Study on the Effects of Different Cooking Methods on Vitamins of Food
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DOI: 10.25236/ssehr.2018.134
Author(s)
Xing Qiao, Taorui Huang
Corresponding Author
Xing Qiao
Abstract
The loss of vitamins in food processing and cooking is receiving increasing attention. This paper introduces the history and current status of research on vitamin loss factors at home and abroad, and reviews different food processing methods: radiation auxiliary, freezing, rinsing, cutting, drowning, and common cooking methods: fried, steamed, boiled, microwave, and vitamins. The impact of the loss, the factors and mechanisms affecting vitamin loss are described.
Keywords
Cooking Method, Vitamins, Effects and Improvement