Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat...

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Detalles Bibliográficos
Autores principales: de Paiva Azevedo, Emmanuela Prado, dos Santos Alves, Eryka Maria, Khan, Samuel de Santana, Silva, Leonardo dos Santos, de Souza, José Roberto Botelho, Santos, Beate Saegesser, Rabelo, Carlos Bôa-Viagem, dos Santos Costa, Ana Carolina, de Azevedo Filho, Clayton Anderson, da Silva Vasconcelos, Margarida Angélica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7141679/
https://www.ncbi.nlm.nih.gov/pubmed/32267871
http://dx.doi.org/10.1371/journal.pone.0230583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7141679/
https://www.ncbi.nlm.nih.gov/pubmed/32267871
http://dx.doi.org/10.1371/journal.pone.0230583

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