書誌事項
- タイトル別名
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- Thermal cooking and effects on folic acid content : A study of folic acid-enriched egg, asparagus and spinach
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説明
In this study, we investigated the change in folic acid contents in foods during thermal cooking. The results showed that the folic acid content of boiled beaten eggs was significantly lower than that of raw, boiled, and pan-fry eggs. The folic acid contents of boiled asparagus and spinach was also significantly reduced. In spinach, the folic acid content tended to increase through pan-frying, indicating that folic acid was at least retained. When folic acid-enriched eggs and spinach were mixed and pan-fried, the folic acid content increased significantly more than when they were pan-fried separately. Therefore, folic acid can be more efficiently consumed through pan-frying than boiling, which involves direct exposure to boiling water. In addition, the loss of folic acid is shown to be inhibited by combining spinach with egg solution, which is highly heat stable.
収録刊行物
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- 同志社女子大学生活科学
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同志社女子大学生活科学 55 50-56, 2022-02-20
京都
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詳細情報 詳細情報について
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- CRID
- 1390574570124197760
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- NII書誌ID
- AA11325308
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- ISSN
- 13451391
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- JaLC
- IRDB
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- 抄録ライセンスフラグ
- 使用可