Riboflavin cooking losses and bioaccessibility in red meats

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dc.authorscopusid58026646200
dc.authorscopusid58657500700
dc.authorscopusid57219242924
dc.authorscopusid57216201563
dc.authorscopusid57213160335
dc.authorscopusid56896057500
dc.authorwosidHED-4618-2022
dc.authorwosidJNX-2609-2023
dc.authorwosidFCR-4311-2022
dc.authorwosidECV-4144-2022
dc.authorwosidGBT-8465-2022
dc.authorwosidJIR-2096-2023
dc.contributor.authorDemir, Kübra
dc.contributor.authorErtekin Tezcan, Elanur
dc.contributor.authorKesik, Sultan
dc.contributor.authorUğur, Halime
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇatak, Jale
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇatak, Jale
dc.contributor.authorDemir, Kübra
dc.date.accessioned2023-12-05T08:00:14Z
dc.date.available2023-12-05T08:00:14Z
dc.date.issued2023
dc.departmentMühendislik ve Doğa Bilimleri Fakültesi
dc.departmentSağlık Bilimleri Fakültesi
dc.description.abstractThis 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 mu g/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.
dc.identifier.citationDemir, 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
dc.identifier.doi10.1080/15428052.2023.2272636
dc.identifier.endpage15
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.orcidKübra Demir |0000-0001-5396-4477
dc.identifier.orcidSultan Kesik |0000-0002-2393-1487
dc.identifier.orcidHalime Uğur |0000-0002-2932-4215
dc.identifier.orcidMustafa Yaman |0000-0001-9692-0204
dc.identifier.orcidJale Çatak |0000-0002-2718-0967
dc.identifier.scopus2-s2.0-85174611390
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1080/15428052.2023.2272636
dc.identifier.urihttps://hdl.handle.net/20.500.12436/5428
dc.identifier.wosWOS:001088328100001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemir, Kübra
dc.institutionauthorErtekin Tezcan, Elanur
dc.institutionauthorKesik, Sultan
dc.institutionauthorYaman, Mustafa
dc.institutionauthorÇatak, Jale
dc.language.isoen
dc.publisherTaylor & Francis
dc.relation.ispartofJournal of Culinary Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBioaccessibility
dc.subjectCooking Loss
dc.subjectHPLC
dc.subjectRed Meats
dc.subjectRiboflavin
dc.titleRiboflavin cooking losses and bioaccessibility in red meats
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublicationa77fedf8-196e-4a39-918a-ce64c7226c3a
relation.isAuthorOfPublicationb5805dac-aecd-4ede-8b9d-a6adaf3f18de
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

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