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Cited by 410Food Nutrient Composition and Product DevelopmentPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling

The DOI matches its Crossref record; 139 of the 139 references it cites were found in a registry or an index.

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Lešková, Emília, Kubíková, Jana, Kováčiková, Eva, Košická, Martina, Porubská, Janka, Holčíková, Kristína·2006·Journal of Food Composition and Analysis
DOI 10.1016/j.jfca.2005.04.014
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Abstract

Processing and cooking conditions cause variable losses of vitamins. Losses vary widely according to cooking method and type of food. Degradation of vitamins depends on specific conditions during the culinary process, e.g., temperature, presence of oxygen, light, moisture, pH, and, of course, duration of heat treatment. The most labile vitamins during culinary processes are retinol (vegetable boiling, 33% retention), vitamin C (the most damaging factors are cooking and oxidation), folate (leaching into the cooking water, 40% retention), and thiamin (cooking, retention 20-80%). Niacin, biotin, and pantothenic acid are quite stable, but information on some vitamins, especially vitamins D and K, is incomplete. The percentage losses of some nutrients in foods after cooking treatment were frequently reported: not continual changes during heat treatment, only modifications at the beginning and after heat treatment. Changes of nutrients in food during the culinary process have not yet been sufficiently investigated. A few authors have attempted to summarize the kinetic data which can be used to describe the time-temperature effect on nutrients.

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Crossref · 10.1016/j.jfca.2005.04.014

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Citations

Cites

Research works printed but not linked: 20

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  6. Ilow, 1995, Assessment of vitamin C losses in conventionally cooked and microwave-processed vegetables, Bromatologia i Chemia Toksykologiczna, 28, 317
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  8. Kwok, 1998, Effect of thermal processing on available lysine, thiamin and riboflavin content in soymilk, Journal of the Science of Food and Agriculture, 77, 473, 10.1002/(SICI)1097-0010(199808)77:4<473::AID-JSFA65>3.0.CO;2-S · DOI
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  10. Mašková, 1994, Retence vybraných vitaminů a minerálních látek při kulinární úpravě masa, Potravinářské Vědy, 12, 407
  11. Mašková, 1996, Stability of selected vitamins and minerals during culinary treatment of legumes, Potravinářské Vědy, 14, 321
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  18. Unklesbay, 1988, Selected B vitamin retention of beef, lamb and pork after alternate heat processing, Catering and Health, 1, 87
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Metadata

Authors
Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., & Holčíková, K.
Affiliations
Food Research Institute (SK)
Corresponding author
Porubská, Janka
ORCID
Venue
Journal of Food Composition and Analysis
Publisher
Elsevier BV
Published
2006-06
Volume
19
Issue
4
Pages
252-276
ISSN
0889-1575 (ISSN-L)
DOI
10.1016/j.jfca.2005.04.014
OpenAlex
W2028329884
Cited by
410
References
139
Citations by year
2026: 18 · 2025: 17 · 2024: 19 · 2023: 31 · 2022: 27 · 2021: 31 · 2020: 28 · 2019: 18 · 2018: 27 · 2017: 23 · 2016: 24 · 2015: 22 · 2014: 23 · 2013: 20 · 2012: 22
FWCI
14.49
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Journal of Food Composition and Analysis (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
Keywords
vitamin loss, heat treatment (food and biological processing), cooking, vitamin retention, retinol, vitamin C, folic acid, thiamine, nicotinic acid, biotin, pantothenic acid, mathematical model, nutrient leaching

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