PMID: 9167134Mar 1, 1997Paper

Effects of cooking and storage methods on the micronutrient content of foods

European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP)
S SeveriN Battistini

Abstract

Food processing has the potential to alter the nutrient quality of foods. This review deals with the effects of home-based cooking and storage practices on the micronutrient content of foods. It describes the effects of cooking, freezing and refrigeration on the vitamin and mineral content of meats, fish, fruit, vegetables and cereals. Based on this review, we suggest that the consumer should be aware of the possibility that losses in nutritional quality of foods may result from an improper use of cooking and storage techniques available at home.

Citations

Sep 26, 2013·Journal of Zoo and Wildlife Medicine : Official Publication of the American Association of Zoo Veterinarians·Katie M BeckmannTom A Bailey
Nov 13, 2007·Journal of Food Science·Diego A MorenoCristina García-Viguera
Mar 24, 2016·Food Science & Nutrition·Akeem Olayemi RajiMonsurat Oyewale Raji
Jan 18, 2006·Journal of Renal Nutrition : the Official Journal of the Council on Renal Nutrition of the National Kidney Foundation·Adamasco CupistiDaniela Gianfaldoni
Aug 21, 2016·Biological Trace Element Research·Mi-Kyeong Choi, Connie M Weaver
Dec 20, 2014·Journal of Agricultural and Food Chemistry·Ali BouzariDiane M Barrett
Mar 21, 2017·Molecular Nutrition & Food Research·Jian YangKendal D Hirschi
Jul 24, 2018·Nutrition Research Reviews·Martin N MwangiJoop J A van Loon
Oct 31, 2018·The Science of the Total Environment·Ranjan ParajuliMarty D Matlock

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