descri
- Author
- nablak
- Language
- EN