Publications by authors named "Carlos Mario Martins Silveira"
Int J Food Sci Nutr
March 2017
Article Synopsis
- Rice fortification can effectively provide essential micronutrients, but high cooking temperatures can harm sensitive nutrients like thiamin and folic acid.
- A study investigated the stability of thiamin and folic acid in fortified rice using various cooking methods: stir-frying, boiling, microwave, and food service boiling.
- Results showed the microwave cooking method preserved the most thiamin (65.4% retention), while food service boiling retained the most folic acid (96.11% retention), indicating that cooking methods significantly affect nutrient stability.
