The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet

British Journal of Nutrition

Volumn 88, Issue 6, 2002, Pages 681-688

  McKillop, Derek J ^a   Pentieva, Kristina ^a   Daly, Donna ^a   McPartlin, Joseph M ^a   Hughes, Joan ^a   Strain, J J ^a   Scott, J M ^a   McNulty, Helene ^a  

^a UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Cooking methods; Dietary folate intake; Food folate retention; Food folates

Indexed keywords

AMYLASE; FOLIC ACID; GAMMA GLUTAMYL HYDROLASE; PROTEINASE; VITAMIN;

ADULT; AGED; ARTICLE; BROCCOLI; CONTROLLED STUDY; COOKING; DIETARY INTAKE; EXTRACTION; FEMALE; FOOD; FOOD PROCESSING; HEALTH SURVEY; HUMAN; LACTOBACILLUS CASEI; MALE; MEAT; MICROBIOLOGY; NONHUMAN; NUTRIENT CONTENT; POTATO; PUBLIC HEALTH SERVICE; PURCHASING; QUESTIONNAIRE; SPINACH; STATISTICAL SIGNIFICANCE; UNITED KINGDOM; VITAMIN INTAKE; VITAMIN METABOLISM; WATER VAPOR;

BRASSICA; COOKERY; DIET; FOLIC ACID; FOOD ANALYSIS; HUMANS; MEAT; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

BRASSICA OLERACEA VAR. BOTRYTIS; LACTOBACILLUS; LACTOBACILLUS CASEI; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 0036951183     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN2002733     Document Type: Article

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