ArticleFood science and biotechnology2023
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea.
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 16 citations in OpenAlex.
- Co-Ingestion Timing, Rather than Food Matrix or Dose, Determines α-Tocopherol Bioavailability from Intrinsically Labeled Spinach in Healthy Adults: A Crossover Pharmacokinetic Study.Antioxidants (Basel, Switzerland) · 2026Article
- Effects of supplementary protein source, autoclaving diets, and gender on biochemical blood parameters, oxidative stress markers, and caecal fermentation in rats.BMC veterinary research · 2026Article
- Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef.Foods (Basel, Switzerland) · 2025Article
- How Does Domestic Cooking Affect the Biochemical Properties of Wild Edible Greens of the Asteraceae Family?Foods (Basel, Switzerland) · 2024Article
- Article
- Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
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Abstract
This study investigated the effect of cooking method on the content and true retention of vitamin E and K in legumes and vegetables, which are commonly consumed in Korea. Among eight isomers of vitamin E, α- and γ-tocopherol were detected at 0.44-1.03 and 2.05-2.11 mg/100 g, respectively, in legumes including chick pea, kidney bean, lentil, pea, and sword bean and they were decreased after boiling. Phylloquinone (vitamin K Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01206-9.
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