Dependence of tocopherol stability on different cooking procedures of food.

@article{Steinhart2003DependenceOT,
  title={Dependence of tocopherol stability on different cooking procedures of food.},
  author={Hans Steinhart and Tim Rathjen},
  journal={International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition},
  year={2003},
  volume={73 2},
  pages={
          144-51
        }
}
The influence of the kind of treatment during the preparation of hot meals (roasting, baking, stewing) on the stability of the tocopherols, which were added to the food through the margarines used, were examined in different food matrices. All preparation methods resulted in a loss of tocopherols. They could be divided into a group of only small loss of tocopherols (lower than 20%) and into a second group with nearly 70% loss of tocopherols (roasting of meat, steaming of peas). In the first… CONTINUE READING