ArticleFoods (Basel, Switzerland)2021
Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Primary Shelf-Life Assessment of Fresh Vegan Spinach Potato-Based Pasta (Gnocchi) Using an Accelerated Test Approach.Foods (Basel, Switzerland) · 2026Article
- Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine.Foods (Basel, Switzerland) · 2026Article
- Upcycling Strategies to Improve the Nutritional Value of Staple Food.Foods (Basel, Switzerland) · 2026Article
- Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products.Nutrients · 2024Article
- The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.Foods (Basel, Switzerland) · 2023Article
- The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.Molecules (Basel, Switzerland) · 2022Article
- Review
- The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride-TCh and thiamine pyrophosphate-TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (
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