Influence of food processing on the content of selenium
2002
Modic, M. (Zito d.d., Ljubljana (Slovenia))
The influence of food processing, especially milling and thermal processing on the selenium content is discussed. The selenium content of flour is usually lower in comparison to the selenium content of the whole kernel - the reduction depends on the extraction rate. Thermal processing reduces selenium content because of the losses of volatile selenium compounds. When cooked, also a loss of the soluble selenium forms occurs.
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